Pakistan Cricket Betting Today

Millets

Raw Rice

Boiled Rice

Raw Rice

Boiled Rice

BISI BELE BATH

  • 1 cup of Parry’s Ponni Raw Rice (or Parry’s Ponni Boiled Rice)
  • ½ cup of Parry’s Toor Dal
  • Tamarind – 1 big lemon-sized ball
  • 1 Potato
  • ¼ cup Fresh peas
  • 1 Drumstick
  • Small onions
  • 1 Carrot (cubed)
  • Curry leaves
  • Coriander leaves
  • 2 tbsp Cashew nuts
  • Ghee
  • Asafoetida as required
  • Salt as per taste
  • 4 to 5 Red chillies (Adjust as per desired spice level)
  • 5 tbsp Coriander seeds –
  • ¼ tbsp Fenugreek
  • 1 tbsp of Parry’s Bengal Gram Dal
  • 1 tbsp Parry’s Urad Dal
  • 1-inch piece Cinnamon
  • 1 Star anise
  • 3 to 4 Cloves
  • 1 tbsp Khus khus
  • 1 tbsp Fennel seeds
  • 2 Cardamom
  • 5 tbsp Grated dry coconut
  • Roast the above ingredients in half tbsp of oil or ghee till it turns light brown
  • In the same pan, fry the dry coconut for one minute and powder it
  • Dice all the vegetables and pressure cook till it is ¾ cooked
  • Cook rice and dal by adding 6 cups of water to the pressure cooker
  • Soak tamarind and extract the thick juice from it
  • Heat the oil and fry the peeled onions for 2 to 3 minutes
  • Add tamarind juice and boil till the raw flavor goes away
  • Mix salt, asafoetida, cooked vegetables, and powdered spices
  • Pour this over the cooked rice mixture and mix well
  • Heat the ghee, fry the cashew nuts, and garnish it on top.
  • Serve hot with crispy potato chips and onion raita 

MINT RICE

  • 1 cup of cooked Parry’s Ponni Raw Rice (or Parry’s Ponni Boiled Rice)
  • 2 cups Mint leaves
  • 1 cup Coriander leaves
  • 2 tbsp Parry’s Urad Dal
  • 2 Green chillies
  • A pinch of Tamarind
  • Curry leaves
  • Coriander leaves
  • Oil/ghee
  • 1 tbsp Mustard
  • 1 pinch of Asafoetida
  • 1 tbsp of Parry’s Bengal Gram
  • 1 tbsp of Parry’s Urad dal (Split*)
  • Few Cashew nuts

*To get split whole urad dal, give one gentle pulse in a mixie

  • Wash mint leaves and coriander leaves thoroughly
  • Pour some oil into a pan. Fry Parry’s Urad Dal, green chillies and then put it in a mixer
  • In the same pan, roast the coriander leaves, and mint leaves for sometime and put it in the jar
  • Add tamarind, salt, and asafoetida to the rest of the ingredients in the mixer and grind without adding much water. Keep the paste aside.
  • Heat the pan, fry the cashew nuts in some oil, and keep it aside
  • In the same pan, fry the ground paste. Add the rice to it and mix well
  • Garnish with cashew nuts. Serve hot with the raita of your choice.

TAMARIND RICE

  • 1 cup of Parry’s Ponni Raw Rice (or Parry’s Ponni Boiled Rice)
  • Tamarind (bigger than normal lemon-sized ball)
  • A pinch of Asafoetida (powdered)
  • 1 tbsp Roasted ground nuts
  • Cashew nuts (optional)
  • 5 Red chillies (Adjust as per desired spice level)
  • 5 tbsp Coriander seeds
  • ¾ tbsp of Parry’s Urad Dal
  • 1 tbsp of Parry’s Bengal Gram
  • 1 tbsp Pepper
  • ½ tbsp Fenugreek
  • Roast the above spices in a ½ tbsp of oil and powder
  • Dry roast the sesame seeds (gingelly) – 1 tbsp with the above ingredients
  • ½ tbsp Mustard seeds
  •  ½ tbsp Parry’s Urad Dal
  •  ½ tbsp Parry’s Gram Dal
  • 1 tbsp Cashews (split)
  • Few Curry leaves
  • Partially cook the rice till is half done and allow it to cool completely
  • Separate the grains and soak the tamarind in two to three cups of water
  • Now extract the juice from it, strain and keep it aside
  • Heat a tbsp of oil, add asafoetida and red chillies
  • Fry until chillies become dark
  • Pour tamarind extract and keep stirring constantly till the extract reduces in volume like that of a thick pulp
  • Add enough salt, fry and keep it aside
  • Add the required quantity of powdered ingredients
  • Fry the seasoning in oil and pour over the rice
  • Add salt if required and mix well and garnish with peanuts.
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