Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1-1/2 | Teacup | Rice - Pre cooked | |
| 1/2 | Teacup | Cucumber (Kakhdi) | chopped |
| 1/4 | Teacup | Milk | |
| As Required | Salt | ||
| 1/2 | Inch | Ginger (Adhrak) | grated |
| 4 | Medium | Chillies Green | slip |
| 1-1/2 | Teacup | Curds | |
| 2 | Teaspoon | Cooking Oil | for frying seasoning |
| 1 | Teaspoon | Mustard Seed (Sarson) | for seasoning |
| 1 | Teaspoon | Jeera (Cumin Seeds) | for seasoning |
| 1 | Tablespoon | Dhal, Urid (white) | for seasoning |
| 2 | Medium | Chillies Kashmir | fried and broken, keep aside for ganish. |
| 4-9 | Nos. | Curry Leaves (Kadi patta) | for seasoning |
| 1/4 | Teaspoon | Asafetida (Hing) | for seasoning |
| As Required | Coriander Leaves (Kothmeer) | chopped for garnish |
Method
Mix the previously cooked rice in a bowl and add the cucumber, salt, grated ginger and green chillies and mix well. with curds. Now pour the milk on the rice and mix well.
Heat the oil in a frying pan and fry the mustard seeds. When the seeds crackle, add the cumin seeds, urad dal, broken kashmiri chillies, curry leaves and asafoetida and sauté on a medium flame for a whilee while stirring continuously. After removing the fried red chillies break them in pieces . Keep them aside for garnish. add the rice-curds mixture and salt, to the frying pan. mix well and cook for another minute.
Garnish with fried, broken red chillies and chopped coriander,. Serve hot with pickle or chutney.
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