Kubali Rice

For Week 2 of BM #26, I have chosen the theme which says I need to pick an ingredient and cook from 3 different cookbooks. An additional complication is to cook from a combo of courses. I have chosen to post a basic recipe, a rice based recipe and an Indian dessert.

The ingredient I chose is yogurt/curds. At least in our families, yogurt forms a very important component of a meal. So for Day 1, Week 2 here is a unique rice, which I recently noted from a telugu cookbook, 'Pasandaina Pulao and Fried Ricelu' by Smt. Vasundhara.

I thoroughly enjoyed this mint flavored rice but my husband didn't care too much for it. So I guess it is individual preference. 


Ingredients - 

Basmati Rice 1 1/2 cups
Chana Dal 1/2 cup
Onion sliced 1/2  cup
Mint leaves , finely chopped 2 Tbsp
Ginger-Garlic-Green Chilli Paste 2 tsp
Oil 1 Tbsp
Ghee 1 Tbsp
Yogurt / Curd 3/4 cup
Salt and Turmeric as needed
Garam Masala 1/4 tsp
Red Chilli Powder as needed
Lime/Lemon juice as needed
Saffron strands a pinch

Method Of Preparation -

Pressure cook the chana dal and set aside.

Cook the basmati rice until it is about 3/4ths done. (I cooked in a rice cooker and switched off 12 min before it was done.) 

While the rice is cooking, in a heated pan heat oil and saute the onions until they are golden brown. 

Add the ginger-garlic-green chilli paste, chopped mint and remove from fire. 

Add the cooked and drained chana dal, salt, turmeric, garam masala, red chilli powder. Mix well and blend in the curds too and set aside.

In a different kadai, heat ghee and spread a layer of cooked basmati rice. Spread the chana dal mixture and cover it up with the rest of the basmati rice. 

Sprinkle saffron strands and lemon juice, cover and cook for another 10-12 min until the rice is cooked fully.

Mix well and serve for a delightful experience.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26.

Preparation Time 50 min 
Serves 2-3