Whole Coriander 4 Tbsp Green Cardamom 4 Tbsp Cumin 4 Tbsp Whole Black Pepper 2 Tbsp 6 Medium size Cinnamon sticks 4 Black Cardamom Bay leaf 6 Cloves 18 4 whole Dried Chilies Turmeric powder 4 Tbsp Heat a pan on medium heat. Add whole coriander, green cardamom, black cardamom and cinnamon sticks to the pan and stir for 2 minutes. Put the stove on low heat. Add Cumin, Whole black pepper, Bay leaf, Cloves and dried chilies. Stir for 2 minutes. Add Turmeric powder and stir for 1 minute. Do not forget to keep on stirring the dry ingredients until you finish. Otherwise they will burn. Move the ingredients from the pan to a grinder. Grind to a powder.
Serving size - 8 4 cups Basmati Rice (Long Grain) 2 large Onion 1 large tomato 1 large Carrot 1/2 cup black raisins 1 Chicken cube or Chicken stock 2 cup 4 Garlic 4 green cardamom 1 Cinnamon stick (about 3 inches long) Arabic Spice 2 Tbsp (Find the recipe in my blog) Oil to cover Onion Butter/ Gee 2 tbsp Salt to taste Wash your rice and let it soak for about 1 hour. Thinly slice Onions & Carrot. Chop the Tomato. Make the Garlic into a paste. Heat your Pot ( This pot should be big enough to cook the rice) Add 1/4 cup of oil to the pot. Fry your thinly sliced carrot and 1/2 cup black raisins. Take them out once the carrot turned golden brown and keep in a separate bowl. Put sliced Onions in the same pot and add oil to cover the Onions Wait until the Onions soften and add the chopped tomato, Garlic, Green Cardamom, Cinnamon Stick and cook for 5 minutes in medium heat. Add Butter/ Gee 2 tbsp, 2 Tbsp Arabic spices and 1 Chicken cube/ 2 cup of Chick...
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