Ingredients:
2 cups long grain basmati rice
1 cup pomegranate
3 slices bread
1" piece ginger
10 flakes garlic
3 large onions
4 cloves
1 bayleaf
4 cardamoms
1/4 nutmeg grated
1/2 tsp. shajira
4 dry red chillies halved, deseeded
150 gms. Fresh tender green gram (harbara)
1 tbsp. coriander leaves finely chopped
1 tsp. mint leaves finely chopped
1 cup coconut milk (refer recipe previously)
¾ cup fresh curds
1 tbsp. lemon juice
3 tbsp. oil
1 tbsp. ghee
salt to taste
Method:
Make paste of ginger, garlic. Keep aside.
Cut bread slices into 9-12 cubes apiece.
Cut 2 onions into thin round slices.
Grate one onion coarsely.
Separate into rings. Keep aside.
Wash soak rice in salted water for 20 minutes.
Boil green gram in plenty of water, to which a pinch sodabicarb has been added.
Drain when tender, run under cold running water. Keep aside.
Heat a large pan add half the oil.
Add grated onion, garlic-ginger paste.
Fry till oil seperates.
Add beaten curds, half the chillies, mint and half coriander.
Add salt to taste and keep aside.
Heat remaining oil in a heavy dekchi .
Fry onion rings till light brown and crisp.
Drain, keep aside.
Fry crotons, drain and keep aside.
To the same oil add shajira.
Add all whole spices, chillies, drained rice, and stir gently for 2 minutes.
Add coconut milk, lemon juice, salt to taste, stir gently.
Add 4 cups hot water. Allow to cook till almost done.
Pour green gram mixture over the rice, spread in a layer.
Sprinkle crotons, pomegranate,remaining coriander and mint.
Sprinkle fried onions over this.
Drizzle ghee over the rice.
Cover and seal lid with some dough.
Allow to cook on very low heat for 15 minutes.
Or bake in preheated oven at 150C for 10 minutes.
Break seal just before serving.
Making time: 1 hour
Makes: 5-6 servings
Shelflife: best fresh
2 cups long grain basmati rice
1 cup pomegranate
3 slices bread
1" piece ginger
10 flakes garlic
3 large onions
4 cloves
1 bayleaf
4 cardamoms
1/4 nutmeg grated
1/2 tsp. shajira
4 dry red chillies halved, deseeded
150 gms. Fresh tender green gram (harbara)
1 tbsp. coriander leaves finely chopped
1 tsp. mint leaves finely chopped
1 cup coconut milk (refer recipe previously)
¾ cup fresh curds
1 tbsp. lemon juice
3 tbsp. oil
1 tbsp. ghee
salt to taste
Method:
Make paste of ginger, garlic. Keep aside.
Cut bread slices into 9-12 cubes apiece.
Cut 2 onions into thin round slices.
Grate one onion coarsely.
Separate into rings. Keep aside.
Wash soak rice in salted water for 20 minutes.
Boil green gram in plenty of water, to which a pinch sodabicarb has been added.
Drain when tender, run under cold running water. Keep aside.
Heat a large pan add half the oil.
Add grated onion, garlic-ginger paste.
Fry till oil seperates.
Add beaten curds, half the chillies, mint and half coriander.
Add salt to taste and keep aside.
Heat remaining oil in a heavy dekchi .
Fry onion rings till light brown and crisp.
Drain, keep aside.
Fry crotons, drain and keep aside.
To the same oil add shajira.
Add all whole spices, chillies, drained rice, and stir gently for 2 minutes.
Add coconut milk, lemon juice, salt to taste, stir gently.
Add 4 cups hot water. Allow to cook till almost done.
Pour green gram mixture over the rice, spread in a layer.
Sprinkle crotons, pomegranate,remaining coriander and mint.
Sprinkle fried onions over this.
Drizzle ghee over the rice.
Cover and seal lid with some dough.
Allow to cook on very low heat for 15 minutes.
Or bake in preheated oven at 150C for 10 minutes.
Break seal just before serving.
Making time: 1 hour
Makes: 5-6 servings
Shelflife: best fresh