Ingredients:
2 1/2 cup sella basmati rice
1 big onion, thinly sliced
2 whole green chillies
1 tomato, grind to paste
2 chicken stock cube
1 1/2 -2 tbsp arabic masala powder
1 dried lemon
2 bay leaves
2 cinnamon
1 tsp black pepper corns
3 cardamoms
3 cloves
salt to taste
2 tbsp oil
Preparation:
- Wash the sella basmati rice and soak in water for 3/4-1 hour.
- Heat oil in a thick bottomed pan and add bay leaves, cinnamon, pepper corns, cardamoms and cloves.
- Add sliced onion and green chillies and saute well. Add tomato paste into this and saute well.
- Add powdered chicken stock cubes and arabic masala powder and mix well.
- Then add 3 3/4 cup of water, dried lemon and salt and boil well.
- Add drained rice into this and mix well and cook it covered for about 15 minutes.
- Then add some red and yellow food colour mixed with little milk / water on top.
- To get smoky flavour to the rice, place a small steel bowl inside the rice.
- Heat a piece of charcoal on direct flame until it is nicely hot, this will take a few minutes. Once the charcoal is hot, place it in the bowl that is in the rice and pour a tsp of oil on top.
- Cover the pan immediately with a tight lid and keep it in low flame for 5 minutes. Then open the lid and mix gently.
- Serve with salata hara, salad etc…
- For cooking 1 cup rice , add 1 1/2 cup water…( Here I used 3 3/4 cup of water for 2 1/2 cup rice)
