225 g (1/2 lb) 1 cup butter or lard
1 lb (450 g) unpolished Patna rice
4 oz (100 g) lentils, cooked
salt
2 medium onions, thinlv sliced
4 hard-boiled eggs, quartered
1 lb (450 g) unpolished Patna rice
4 oz (100 g) lentils, cooked
salt
2 medium onions, thinlv sliced
4 hard-boiled eggs, quartered
method
1. Melt the butter or lard in a saucepan.
2. When very hot, add the rice and fry until golden brown. Drain off the fat and reserve.
3. Add the lentils to the rice, with salt, and cover the mixture with boiling water.
4. Cook gently, stirring frequently, until the rice and lentils are quite soft.
5. Drain off any remaining water, then place the pan on the corner of the stove and shake from time to time to dry and separate the grains of rice.
6. Meanwhile, heat the reserved fat in a frying pan. Add the onions and fry until golden brown. Drain.
7. Pile the rice and lentil mixture on a warmed serving dish and garnish with the onions and egg quarters.
2. When very hot, add the rice and fry until golden brown. Drain off the fat and reserve.
3. Add the lentils to the rice, with salt, and cover the mixture with boiling water.
4. Cook gently, stirring frequently, until the rice and lentils are quite soft.
5. Drain off any remaining water, then place the pan on the corner of the stove and shake from time to time to dry and separate the grains of rice.
6. Meanwhile, heat the reserved fat in a frying pan. Add the onions and fry until golden brown. Drain.
7. Pile the rice and lentil mixture on a warmed serving dish and garnish with the onions and egg quarters.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
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.
