Showing posts with label chawal. Show all posts
Showing posts with label chawal. Show all posts
Thursday, May 8, 2014
Qeema Matar Chawal
Qeema Matar Chawal
Ingredients
- Mince ½ kg
- Peas boiled 1 cup
- Onion 2
- Green chilies 3 – 4
- Coriander leaves ¼ bunch
- All spice 1 tsp
- Ginger garlic paste 2 tbsp
- Oil ¼ cup
- Yogurt 125 gm
- Tomatoes 2
- Mint leaves ¼ bunch
- Rice 300 gm
- Salt to taste
- Kewra water 2 tbsp
Method
- Heat ¼ cup oil in a wok, add 2 tbsp ginger garlic paste and ½ kg mince. Fry well till water dries.Now add 2 chopped onion, 3 – 4 chopped green chilies, salt to taste, 1 tsp allspice powder, 125 gm yogurt and 2 chopped tomatoes.Fry well till mince is cooked.
- Then add 1 cup boiled peas, ¼ bunch of coriander leaves and ¼ bunch of mint leaves.Boil 300 gm rice with salt to taste and water as required till half tender. Drain rice and remove excess water.Make a layer of boiled rice in a pan, top with mince mixture.
- Cover top with remaining boiled rice.Sprinkle top with 2 tbsp kewra and simmer for 6 – 8 till done.Dish it out and serve hot.
Tuesday, April 15, 2014
Gur waly chawal
Gur waly chawal
Ingredients
- Gur ½ kg
- Water 1 ¼ cup
- Milk ½ cup
- Crushed green cardamom 1tsp
- Coconut thinly sliced ½ cup
- Rice ½ kg soaked for 30 minutes, boiled till nearly done
- Ghee ½ cup heaped
- Black cardamom coarsely crushed 1 tsp
Method
- In a pan add gur with 1 ¼ cup water, ½ cup milk, cook stirring till gur melts, add coarsely crushed green cardamom, cook till syrup slightly thick, and keep aside. In another pan heat ghee, add 1 tsp of coarsely crushed black cardamom, fry for 2 minutes, add in the prepared syrup, cook till boiling, add sliced coconut, boiled rice, cook on fast flame for 5 minutes, lower flame and cook on medium flame for another 5 minutes till syrup reduced completely, cover with a napkin then lid, put weight on top, leave it on dum for half an hour, do not open in between.
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