2 cups rice,
1/2 cup red split lentils (masoor daal)
1 onion, sliced
1tbsp oil
2 cinnamon sticks
3-4 cloves
3-4 green cardamom pods
5-6 black peppercorns
1 tsp cumin seeds
2 bay leaves
1/2 tsp turmeric powder
salt to taste
2-3 fresh green chillies
3-4 cloves of garlic, peeled
3 cups water
1 tbsp butter


1. Mix the lentils with the rice and wash three times to remove the starch. Set aside in cold water.
2. In a pot on medium heat, add the oil, onion, cinnamon sticks, cloves, green cardamom pods, peppercorns, cumin seeds and bay leaves and saute till onions are soft.
3. Now add the water, turmeric powder, salt, green chillies, garlic cloves and bring to the boil.
4. Once boiling, add the rice and butter and mix, bring to the boil again.
5. Now reduce the heat, cover and cook for 15 mins.
6. Uncover, and use a fork to fluff the rice up. Cover and cook for a further 10 mins.

Serve hot with Kari and Vegetable or Chicken curry.

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