Wednesday, May 15, 2013

Khushka Rice

It will not be wrong to say that till a month back I had not even heard the name of this dish. This was posted in one of the groups that I follow. Everything posted along with the rice was non- veg, so I was not sure whether the rice was veg or non - veg.  Once I got the confirmation that the rice was veg, I requested the lady for the recipe. And the lady in question Mubeen Sultana , was Gracious enough to share her recipe.

With some trepidation I tried out the recipe as there weren't many ingredients in it. But once I tasted it , I was surprised. Such lovely flavours. Very tasty rice. Everyone loved it. I have already made it twice. 
Thank you Mubeen Sultana.

Rice.                           2 cups 
Extra virgin olive oil     1 tbsp
Ghee/ clarified butter  1 tbsp
Onion.                         2 med. finely sliced
Onion.                         2 med  coarsely sliced
Tomatoes.                   2 med . thickly sliced ( seeds&pulp removed)
Cashew nuts.               1/3cup
Garlic paste.                1/ 2 tbsp
Ginger paste.               1/2 tbsp
Cloves.                        4
Peppercorns.                10
Bay leaf                       2
Chopped cilantro.        1 tbsp
Chopped mint              1 tbsp
Green chilly.                1 chopped
Salt.  To taste
Water.                        3 1/2 cups
Oil                              For frying

Method :
  1. Wash and soak rice for 30 minutes.
  2. Deep fry cashew nuts until golden and crisp. Keep on a kitchen towel to drain out excess oil.
  3. In the same oil deep fry coarsely sliced onions till dark brown and crispy.
  4. Keep them aside on a kitchen towel to drain off excess oil.
  5. In a large and deep non stick pan or wok heat ghee and extra virgin olive oil.
  6. Crackle black cumin, add cloves, peppercorns and bay leaf. Stir for 30 seconds.
  7. Now tip in finely sliced onions and fry till pink and translucent . 
  8. Add ginger paste and garlic paste. Stir and cook for a minute.
  9. Add green chilly and tomatoes and cook for 2-3 minutes till tomatoes turn tender.
  10. Now add rice , water, salt , cilantro and mint. Mix well.
  11. Bring it to a boil. Cover and cook on low heat till all the water is absorbed and rice is done.
  12. Garnish with fried onions and cashew nuts.
  13. Serve hot with a gravy of your choice.