Tendli Masala Rice

Ingredients:

• Tendli - 1 cup (cut into thin slices)
• Basmati rice - 1 cup (soak in water for 20 mins)
• Ghee - 1 tbsp
• Oil - 2 tbsp
• Mustard seeds - 1 tsp
• Cumin seeds - 1 tsp
• Cardamom - 2
• Cinnamon - 1 small stick
• Cloves - 2
• Methi seeds - 1/4 tsp
• Green chilli - 2 (slit)
• Curry leaves - little
• Asafoetida - A pinch
• Red chilli powder - 1 tsp
• Grated coconut powder - 1/4 cup
• Salt - As required

For Masala powder:

As per the measurement mentioned above in the ingredients, take cloves, cinnamon, methi seeds, cumin seeds, shahjeera (1/4 tsp), grated coconut & 2 tbsp seasame seeds.

Fry all the ingredients & make a powder of it in a mixer.

Method:

Heat ghee & oil in a kadai. Put mustard seeds, cumin seeds, cardamom, cinnamon, slit green chilli, curry leaves, methi seeds & asafoetida. When it crackles, add tendli, rice & saute on a medium flame for 2 mins. Add all other masala powder & mix well. Then add 2 cups of hot water, transfer to the pressure cooker & wait for 3 whistles to come. After the pressure goes, open the cooker & garnish with coriander leaves.