Broad Beans Fried Rice
Preparation Time : 5 min
Cooking Time : 20 min
1 Bowl Measurement : 250ml
Broad Beans seeds : 1 Bowl
Grated Carrot : 1 Bowl
Allam Velulli (Ginger Garlic) Paste : 1 tsp
Lavangam, Yalukalu, Biryani Aaku, Dalchina Chakka (Cloves, Cardamom, Bay Leaf, Cinnamon) : 5, 3, 1, 1cm
Ullipaya (Sliced Onion) : 1 Big
Pachimirapa (Green Chillies) : 3 or 4
Jeedi pappu and Nanabettina badam pappu (Cashews and Soaked Badam) : Few
Basmathi Rice (prefered) or Sonamasuri Rice : 1 Bowl
Garam Masala Powder : 1 tsp
Chopped Coriander and Mint Leaves : 1 Bowl
Neyyi & Nune (Ghee & Oil) : 3 tsp each
Salt : As required
Step 1 : Cook Broad Beans by adding little salt and drain extra water from it.
Step 2 : Cook Rice (podi podi ga) by adding little ghee. It should not be sticky or paste like.
Note : If using Rice cooker cook 1 : 1&1/2 ratio, pressure cooker 1 : 1 ratio of Rice and Water. Adding little Ghee while cooking rice will make it non-sticky.
Step 3 : Fry Cashews and soaked Badam pieces in little ghee or oil.
Take them aside
Step 4 : Heat 2-3 tsp of Oil & Ghee in a pan. Quick fry Cloves, Bay Leaf, Cardamom and Cinnamon for a minute in low flame.
Step 5 : Add sliced Onions to it and quick fry for 1 minute.
Step 6 : Add sliced Green Chillies and quick fry them for 1/2 minute.
Step 7 : Add 1 tsp Ginger Garlic paste and quick fry for 1/2 minute.
Step 8 : Add chopped Mint leaves and Coriander leaves. Quick fry them for 1/4 minute.
Step 9 : Add grated Carrot to it and cook for 1 minute in low flame by closing lid for few seconds.
Step 10 : Add 1 tsp garam masala to it and mix thoroughly.
Step 11 : Mix garam masala and add cooked Broad Beans to it.
Step 12 : Mix Thoroughly and add required salt to it.
Step 13 : Add cooked Rice to it, also add Coriander leaves.
Step 14 : Mix thoroughly and close the pan for 5 min in low flame.
Step 15 : Open the lid and add fried Cashews and Badam to it.
Garnish with Coriander, Badam and Cashews before serving.
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