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Basmati Khaas

  • 2servings

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Source: www.tarladalal.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, C, D, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. For The Rice

  2. 3 to 4 green cardamoms

  3. 3 to 4 black cardamom (badi elaichi)

  4. 3 to 4 black peppercorns (kalimirch)

  5. 1/2 cup curds (dahi) , whisked with

  6. 1/2 cup of water

  7. 1 tbsp butter

  8. 1 tsp cumin seeds (jeera)

  9. 3 cups long grained rice (basmati) , washed and soaked

  10. For The Koftas

  11. 1 tbsp french beans , boiled and finely chopped

  12. 1 cup cauliflower stem , boiled and finely chopped

  13. 2 tbsp cornflour

  14. 2 tsp ginger-garlic (adrak-lehsun) paste

  15. 1 tsp red chilli powder

  16. salt to taste

  17. oil for frying

  18. Other Ingredients

  19. 1 onion , sliced and deep fried for serving

  20. 10 to 12 mint leaves (phudina) , shredded for garnishing

Instructions Jump to Ingredients ↑

  1. In a deep pan, boil 1½ cups of water with green cardamom, black cardamom and peppercorns for 5-7 minutes.

  2. Add salt, boil for two more minutes and keep aside.

  3. In a deep vessel, heat the butter and add cumin seeds and when the seeds crackle, add the spiced water and curd water and bring to a boil.

  4. Add the rice and some more salt if required.

  5. Boil the rice on a high flame and when rice is just undercooked, reduce the flame, cover the vessel and cook till done.

  6. Keep aside.

  7. Combine the beans and cauliflower stem with cornflour, ginger-garlic paste, red chilli powder and salt in a dee[ bowl, mix well and shape into koftas.

  8. Heat oil in a kadhai and deep fry the koftas. Keep aside.

  9. Serve the koftas on a bed of the prepared rice, sprinkled over with fried onions and mint leaves.

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