Recipes from an Indian kitchen with a focus on Andhra cuisine
Names of Indian Spices
Search This Blog
Thursday, April 14, 2016
1 cup rice (uncooked)
1 tbsp oil
1 small bay leaf
2 green cardamoms
1 medium onion
1 tsp ginger garlic paste
2 carrots grated or 1 cup chopped finely
handful of coriander leaves
¾ tsp garam masala
¼ to ½ tsp red chili powder (optional)
cashews as needed
salt as needed
Wash and soak rice for about 20 minutes. Cook it grainy and set aside.
Heat and pan with oil and fry all the dry spices until they crackle.
Add onions and saute until transparent or golden.
Saute ginger garlic paste till the raw smell vanishes.
Add carrots and saute for one to two minutes.
Sprinkle salt and mix. Cook till carrots are cooked.
Add spice powders- chili powder, garam masala powder add coriander leaves.
Stir and saute for a minute for the raw smell of chili powder to go off.
Cover and cook on a low heat.
Add cooked and cooled rice and sprinkle some salt.
Mix everything well. Serve hot.
Share to Twitter
Share to Facebook
Share to Pinterest
Post a Comment
Post Comments (Atom)