Actress Sheetal Shetty shares her favourite rice recipe RICE to the occasion

KHUSKA RICE

INGREDIENTS

◗ Rice ( as required)

◗ Oil and ghee

◗ Cinnamon, cloves, bay leaf, cardamom, black stone flower, green chillies and mint leaves

◗ Onions

◗ Tomato, sautéed

◗ Mint leaves, gingergarlic paste, red chilli powder and salt.

◗ Coconut milk

METHOD

◗ In a mixing bowl add rice and water, soak for 15 minutes. Drain and set aside.

◗ Heat oil and ghee in a pressure cooker — add cinnamon, cloves, bay leaf, cardamom, stone flower and green chillies.

◗ Add onions and tomatoes, sauté on a low flame for at least five minutes.

◗ Add mint leaves, sauté for a minute, then add gingergarlic paste and mix well.

◗ Add red chilli powder and salt to taste. Sauté well and cook for at least three minutes ( until the spices mix well with the onion and tomato mixture). Add strained rice and mix well on a medium flame.

◗ Add coconut milk and let it cook for about a minute.

◗ Add water and leave it on a medium high flame until the first whistle of the pressure cooker, then simmer and cook for three minutes.

◗ Release pressure manually. Once the pressure releases, open cooker and let it cool.

◗ You can add a tsp of ghee ( optional).

◗ Finally, garnish with coriander leaves and serve hot with onion raita.