Preparation:
*available at East Indian food stores To cook reduced quantities: reduce all ingredients proportionately but not below one-fourth. 1. Heat oil in cooker on medium-high heat. Add bay leaves, peppercorns, cardamoms, cloves, cinnamon and cumin seed. Stir for a few seconds till cumin seeds darken a few shades.
2. Add dal. Stir fry for about 3 minutes.
3. Add rice. Stir fry till rice turns opaque (approximately 3 minutes). Add salt and water. Stir.
4. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 3 minutes.
5. Remove cooker from heat. Allow to cool naturally to 5 minutes. Press finger-tip control lightly to release pressure.
6. Open cooker. Fluff up rice gently with a fork to separate grains. Discard bay leaves, cardamoms and cinnamon. Serve hot, accompanied with yogurt. |
