Category: Rice Varieties
Description: A nice flavored rice with tender cabbage leaves.
Preparation Time: 25 mins
Raw rice – 1 cup
Tender cabbage leaves – 1½ cups(finely cut)
Potato – 1 big
Onion – 1 medium size(thinly sliced)
Cumin seeds – ½ teaspoon
Mustard seeds – ¼ teaspoon
Cashewnuts – 20
Ghee and oil mixture – 4 tablespoon
Turmeric powder – ¼ teaspoon
Garam masala powder – 1 teaspoon
Bay leaves – 3
Salt – to taste
Fresh grated coconut – 4 tablespoons
Green chillis – 3
Fresh ginger – 1″ piece
Grind the above to a smooth paste using very little water.
1.Cook the rice taking care that the cooked grains should be separate. Fluff the rice with a fork gently and cool for a few minutes.
2.Cut the cabbage leaves into 1″ long thin strips. Boil the potato and cut into big squares.
3.Heat 2 tablespoons of ghee and fry the cashewnuts and keep aside.
4.Heat the oil and ghee mixture and add the mustard and when it splutters add the cumin, bayleaves and the onion and saute on a medium flame.
5.When the onion is light brown add the cabbage leaves and saute for a few minutes taking care that the cabbage retains its crunchiness. 6.Add the ground paste,potato pieces,garam masala powder and turmeric powder and saute for a few more minutes.
7.Add the cooked rice and salt and mix gently. Leave it on a slow flame for a few minutes.
8.Remove from the fire and serve hot.