TINDLI MASALA BHAAT

Ingredients :

Basmati rice – 1 cup

Tindli quartered – ½ cup

Salt to taste

Goda masala – 1 tbsp

Cloves – 3-4

Cashew nuts – 5

Grated coconut – for garnishing

Finely chopped coriander leaves – for garnishing

Turmeric powder – 1 tsp

Oil – 4 tbsp

Ghee – 1 tbsp + ½ tsp + 1 tsp

Mustard seeds – 1 tsp

Make paste of :

Coriander seeds – 2 tsp

Jeera – 1 tsp

Dessicated coconut – 3 tbsp

Red chillies – 3

Method :

1)     In a pan take ½ tsp of ghee and roast coriander seeds, red chillies and dry coconut till light brown

2)     Switch off the gas and add the jeera, grind this into a paste with little water

3)     In a pressure cooker add oil and ghee, splutter rai

4)     Add turmeric powder and add the cut tindli and sauté for 5 mins

5)     Add ground paste and goda masala and sauté for another 3 mins

6)     Add the rice and sauté for another 2 mins

7)     Add 1 and ½ cups of water, close the cooker and give 1 whistle

8)     Once opened add cashew nuts sautéed in 1 tsp ghee

9)     Garnish with fresh grated coconut and coriander leaves