Ingredients
2 cups long grain basmati rice
1 cup pomegranate
3 slices bread
1" piece ginger
10 flakes garlic
3 large onions
4 cloves
1 bayleaf
4 cardamoms
1/4 nutmeg grated
1/2 tsp. shajira
4 dry red chillies halved, deseeded
150 gms. Fresh tender green gram (harbara)
1 tbsp. coriander leaves finely chopped
1 tsp. mint leaves finely chopped
1 cup coconut milk (refer recipe previously)
¾ cup fresh curds
1 tbsp. lemon juice
3 tbsp. oil
1 tbsp. ghee
salt to taste
Method:
- Make paste of ginger, garlic. Keep aside.
- Cut bread slices into 9-12 cubes apiece.
- Cut 2 onions into thin round slices.
- Grate one onion coarsely.
- Separate into rings. Keep aside.
- Wash soak rice in salted water for 20 minutes.
- Boil green gram in plenty of water, to which a pinch sodabicarb has been added.
- Drain when tender, run under cold running water. Keep aside.
- Heat a large pan add half the oil.
- Add grated onion, garlic-ginger paste.
- Fry till oil seperates.
- Add beaten curds, half the chillies, mint and half coriander.
- Add salt to taste and keep aside.
- Heat remaining oil in a heavy dekchi .
- Fry onion rings till light brown and crisp.
- Drain, keep aside.
- Fry crotons, drain and keep aside.
- To the same oil add shajira.
- Add all whole spices, chillies, drained rice, and stir gently for 2 minutes.
- Add coconut milk, lemon juice, salt to taste, stir gently.
- Add 4 cups hot water. Allow to cook till almost done.
- Pour green gram mixture over the rice, spread in a layer.
- Sprinkle crotons, pomegranate,remaining coriander and mint.
- Sprinkle fried onions over this.
- Drizzle ghee over the rice.
- Cover and seal lid with some dough.
- Allow to cook on very low heat for 15 minutes.
- Or bake in preheated oven at 150C for 10 minutes.
- Break seal just before serving.
Making time: 1 hour
Makes: 5-6 servings
Shelflife: best fresh
Hyderabadi Dishes Index
