Ingredients
Preparation Time: 10 minutes
Serves: 3-4
Cooking Time: 20 minutes
- 1 cup pearl pishori rice
- ¼ tsp saffron –soaked in 2tbsp warm water
- 4 tbsp oil
- ½ tsp black cumin (shah jeera)
- 2 bay leaves (tej patta)
- 1 onion – cut into slices
- 8-10 almonds –split into two pieces
- 1 tbsp raisins
- 1 carrot ,cut into round slices
- 10-12 green beans,cut into ½ pieces
- ½ cup mint leaves
- 1 ½ tsp salt
- ½ tsp turmeric
- 1 tbsp lemon juice
- Paste (grind with a little water)
- 4 flakes garlic
- ½ piece ginger
- Seeds of 4 green cardamoms (chhotic illaichi)
- 1 black cardamom (moti illaichi)
- 2 cloves (laung)
- 2-3 peppercorns (sabut kali mirch)
- ½ pieces cinnamon (dalchini)
- ½ tsp cumin seeds (jeera)
Method
Wash and strain pearl pishori rice. Let it be in the strainer for 30 minutes.Grind all ingredients of the paste together with a little water to a paste. Keep ginger-garlic –spice paste aside.Heat oil in a heavy bottomed pan. Add black cumin and bay leaves. Wait for 1 minute till cumin crackles.Add onions slices and stir till light brown.Add almonds and raisins. Sauté for a few seconds.Add carrots and beans. Stir for 2-3 minute.Add the freshly ground ginger-garlic spice paste and salt. Stir to mix well. Stir fry vegetable for 2 minutes along with this paste. Add turmeric and mix well for few seconds.Add pearl pishori rice. Add the soaked saffron. Stir gently for 2-3 minutes, taking care not to break the rice grains. Add the 2 cups warm water and mint leaves. Mix well. Boil. Reduce heat and cook covered till the water dries up for about 14-15 minutes. Serve.
