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B.T. Rice - 225 gm
Potato - 115 gms
Onions - 115 gms
Corriander leaves - few sprigs
Tomatoes - 115 gms
Beans - 115 gms
Chilly powder - 1/2 tsp
Pineapple - 4 slice
Milk - 20 ml
Pepper corn - 2 gms
Salt to taste
Cardomon
Cloves
Cinnamon - 2 gms
Vanaspathi - 25 gms
Raisins - 10 gms
Cashewnut - 10 gms |
Prepare vegetable and blanch tomatoes.
Heat little fat. Add carrot, beans and cook for 5 mins.
Add blanch tomatoes and salt, cook till the vegetables are tender.
Peel carrots, cut into very thin slices and deep fry till golden brown colour.
Heat remaining fat, fry sliced onion till crisp and golden brown colour.
Fry all masala, raisins, cashewnuts, add rice and fry.
Add hot water and milk in the proportion of 1 : 2 and add salt to taste.
When rice is 3/4 done add cooked vegetables.
Cook on a slow fire with live coal on the top of the lid.
When it becomes dry, remove and serve with garnished with fried potatoes. |
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