COOKING RECIPES AND SAMAYAL TIPS
MUSLIM BAI VIDU STYLE GHEE RICE :
Hi Friends ,
Welcome to Crescent Star Kitchen,today we are going to see Muslim famous ghee rice which is famous and it is well known to everyone and it is made in every occasions. They will usually serve ghee rice with dhalcha,chicken /mutton gravy type with fried non-veg like chickens,mutton ,prawn ,crab.Then semi gravy types non veggies with sour tasty pachadies and their all time favourite payasam.I share all this recipe one by one in other special blogs.Now ,in this blog I am going to share how to make and serve ghee rice.This lunch will definitely makes our tummy full .So they have a pachadies which gives good digestion to our body.Lets see the simple and neat method to make this recipe.
INGREDIENTS REQUIRED:
RECIPE MAKING PROCESS:
STEP 1:For Basmathi Rice -rinse the Basmathi Rice in water and clean it to remove unwanted particles .
STEP 2:Soak the rice for 20 to 30 mins in required enough water.
STEP 3:After 20 to 30 mins drain the water and keep the soaked rice aside.
STEP 4:For Jeeraga samba Rice -rinse the rice twice to remove unwanted particles .
STEP 5:Soak the rice for 10 mins in enough water.
STEP 6: After 10 mins drain the water and keep the soaked rice aside.
STEP 7:Take every spices and ingredients ready before cooking starts.
STEP 8:Slice the onions slimmer long in size and keep it.
STEP 9:Keep a big thick bottomed vessel in stove keep it in medium or small simmer flame,pour ghee ,put cinnamon ,cloves,cardamon,mint leaves,coriander leaves ,onion and stir it.
STEP 10 :After the onions gets golden brown in colour add ginger garlic paste and saute it till raw smell of ginger garlic paste goes.
STEP 11:Add salt and curd ,saute and keep for 5 mins.
STEP 12:Pour water 1:2 ratio as per jeeraga samba Rice ,for Basmathi Rice 1:1.5 ratio of water is poured ,after water starts boiling put the rice .
STEP 13:After the water gets well drained close the vessel with tightly closed lid and put dum(keep a weight) in simmer stove.
STEP 14:Keep them for 10 mins and off the stove and it's ready to serve.
THAT'S IT FLAVOURED GHEE RICE IS READY TO SERVE WITH CHETTINAD MUTTON GRAVY FOR GREAT AROMA AND YUMMY DELICIOUS DINNER.
Hi Friends ,
Welcome to Crescent Star Kitchen,today we are going to see Muslim famous ghee rice which is famous and it is well known to everyone and it is made in every occasions. They will usually serve ghee rice with dhalcha,chicken /mutton gravy type with fried non-veg like chickens,mutton ,prawn ,crab.Then semi gravy types non veggies with sour tasty pachadies and their all time favourite payasam.I share all this recipe one by one in other special blogs.Now ,in this blog I am going to share how to make and serve ghee rice.This lunch will definitely makes our tummy full .So they have a pachadies which gives good digestion to our body.Lets see the simple and neat method to make this recipe.
INGREDIENTS REQUIRED:
- Jeeraga samba /Basmathi Rice -1 Kg
- Ghee -100gm
- Cardamom -6
- Cloves-7
- Cinnamon-3
- Mint leaves
- Coriander leaves
- Ginger garlic paste-1 tablespoon
- Salt -2 and 1/2 teaspoon
- Curd -1/2 cup
- Onion Big -2,Small -4
RECIPE MAKING PROCESS:
STEP 1:For Basmathi Rice -rinse the Basmathi Rice in water and clean it to remove unwanted particles .
STEP 2:Soak the rice for 20 to 30 mins in required enough water.
STEP 3:After 20 to 30 mins drain the water and keep the soaked rice aside.
STEP 4:For Jeeraga samba Rice -rinse the rice twice to remove unwanted particles .
STEP 5:Soak the rice for 10 mins in enough water.
STEP 6: After 10 mins drain the water and keep the soaked rice aside.
STEP 7:Take every spices and ingredients ready before cooking starts.
STEP 8:Slice the onions slimmer long in size and keep it.
STEP 9:Keep a big thick bottomed vessel in stove keep it in medium or small simmer flame,pour ghee ,put cinnamon ,cloves,cardamon,mint leaves,coriander leaves ,onion and stir it.
STEP 10 :After the onions gets golden brown in colour add ginger garlic paste and saute it till raw smell of ginger garlic paste goes.
STEP 11:Add salt and curd ,saute and keep for 5 mins.
STEP 12:Pour water 1:2 ratio as per jeeraga samba Rice ,for Basmathi Rice 1:1.5 ratio of water is poured ,after water starts boiling put the rice .
STEP 13:After the water gets well drained close the vessel with tightly closed lid and put dum(keep a weight) in simmer stove.
STEP 14:Keep them for 10 mins and off the stove and it's ready to serve.
THAT'S IT FLAVOURED GHEE RICE IS READY TO SERVE WITH CHETTINAD MUTTON GRAVY FOR GREAT AROMA AND YUMMY DELICIOUS DINNER.
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