Preparation:
■ Measure ½ kg Basmati Rice
■ Boil 2 times water to the quantity of Rice & add Basmati Rice. Cover with lid & cook on medium flame till the water is completely absorbed.
■ Heat Clarified Butter in a large saucepan, add Asafetida, Yellow Split Chickpea, Fenugreek Seeds & cook until light brown.
■ Add Mustard Seeds and allow them to crackle.
■ Add Curry Leaves, Saffron & Turmeric and cook further for a minute.
■ Add Cooked Basmati Rice, Salt to taste and Lemon Juice.
■ Garnish with Peanuts & Serve Hot.
Ingredients:
■ ½ Kg Basmati Rice
■ 2 Tablespoon Clarified Butter
■ ¼ Cup Onion Sliced
■ 1 Table Spoon Yellow Split Chickpea
■ 1 Teaspoon Fenugreek
seeds
■ 1 Teaspoon Mustard Seeds
■ 8 – 10 Curry Leaves
■ ½ Teaspoon Saffron Powder
■ ½ Teaspoon Turmeric Powder
■ 3 Tablespoons Lemon Juice
■ 8 – 10 Peanuts
■ A pinch of Asafoetida Salt to taste