Basmati Khaas


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Basmati Khaas


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Basmati, an aromatic, fragrant, long grain, slender rice, with a nutty flavour is considered one of the best varieties of rice in the world.

In this recipe of Basmati Khaas, meaning special, we have cooked the rice with condiments and curd and serve it with koftas. Can be enjoyed as a meal by itself.

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Basmati Khaas recipe - How to make Basmati Khaas

Preparation Time:    Cooking Time:    Total Time:     Makes 2 to 3 servings
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Ingredients

For The Rice
3 to 4 green cardamoms (elaichi)
3 to 4 black cardamom (badi elaichi)
3 to 4 black peppercorns (kalimirch)
salt to taste
1/2 cup curd (dahi) , whisked with 1/2 cup of water
1 tbsp butter
1 tsp cumin seeds (jeera)
3 cups long grained rice (basmati) , washed and soaked

For The Koftas
1 tbsp french beans , boiled and finely chopped
1 cup cauliflower stem , boiled and finely chopped
2 tbsp cornflour
2 tsp ginger-garlic (adrak-lehsun) paste
1 tsp red chilli powder
salt to taste
oil for frying

Other Ingredients
1 onion , sliced and deep fried for serving
10 to 12 mint leaves (phudina) , shredded for garnishing
Method
For the rice

    For the rice
  1. In a deep pan, boil 1½ cups of water with green cardamom, black cardamom and peppercorns for 5-7 minutes.
  2. Add salt, boil for two more minutes and keep aside.
  3. In a deep vessel, heat the butter and add cumin seeds and when the seeds crackle, add the spiced water and curd water and bring to a boil.
  4. Add the rice and some more salt if required.
  5. Boil the rice on a high flame and when rice is just undercooked, reduce the flame, cover the vessel and cook till done.
  6. Keep aside.

For koftas

    For koftas
  1. Combine the beans and cauliflower stem with cornflour, ginger-garlic paste, red chilli powder and salt in a dee[ bowl, mix well and shape into koftas.
  2. Heat oil in a kadhai and deep fry the koftas. Keep aside.

How to proceed

    How to proceed
  1. Serve the koftas on a bed of the prepared rice, sprinkled over with fried onions and mint leaves.


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This recipe was contributed by Palak Rajput on 29 Oct 2018


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