PUDINA CORIANDER WHITE RICE PULAO

White Rice: 1cup
Jeera: 1/2tbsp
Star Anise(annasi poo): 1
Bay Leaf(Brinji elai): 1
Cinnamon Stick(pattai): 1/4 inch
Cloves(crambu): 2
Black Cardamom: 1
Pudina Leaves: 2tbsp
Coriander Leaves: 2tbsp
Salt as required
Ghee: 3tbsp+2tsp to roast the Rice
Water: 2cups

METHOD
Rinse and wash the rice thoroughly and dry it for half n hour.

Then in a pan heat 2tsp ghee, roast the rice until you get nice aroma and cracking sound. Keep it aside.

Now in a cooker heat 3tbsp ghee, saute Star Anise, Bay Leaf, Cinnamon Stick, Cloves, Black Cardamom and Jeera until you get nice aroma on low to medium flame.

Add the rice with 2cups of water, Pudina Leaves, finely chopped Coriander Leaves and required salt. Mix it well and close with lid once it starts boiling and then pressure cook it on medium flame for 3 to 4 whistles.

Switch off once the pressure subsides and then fluff it, mix it well to get the light greenish colour.

PS: Always keep the first whistle to high flame and the the remaining whistles to low to medium flame, so you can avoid burning/sticking at the end part of Rice.

RAJMA GRAVY
RECIPE

INGREDIENTS
Black or Red Rajma Rajma: 150gms
Onion: 3 medium size
Green Chilli: 1 small
Garlic Pods: 10
Ginger: 1/2 inch
Tomato: 5 medium
Jeera: 1tsp
Red Chilli Powder: 1.5tsp(adjust according to the spice)
Coriander Powder: 2.5tsp
Coriander Leaves: 3tbsp
Salt as required.
Water as required
Oil+Ghee: 3tbsp

METHOD
Soak Rajma in the morning or overnight for 10 to 12hrs.

Pressure cook it for 6 to 7 whistles with pinch of salt.

Chop the onions and in a mixer put these chopped onions, garlic, ginger and green chilli, grind it to a smooth paste.

Finely chop the tomatoes and keep it aside.

Now take a kadai heat oil+ghee, splutter Jeera and then pour in the grounded paste, saute until it turns brown colour on medium flame.

Then pour the finely chopped tomatoes, add all the spice powders and saute until the tomatoes turn mushy.

Add the pressured cooked rajma, mix it to get well coated in the masala and pour required water, chopped coriander leaves(keep some to garnish at the end) salt, bring it boil on low to medium flame, stir it in between, check with spice add if needed.

Once the gravy gets semi thick switch off the stove and garnish with remaining chopped Coriander Leaves. 

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