Ingredients:
Pulav rice/ normal sona masoori rice – 125 Gms,( soaked for 1/2 hr before preparation ),
Whole masoor dal – 40 Gms,( soaked for minimum 6 hrs or over night ),
Onion – 1,medium, sliced fine,
Chopped coriander leaves – 1 Tablesp,
Salt,
Tomato – 1,cut into small pieces,
Green chilli – 2, cut each vertically into two,
Ginger garlic paste – 1/2 Tsp,
Cloves – 2, cinnamon – 2, 1/4″ pieces, cardamom – 1,stone flower – little,
Bay leaf – 1,
Dhania powder – 1/2 Tsp,
Red chilli powder – 1/4Tsp,
Shajeera – 2 pinches,
Garam masala – 1/2Tsp,
Fried cashew – 8,( optional ),
Oil – 2 Tablesp,
Ghee – 1 Tablesp,
Meqthod:
1).Heat oil + ghee in a ( 3 litres ) pressure cooker, add cloves, cinnamon, cardamom, shajeera, bay leaf, stone flower and fry for few seconds.
2).Add onion, chilli, Ginger garlic paste and fry till raw smell disappears.
3).Add tomato, dhania powder and fry for 1/2 minute. Add drained rice ,fry for a minute and add drained dal along with 500 m.l water.
4).Add salt, chilli powder, little coriander leaves,garam masala ,mix well and pressure cook till 3 whistles.
5).Allow the cooker to cool and remove the lid. Mix once and garnish with cashew and chopped coriander.
6).Serve hot with any raitha or spicy brinjal masala. ( nune vankaya/ Ennai kathrikai ).
Tip:
You can add any vegetable like carrots or potato or peas if you desire.