Jain World
Sub-Categories of RICE PLATES
Bisi Belle Rice
Chinese Fried Rice
Hydrabadi Biryani
  Kadai Pulav
  Mexican Pulav
  Nargis Pulav With Navabi Curry
  Navani Curry
  Safferon Sweet Rice
  Tomato Sabji Pulav
  Tri-Color Rice



2-cup basmati rice          4 whole red chilies

1-tsp. Mustard seeds      � cup roasted peanuts

8-10 curry leaves             3 tbsp. oil

a pinch of asafetida          6 tbsp. tamarind pulp

brown sugar                     4 tbsp. urad dal

2-tbsp. sesame seeds (til)      � tsp. turmeric powder



Wash and soak rice for � hour. Drain the water and cook with fresh water.

Heat oil in a pot. Add mustard seeds and dried chilies. Saut� grams dal and urad dal until they are brown. Add turmeric powder, asafetida, curry leaves, and roasted peanuts. Stir, fry for 1/2 a minute. Add tamarind pulp, brown sugar and salt to the mixture. Cook for sometime. Roast and grind sesame seeds and 2 red chilies. Mix in the tamarind pulp. Mix this tamarind pulp with rice and serve.

Note: tamarind pulp can be kept for a week and can be mixed with rice as and when required.