Kothamalli/Cilantro Pulao

I have been wanting to try this recipe when my Mother in law told me long time back when she was here, although that version is different, but my hubby don't like this one. When was just visiting other bloggers space for leaving a comment. Came across this recipe from Ramya's blog but I have made few changes. Prepared yesterday for lunch, evening kept a little for him to taste, and he liked:-)

This rice is also popular in Saravana Bhavan Restuarant on thursdays here in Singapore for lunch. Heard its very tasty.

Ingredients
Basmati Rice - 1 1/2 cups
Patani/Green Peas - 1/2 cup(I used frozen peas)
Garlic - 2 cloves(chopped)
Onion - 1 no (chopped)
Sombu/Saunf- 1/4 tspn
Jeeragam/Cumin seeds - 1/2 tspn
Ghee and Oil - 2 tspns(If you are health conscious can avoid ghee)
Salt

For Masala(Grinding)
Kothamalli/Cilantro - 1 cup(chopped or leaves)
Green Chilli - 4 nos(According to your taste)
Inji/Ginger - 1" piece
Grated Coconut - 2 tspns or a small piece
Garlic - 4 cloves
Pattai/Cinamon - a small piece
Elakka/Cardamom - 1 no
Star Anise - 1 small piece

Preparation Method
Wash and soak Basmati rice for 1/2 n hour in water.
Heat oil and ghee in a pressure cooker. Add the fennel seeds and cumin seeds wait till it crackles.
Add the finely chopped onions and garlic. Saute till its brown.
Add the ground paste and saute till the raw smell goes off in low flame.
Add the basmathi rice and saute for few minutes. Add 2 + little cups of water, salt and allow it to boil.
Add green peas at this time. Mix well. check on salt.
You can do dum(click here) and cook or close the lid and pressure cook for 1 or 2 whistles
Serve with Plain curds/yogurt or raita.

BISI BELEBATH

Bisibele bath is a dish prepared with rice, dhal and vegetables.

Besibele bath is very popular in Karnataka State, South India.

INGREDIENTS

RICE – 2 CUPS

TOOR DHAL – 1 CUP
TOMATO – 2 NOS

CARROT – 1 NO

BEANS – 10NOS

POTATO – 2NOS

GREEN PEAS – 50GMS

TAMARIND WATER 1 CUP (SMALL LEMON SIZE)

SPICES CINAMMON – 2 NOS

BISIBELEBATH POWDER – 4 TSPNS ( IF MORE SPICY REQD ADD ACCORDING TO QUANTITY & TASTE)

CURRY LEAVES

JAGGERY - SMALL PIECE

SALT

PREPARATION METHOD

COOK - RICE, VEGETABLES AND DHAL SEPARATELY AND KEEP ASIDE.

KEEP A PAN ON OVEN, ADD 2 TSPNS OF COOKING OIL, HEAT FOR ONE MINUTE ADD MUSTARD, 2 DRIED RED CHILLIS AND CURRY LEAVES

PUT CINNAMON AND SAUTE

ADD TOMATOES and COOK

ADD TAMARIND WATER

PUT THE COOKED VEGETABLES AND STIR ON SIDES SO VEGETABLES DONT GET MASHED.

ADD BISIBELEBATH POWDER and WAIT TILL IT BOILS

NOW ADD DHAL AND STIR

ADD JAGGERY N SALT.

NOW ADD THE COOKED RICE AND STIR TILL IT BOILS.

ADD 1TSP GHEE.

GARNISH WITH CASHEWS.

SERVE HOT BISIBELEBATH WITH KARABOONDI OR POTATO CHIPS.

VARIATIONS:

1. YOU CAN ALSO ADD SMALL SAMBAR ONIONS.

2. OR JUST DO WITH POTATO AND PEAS.