How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Heat 2 tbsps ghee in a rice cooker. Add kidney beans, ginger-garlic paste, red chilli powder, garam masala powder, turmeric powder, green cardamom powder, cloves, green cardamoms, green chilli paste, bay leaves, kidney beans stock, ½ cup browned onions, g
Put the cooker on cook mode. Spread the rice over the kidney beans mixture. Sprinkle the remaining mint leaves, remaining browned onion and saffron strands over the rice. Drizzle some ghee on top.
Cook for 12-15 minutes or till the cooker comes on warm mode. Transfer into a serving bowl and serve
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient.
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