SERVINGS 2-3
INGREDIENTS
- BASMATHI RICE – 1 CUP/200GMS
- BELL PEPPERS CUBED – 1 CUP
- PEPPER CORN FRESHLY CRUSHED – 1 TBSP
- CLOVES – 2
- CINNAMON – 1 INCH PIECE
- GREEN CARDAMOM – 2
- BAY LEAF – 1
- GHEE – 2 TBSP
- SALT – TO TASTE
METHOD
- Wash And Soak The Rice In 2 Cups Of Water For 30 Minutes.
- Take A Cooking Pot/Kadai/Heavy Bottomed Vessel And Add 1 Tbsp. Ghee. When Hot Add The Spices Except The Crushed Pepper.
- Add The Bell Peppers And Give Them A Quick Sauté On High Flame.
- Simmer The Flame And Add 2 Cups Of Water Along With Required Quantity Of Salt And Bring To A Boil. Now Strain The Soaked Rice And Add To The Boiling Water.
- Simmer The Flame And Cover The Pot And Cook Till Done.
- Heat 1 Tbsp. Of The Ghee And When Hot Add The Crushed Pepper And Switch Off The Flame .Pour This Over The Rice And Serve Hot After A Gentle Stir.
- You Can Garnish With Some Grated Cheese If You Desire
NOTE
- The Quantity Of Water For Cooking The Rice As Given Is Based On The Quality And Age Of The Rice. The Rice That I Used Was Of Premium Quality And Aged One . The Resultant Cooked Rice Would Be Slightly Stiff But Well Cooked.
- For Cooking 1cup Of Basmathi Rice 5 -2 Cups Of Water Is Needed.
- So Please Check Your Need And Increase Or Decrease The Quantity Of Water
