Sunday, February 28, 2016
Sunday, February 21, 2016
Potato crusted saffron Rice
1 cup basmati rICE...
4 potatoes, peeled and thinly sliced in rounds
Desi ghee 1 ladle
Saffron threads 2-3
Salt to taste
MIX Saffron in 2-3 tbsp water.
Wash and cook rice with salt.
The rice should be grainy and not sticky.
Take a non-stick pan. The shape of pan will decide the shape of rice.
Put the ghee. Heat over medium heat. Add 50 ml water &salt to taste and boil. Remove from flame.
Place the potato slices, one next to the other in the bottom of the pan. Just make sure they form a layer at bottom. No base of the pan should be seen.
Pour half of the rice on top of the potato slices. Press firmly with the back of a ladle. Then spread the rest of the rice to make a shape of pan
Make 4-5 holes in the rice and pour saffron milk over holes.
Put a thigh lid over the pan and put it back on the flame. Cook on high heat for 2 minutes and then lower to very low heat and cook for 20-30 minutes.
By that time, the crust should be form. Take the pan out of the heat for a few minutes and then, turn out the pan on the serving dish.
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