GHEE RICE WITH KURMA

Ghee Rice:

Basmathi Rice – 2 cups
Cinnamon – 3 inch
Cloves – 5
Cardamom- 4 pods
Onion sliced -1
Oil – 2 tbsp
Ghee- 3tbsp

Wash the rice and soak for 15 minutes. In a Frying pan , put oil and ghee, add cinnamon, cloves and cardamom and fry for 1 min. Then add onion and fry till golden brown. Add the double quantity of water than the rice and transfer to a pressure cooker. Don’t put the weight. First cook on a high flame. When the pressure builds and indicator raises, cook for 15-20 on low flame.

Instead of pressure cooker it can be cooked in a closed container adding double the quantity of hot water to the rice.

KURMA:

Ingredients

Mixed Vegetables chopped – 2 cups
(Carrots, Beans, Potato, Cauliflower & green peas)
Salt to taste
Garam masala powder – 2tsp
Ghee or oil – 3 tbsp

Grind :
Garlic – 5 flakes
Green chillies – 3
( fry both in little oil)
Coconut grated – 5 tbsp
Ginger – 1 inch
Onion – 1 big
Coriander leaves – 1 small bunch

Method :

Fry the vegetables in ghee, add the ground masala with enough water, salt, garam masala powder and pinch of sugar for taste and transfer to a pressure cooker and cook for 5 min with the weight.

Finally garnish with coriander leaves and 2-3 drops of lime juice.

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