Barian
ngredients
ngredients
| • | Basmati rice | 1 cup |
| • | Almonds | 10-15 |
| • | Asafoetida | 1/4 teaspoon |
| • | Green chillies | 2 |
| • | Salt | to taste |
| • | Red chilli powder | 1/2 teaspoon |
| • | Dry ginger powder (soonth) | 1/2 teaspoon |
| • | Fennel seed (saunf) powder | 1 teaspoon |
| • | Ghee | 3 tablespoons |
| • | Cumin seeds | 1 teaspoon |
| • | Cloves | 3 |
| • | Cinnamon | 1 inch stick |
| • | Ver (Kashmiri garam masala) | 1/2 teaspoon |
Method
Wash and soak the rice in two cups of water for ten to fifteen minutes. Drain and discard the water.Blanch almonds in boiling water, peel and cut them into slivers. Mix asafoetida in one teaspoon water and keep aside. Remove stem, wash and finely chop green chillies. Take three to four cups of water in a deep pan, add salt and bring to a boil. Add the soaked rice and cover and cook on low heat till the rice is soft. Drain excess water and mash the rice gently with a spoon. Add the red chilli powder, dry ginger powder, aniseed powder, chopped green chillies, asafoetida water and some more water if required. Mix well. Allow to simmer on low heat till the mixture is like a thick paste.In another pan heat the ghee, add cumin seeds, cloves, cinnamon and almonds. When the cumin starts to crackle pour the same over the cooked rice. Mix well. Serve sprinkled with ver.
Wash and soak the rice in two cups of water for ten to fifteen minutes. Drain and discard the water.Blanch almonds in boiling water, peel and cut them into slivers. Mix asafoetida in one teaspoon water and keep aside. Remove stem, wash and finely chop green chillies. Take three to four cups of water in a deep pan, add salt and bring to a boil. Add the soaked rice and cover and cook on low heat till the rice is soft. Drain excess water and mash the rice gently with a spoon. Add the red chilli powder, dry ginger powder, aniseed powder, chopped green chillies, asafoetida water and some more water if required. Mix well. Allow to simmer on low heat till the mixture is like a thick paste.In another pan heat the ghee, add cumin seeds, cloves, cinnamon and almonds. When the cumin starts to crackle pour the same over the cooked rice. Mix well. Serve sprinkled with ver.
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