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Main Ingredients | Tindli, Basmati Rice |
Cuisine | Maharashtrian |
Course | Rice |
Prep Time | 26-30 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Tondli Bhaat
- 100 grams Tindli
- Basmati Rice
- 1 1/2 cups Basmati rice soaked
- 2 Bay leaves
- 1 teaspoon Coriander seeds
- 1 teaspoon Cumin seeds
- 5 Green cardamoms
- 1/4 teaspoon Dagad phool
- 2 tablespoons Fresh coriander leaves chopped
- 2 Green chillies
- 1 inch piece Ginger
- 1 tablespoon Oil
- 1/2 teaspoon Caraway seeds (shahi jeera)
- 1/2 teaspoon Turmeric powder
- a pinch Asafoetida
- to taste Salt
- 1 teaspoon Jaggery (gur) grated
- To Serve
- 1 tablespoon Scraped coconut
- 1 tablespoon Fresh coriander leaves chopped
- 1 tablespoon Ghee
Method
- Dry roast bay leaves, coriander seeds, cumin seeds, green cardamoms and dagad phool lightly in a non-stick pan. Cool and grind into a powder.
- Grind coriander, green chillies and ginger into a coarse paste. Place water to boil in a deep non-stick pan.
- Heat oil in another non-stick pan, add caraway seeds, turmeric powder and asafoetida and mix. Add rice and mix. Add the spice powder, ground paste and mix lightly.
- Add salt, 3 ¼ cups of boiling water, jaggery and mix lightly. When most of the water gets absorbed, add tondli, cover and cook on medium heat till rice is done.
- Garnish with coconut and coriander leaves, drizzle ghee on top and serve hot.
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