Thursday, September 25, 2014



Ingredients :


RICE
  • Basmati rice : 2 cups
  • Ghee(clarified butter) : 2 tbsp
  • Cloves : 4-5
  • Cinnamon : 2 inch stick
  • Cardamom : 1-2
  • Salt : 1 tsp
GRAVY
  • Oil : 3 tbsp
  • Onion : 2 medium chopped           
                   1 medium sliced( thin long)
  • Tomato : 2 medium chopped
  • Mushroom : 200gm ( small cubes )
PASTE
  • Coriander leaves : 1/2 cup
  • Mint leaves : 1/2 cup
  • Green chilly : 2 small
  • Ginger : 1 inch
  • Garlic flakes : 4
  • Chilly powder : 1/2 tsp
  • Cumin powder : 1/2 tsp
  • Salt
PREPARATION
  • Chop tomatoes and 2 onions.
  • Clean and cut mushroom.
  • Slice 1 medium sized onion.
  • Take all the ingredients under 'paste' and put it in a mixer/blender and blend it into a paste ( if needed add some water ).
METHOD

Rice :
  • In a pressure cooker, add ghee( clarified butter) and heat.
  • Season with cinnamon, cloves and cardamom.
  • Add rice, salt and water( 2 cup rice = 4 cup water).
  • Close the lid.
  • Cook till done.
Onion :
  • Heat about 3 tbsp of oil in a pan.
  • Add sliced onion and saute it till its brown and little crispy
Gravy : 
  • Heat 3 tbsp of oil in a pan.
  • When its hot, add onion, fry till it turns brown.
  • Then add mushroom, cook (2 mins )
  • Then add tomatoes,fry till it reduces to pulp.
  • Add the paste . Cook for about 2-3 mins and remove from fire.
Now grease the serving dish with little ghee, then spread the 1/3 of mushroom curry over it. Then spread one layer of rice over it. Repeat layers, end with rice. 
Garnish with fried onions.







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