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Cooked rice tossed in roasted cumin and peppercorn powder and garnished with cashewnuts.
This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Dry roast cumin seeds and black peppercorns in a small non stick pan.
Cool and grind coarsely. Heat ghee in another non-stick pan. Add curry leaves, cashewnuts and sauté.
Add 2 tsps of the ground masala and cooked rice and mix well. Add salt and mix well.
Sprinkle a little water and mix well.
Cook till the rice gets heated through.
Serve hot with Chidambaram Gothsu.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
