- 2 Cups of Rice
- 5 and 1/2 or 6 cups of water (It totally depends on the Rice you use)
- 1 large onion
- 3 cloves of Garlic
- 6 to 8 Long Green Chillies (They were quite very long!!)
- 6 to 7 sprigs of coriander leaves
- 4 to 5 tbsp Oil
MASALA FOR RICE
- 2 tbsp of Coriander seeds
- 1 tsp Nigella seeds
- 1 tsp Fennel/saunf seeds
- 1/4 tsp Red Chilli powder
- fist ful of Ground nuts roasted (I used salted peanuts)
- 1 tbsp of dessicated coconut (dry copra)
- 4 to 5 tbsp of oil
- 1 tsp of Mustard seeds
- 1 tbsp Chenna dal
- 1 tbsp Urad dal
- 1 sprig of curry leaves
- 1/4 tsp of Turmeric powder
- Take a wok, fry with a 1/4tsp of oil, the coriander seeds, nigella seeds, fennel seeds, and Ground nuts, but I always use, Dry Roasted salted peanuts, which I get here easily, which saves me from roasting them!!
- If you are using dried Ground nuts for roasting, once they are rosted take the skin out and then use it.
- Once when everything is cool, put everything together and grind them into a powder and keep it aside
- Cook Rice as you always do, add a tbsp of oil, which helps the rice grains saperated when cooked, spread it out and leave it till needed
- Take a large wok, heat oil and add all the seasonings one by one when they change colour, add the chopped onions and garlic, fry them until they are translucent
- Then add the chopped Long green chillies fry for few minutes say around 5 to 10 minutes in a medium flame.
- Add the chopped coriander leaves
- Then add the masala powder mix well add salt and the Rice,
- Mix all of them well together and it is now ready to serve
- Optional : These chillies were not very spicy even then I did not add extra chillies, they were quite perfect, If you want you can add green chillies
- You can even add a dash of Lime juice if you feel like it.