Bhasbhatta (Kashmiri Pulao)
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| Ingredients |
- 1 1/2 cups Long grained rice
- 1/2 cup Bengal gram dal
- 4 tablespoons Oil
- 1 pinch Asafoetida
- 1/4 teaspoon Cumin seeds
- 4 Cloves
- 2 Cardamom
- 3 sticks Cinnamon
- 8 Peppercorns
- 2 small Bay leaves
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- 1 cup Sliced onions
- 1 tablespoon Chopped ginger
- 1 1/2 teaspoon Chilli powder
- 1/2 teaspoon Turmeric powder
- 1/2 teaspoon Kashmiri garam masala
- 3 medium Potatoes
- 3 cups Water
- 1/4 cup Coriander leaves
- Salt(As per taste)
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| Method |
Wash and soak the rice and chana dal in water, separately, for 30 mintues.
Heat oil in a pan, add asafoetida, cumin seeds, cloves, cardamoms, cinnamon, peppercoms and bay leaves. Stir fry till the seeds start crackling. Add chopped onion, ginger and the drained chana dal. Fry uncovered on a low flame for about 5 mintues, stirring continuously. Add the chill powder, turmeric powder, garam masala and potatoes. Saute for about 3 minutes, stirring continuously. Add the drained rice, water and salt. Pressure cook the rice and dal on a medium flame till the 1st whistle and then cook on a low flame for 5-7 minutes. Take care to see that the mixture does not get over cooked.
Garnish with coriander leaves and serve hot with curds or pickle.
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Other Details |
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Serves: 4
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Time: 35 mins.
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Category: Main Course | State: Jammu and Kashmir | Submitted by: System
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