I have used 1/2 tsp of ghee and 1 tbs of white oil for browning the rice and vegetables. If you prefer, you may use 'ghee' for browning, but keeping health in mind, I skimped on ghee and combined it with white oil.
One more thing you ought to keep an eye on is the quantity of water for cooking rice. Some rice need 1 cup and some else need 2 cups of water. Depending on which rice you are using, you have to decide on the water. Since I have used 1 1/2 cup of coconut milk, I measured out 3 1/2 cups of water for cooking 300 gm of gobindobhog rice.
Ingredients:
3 cups of Gobindobhog (about 300 gm)
1 1/2 cup of coconut milk (I used canned coconut milk available easily in the market)
1 cup of fresh green peas (boiled)
50 gm of broken cashew nuts and raisins
2 1/2 tbs sugar
salt to taste
White oil or ghee as you prefer
2 green chillies (slit in the middle)
2 bay leaves
2 cardamom seeds
3 cloves
1 tsp ginger (chopped)
Method:
1) Wash the rice nicely and drain the water. Heat oil in a non-sticky pan and when oil turns piping hot, add the ingredients for sauting and saute for few seconds till they start spluttering.
2) Now add the gobindobhog rice and stir to mix well. Reduce the heat to low and throw in the peas, salt and sugar. Lightly fry the peas and rice on low heat for 1-2 minutes.
3) Pour coconut milk along with the measured water. Increase the heat to medium. When water starts bubbling up, put the lid on and simmer on low heat till rice is cooked through and water completely evaporates.
Hi this is really interesting, can u help me with one specification, where is HAL market, i m travelling by old airport road from marathahalli. Also which shop, and what should i ask them, do they have a local name for gobindobhog chaal.
ReplyDeleteu can send ur reply to treena.sengupta@gmail.com. Many thanks
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