Thursday, March 10, 2011


2 cups basmati rice ( soaked for 10 minutes
& stain, keep aside )
2 tbsp cashew nuts
( fried in ghee )
1 tbsp mixed spice
( cinnamon, cloves, cardamom, star anise &
bay leaf )
1 onion big chopped
1 tomato chopped
1 tbsp ginger & garlic paste
2 green chill's cut
1 tbsp yogurt
1 cup beetroot chopped
½ tsp black pepper corn
 crushed ( optional )
2 tbsp ghee
2 ½ cups water
½ cup ideal milk
Curry leaves
Salt to taste
Chopped coriander leaves


Heat up ghee fry mixed spice, onion until light
brown, add ginger & garlic paste fry until nice
smell comes out, add in tomato, green chilly, curry
 leaves stir for few minutes, add beetroot mix well
then add rice & fry for few minutes, put into rice
cooker add water, milk, cashew nuts, salt, coriander
leaves, black pepper mix well & cook
Serve with spicy dry meat curry, salads & papadams

Beetroot can replace with carrot or mixed vegetables

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