Aug 15

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Pepper Rice

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I’ve tried this yummy pepper rice after watching this in one of the cookery shows. My family and friends loved it when I made it at home, this made me to share this recipe with all my viewers. So, here is the simple to make pepper rice, you can enjoy it as is or serve it with raitha and/or papad.

Serves – 2
Preparation time – 5 mins
Cooking time – 30 mins

For Dry roasting –

  • Kashmiri Red Chillies – 5 or to taste
  • Coriander Seeds – 1 tsp
  • Cumin Seeds – 1 tsp
  • Peppercorns – 1 tsp
  • Curry Leaves – few
  • Peanuts – 2 Tbsp

For Seasoning :

  • Oil – 1 Tbsp
  • Ghee (clarified butter ) – 1 Tbsp
  • Mustard Seeds – 1 tsp
  • Cumin Seeds – 1 tsp
  • Urid Dal – 1 tsp
  • Cashew nuts – 5 to 10 no
  • Dy red Chilli Whole – 2 no
  • Salt – to taste
  • Hing (asafoetida) – pinch

Basmathi Rice (washed, drained and cooked in 1 1/2 cups of water till every grain is seperate and completely cooked) – 1 cup

Lemon Juice – to taste

Procedure :

Pressure cook the soaked basmathi rice or use rice cooker. Meanwhile lets do the masala.

Dry roast all the ingredients under “Dry Roasting” separately or together till nice aroma starts coming from the spices, stirring continuously adding the ingredients one by one after every 30 secs. Set this side to cool down and then blend to a fine powder.

Heat up oil, ghee in a pan, add in mustard seeds, cumin seeds, urid dal, red chilli whole, hing, cashew nuts aand cook till the cashews change into golden. add in the masala (add the entire masala or use as much as you want depending in how spicy you like your food, and store the rest in a air tight container for later use)

Season with sufficient salt and mix up with the cooked rice, add lemon juice and mix carefully without breaking up the rice. Serve with papad or as is.

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