Ingredients:
Basmati Rice – 1 cup
Chow Chow – 1 cup, chopped + 1/2 cup, grated
Thick Curd – 1 cup
Turmeric Powder – a pinch
Annachipoo – 1/2
Bay Leaf – 1/2
Clove – 1
Cardamoms – 2
Cinnamon – 1/4 inch piece
Salt as per taste
Ghee as required
Grind together:
Tomato – 1
Black Peppercorns – 1 tsp
Coconut – 2 tblsp, grated
Coriander Leaves – 2 tblsp, chopped
Green Chillies – 3
Cashewnuts – 5, soaked in water for few minutes
Method:
1. Heat little ghee in a pan.
2. Add the basmati rice and fry for 30 seconds.
3. Heat a pressure pan over medium flame.
4. Add 1 or 2 tsp ghee.
5. Add annachipoo, bay leaf, clove, cardamom and cinnamon.
6. Fry for 45 seconds.
7. Add chow chow and salt.
8. Saute well for 2 minutes.
9. Add the ground masala, turmeric powder and stir well.
10. Add enough water to curd and beat well.
11. Pour this into the pressure pan and stir.
12. Add the rice and pressure cook for 10 to 15 minutes or until cooked.
13. Serve hot.
