Ingredients Jump to Instructions ↓

  1. 1 cup long grained rice (basmati)

  2. 2 to 4 black peppercorns (kalimirch)

  3. 12 mm. (1/2") piece cinnamon (dalchini)

  4. 2 cloves (laung / lavang)

  5. 2 cardamom (elaichi)

  6. 1 onion, sliced

  7. 1 cup fenugreek leaves (methi), chopped

  8. 1/2 cup sweet corn (makai ke dane)

  9. 1/4 tsp turmeric powder (haldi)

  10. 1 tbsp butter

  11. 1 tbsp oil salt to taste To serve Papad Canapes

Instructions Jump to Ingredients ↑

  1. Wash the rice and keep aside. Put 2 cups of water to boil. Heat the butter and oil in a pressure cooker, add the peppercorns, cinnamon, cloves, cardamom and onion and fry for some time. Then add the fenugreek leaves, corn kernels and turmeric powder and stir for a few seconds. Finally, add the rice and 2 cups of hot water along with salt and perssure cook for 1 whistle. Allow the steam to escape before opening. Serve hot with fresh curds and papad canapes.


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