BANGALORE STYLE CURD RICE | DAHI CHAWAL | أرز الزبادي | ಮೊಸ್ರನ್ನ | दही चावल | DECCAN’S PAKWAN
Ingredients
1. Rice (Cooked& Mashed) : ½ kg
2. Whisked Curd : 1kg
3. Oil : 3tbsp
4. Green Chili (slit) : 4-5
5. Cashew (Kaju) : 20g
6. Pomegranate (Anar) : 1cup
7. Grapes : 1cup
8. Cumin Seed (Zeera) : 1tsp
9. Whole peppercorn : ½ tsp
10. Black Pepper Powder : 1tsp
11. Pink Salt : 1.5 tsp
12. Raisins (Kish mish) : 1tbsp
13. Curry Leaves : 1 string
Process
1. Wash and soak rice for 10 minutes.
2. Cook for 3 whistle in medium flame by adding 2 glass of water.
3. Allow cooked rice to cool.
4. Heat oil in a pan for tempering, add Cumin Seed, Black pepper corn & Green Chili Sautee’ for a min & then add cashew nuts, and Curry Leaves Fry in low flame for about 1 min.
5. Switch off the flame and keep aside.
6. Whisk the curd & add in Rice & mix well.
7. In a curd rice add Black Pepper Powder, Pink Salt, Pomegranate (Anar), Raisins (Kish mish), & Grapes.
8. Next add Tempering in the curd rice & mix well.
9. Garnish with Pomegranate, Grapes & fried Cashews.
So the tasty Curd rice is Ready to serve with Pickle!
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