Akha Jeera Chaamp Pulao (Cumin pilaf with mint-flavoured rib recipe
ingredients
3 cups (600 g) 22 oz Rice, Basmati, washed, soaked in water for 30 minutes, drained
5 Green cardamom (choti elaichi)
5 Cloves (laung)
4 Cinnamon (dalchini), 2 inch sticks
1 tsp (6 g) Black peppercorns (sabut kali mirch)
Salt to taste
1 cup (200 g) 7 oz Butter / Vegetable oii
2 tsp (4 g) Cumin (jeera) seeds
3 Onions, medium-sized, sliced
1 1/2 tsp (3 g) Garam masala
5 Green cardamom (choti elaichi)
5 Cloves (laung)
4 Cinnamon (dalchini), 2 inch sticks
1 tsp (6 g) Black peppercorns (sabut kali mirch)
Salt to taste
1 cup (200 g) 7 oz Butter / Vegetable oii
2 tsp (4 g) Cumin (jeera) seeds
3 Onions, medium-sized, sliced
1 1/2 tsp (3 g) Garam masala
Make a fine paste with a little water:
4 tsp (24 g) Garlic-ginger (lasan-adrak) paste
12 - 13 Green chillies
2 tbsp (8 g) Green coriander (hara dhaniya), fresh
1 tbsp (4 g) Mint (pudina) leaves, fresh
12 - 13 Green chillies
2 tbsp (8 g) Green coriander (hara dhaniya), fresh
1 tbsp (4 g) Mint (pudina) leaves, fresh
method
1. Cook the ribs in 5 cups water with green cardamom, cloves, cinnamon sticks, black peppercorns, and salt till it is tender. Strain the stock into another pan. Keep the ribs aside.
2. Heat the butter / oil in a pan on low heat until the foam subsides. Add cumin seeds and saute for a few seconds. Increase the heat, add the onions and saute till golden. Add the garam masala and the fine paste; cook until the water evaporates.
3. Add the cooked ribs and saute, adding a few tablespoons of water. Add the stock, topping up with warm water to make 5 1/2 cups. Bring to the rapid boil and add the rice. Stir to mix well. Lower heat and cook covered until the rice is cooked and the stock is absorbed.
2. Heat the butter / oil in a pan on low heat until the foam subsides. Add cumin seeds and saute for a few seconds. Increase the heat, add the onions and saute till golden. Add the garam masala and the fine paste; cook until the water evaporates.
3. Add the cooked ribs and saute, adding a few tablespoons of water. Add the stock, topping up with warm water to make 5 1/2 cups. Bring to the rapid boil and add the rice. Stir to mix well. Lower heat and cook covered until the rice is cooked and the stock is absorbed.
serving amount
serves: 4
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
