Requirements:
Basmathi Rice 1/2 Kg
Coconut Milk 3 Cups
Green Gram Sprouts 200 Gms
Channa Sprouts 200 Gms
Green Chillies cut Lengthwise 5 Nos
Ginger Garlic Paste 2 Teaspoons
Ghee 4 – 6 Tablespoons
Cinnamon Bark 1 inch
Onion finely chopped 3 Cups
Mint Leaves 1/2 Cup
Salt To Taste
Slightly fry in 1/2 tablespoon ghee and keep aside:
Cashew and Dried Grape 2 Tablespoon
Method:
Pour Ghee in a pressure cooker or pan and heat gently.
Add Onion green chillies and cinnamon bark and fry for a while.
Then add green gram sprouts, channa sprouts and ginger garlic paste and saute for a while.
Then add the pre washed and strained basmathi rice and fry for a while until it is slightly fried.
Then add 3 cups coconut milk and 2 cups water and add required amount of salt and mix well.
Then close the pressure pan and allow it to cook for two whistle till it is done.
Then after a while release the pressure and open the cooker. Then garnish with the mint leaves and the roasted cashew and the dried grapes and serve hot.
Requirements:
Cucumber 1 No
Curd 1 Cup
Coriander Leaves 1/2 cup
Grated Coconut 1/4 Cup
Cumin Seeds Powder 1/2 Teaspoon
Salt 1/2 Teaspoon or to taste
Method:
Peel the Thick Skin of Cucumber, discard the seeds part and cut the fleshy part into small cubes of about a quarter inch size.
Mix the Grated coconut, salt and cumin seeds powder in curd well and mix this to the cut cucumber and then add little water if necessary.
Then garnish with Coriander leaves and serve.
This goes well with all types of Vegetarian and Non vegetarian Biriyani and Pulav varieties.
