A tasty recipe. Easy
to prepare. Good to pack for lunch. I have added very less spices and chilli. Depending
upon your taste the spices can be added. This goes well with any raita ,
Potato/ Chicken curry. We rarely use basmati rice in our home. We use Seeraga samba or
Biryani Rice. The rice itself has an aroma that brings enhanced taste to the
recipe.
 |
| Malli Rice |
Ingredients
|
|
Biryani
Rice (Seeraga Samba Rice)
|
1½ cup
|
Coriander
Leaves
|
½ cup
|
Green
Chilli
|
1 to 2
|
Onion
|
1
|
Ginger
Garlic Paste
|
2 tsp
|
Cinnamon
|
1
|
Cloves
|
2 to 3
|
Fennel
Seeds
|
½ tsp
|
Coconut
Gratings
|
3 tsp
(Optional)
|
Lemon
|
½
|
Oil
|
1 tbl
spn
|
Salt
|
To
taste
|
Method:
1. Cut onion lengthwise.
2. Thoroughly rinse coriander leaves and grind with
green chilli.
3. Grind coconut along with fennel
seeds.
4. Wash Biryani rice and filter all the
water and keep aside. (Do not soak in water. But wash it before you start
cooking).
5. Heat a pressure cooker and add oil.
6. Add Cinnamon sticks, cloves, Ginger Garlic
Paste, Onion one by one and sauté.
7. Once the onion is translucent add the ground
Coriander, Chilli Paste.
8. Fry until the raw smell goes. Finally add
coconut Fennel seeds paste and salt to taste.
9. Check for the measurement of water in the
pressure cooker. Now add required amount of water. For one cup of Biryani rice
you should add 1 ½ cup of water.
10. When water starts to boil add rice.
Finally add lemon juice. Give a quick stir and close the lid.
11. Allow to cook for maximum 2
whistles. If your cooker is big for the measurement of rice you can leave one
more whistle not more than that. Or the rice would not be separate.
12. Open the lid once the pressure is down and
transfer to a broad bowl. Mix the contents well. Use the handle of a long
karandi (spoon) to mix the contents or the rice will break. Do not stir too
much also.
Tip:
1. The measurement of water and the correct timing to switch off the stove is more important.
2. Mixing part is also equally important as stirring often would break the rice. It is for this reason we use the handle and not the spoon directly.
3. We grind green chilli. So this may be very hot. Care should be taken while adding the chillies.
1. The measurement of water and the correct timing to switch off the stove is more important.
2. Mixing part is also equally important as stirring often would break the rice. It is for this reason we use the handle and not the spoon directly.
3. We grind green chilli. So this may be very hot. Care should be taken while adding the chillies.
