Chawal Takatak

by benitadua

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* if you add the garam masala and heat, the puree may lose its colour

left over rice may also be used for this recipe. just adjust quantity proportionately.

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Chawal Takatak recipe - How to make Chawal Takatak

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Preparation Time: 5-7 mins Cooking Time: 10-12 mins Total Time: 19 mins 4
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Ingredients

2 medium sized onions , chopped
2 medium sized tomatoes , crushed in a mixer
1 cup rice (chawal)
3 cups water
oil or ghee
salt to taste
a pinch of turmeric powder (haldi)
a pinch asafoetida (hing)
1 each of clove (laung / lavang) , cinnamon (dalchini), bayleaf (tejpatta) and cardamom
1 tsp (each) fennel seeds (saunf), cumin seeds (jeera) , coriander (dhania) powder and dried mango powder (amchur)
1 tsp ginger-garlic (adrak-lehsun) paste
garam masala
chopped coriander (dhania) to garnish

Method

Heat oil and add hing & jeera
Add onions and saute till golden brown
Add tomatoes and dhaniya powder,haldi, long, dalchini, tejpatta, elaichi, saunf, amchur, ginger-garlic paste and salt to taste.
Saute till the tomatoes leave the vessel.
Set aside
Boil rice in 3 cups water and add a pinch of salt. seive and discard the excess water.
Add the rice to the preparation and heat for 2 mins till the rice and puree are mixed well. turn the gas off and add garam masala.*
Garnish with coriander and serve as you serve pulao.