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CORIANDER DELIGHT
INGREDIENTS
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Basmati rice |
250 gm |
Green chilly |
2 |
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Water |
4 cup. |
Ghee |
3 tbsp. |
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Jeera (sabut) |
1 tsp. |
Laung |
1 |
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Salt |
1 tsp. |
Dalchini |
. |
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Black pepper |
for flavor. |
Javitri |
1". |
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Ginger |
1" . |
Coriander |
200 gm |
INGREDIENTS FOR DECORATION
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Peas (boiled) |
50 gms |
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Carrot (grated) |
1 |
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Tomato (sliced) |
2 big |
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Potato (grated) |
2 big |
METHOD FOR FRYING THE POTATOES
Grate the potatoes and wash properly. Keep on a cloth till it dries. Heat ghee in a kadahi. Put the grated potatoes in the oil. Fry to a golden brown color and keep aside.
METHOD FOR MAKING CORIANDER DELIGHT
Chop the coriander leaves. Wash and strain them. Add green chilly and ginger to the above. Grind to a smooth paste. Heat ghee in a pressure cooker. Add jeera and all (sabut) garam masala in ghee. Then add rice and water. Put the coriander paste. Add salt, roasted jeera, black pepper and mix well. Cover the cooker with the lid. Wait for one whistle. Turn off the gas. After a few minutes remove the lid. Take out the rice in a rice plate. Decorate it with tomato, peas, carrot, and fried potato. Now your Coriander Delight is ready. Serve hot.
Serves: 6-7 adults.
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