Smita Dugar from Hyderabad is well versed with cuisines from around the world. She enjoys traveling and experiments with the various cuisines that she comes across.
Smita Dugar's Recipe: Lentil Rice with Anari Yogurt
Ingredients:
• 250 g Rajma (soaked overnight, boiled & mashed)
• 200 g Basmati Rice
• 1 Onion diced
• 1 Onion sliced
• 100 g Mixed Vegetables
• 1 Tomato slices
• 3 tsp Lemon juice
• 3 tsp Mint leaves
• 2 tsp Coriander leaves
• 2 tsp Chilli julienned
• 1/2 tsp Ginger juliennes
• 1 tsp Ginger slices
• 1/2 tsp Green Chilli sliced fine
• 1 tsp Cornflour
• 1 tsp Raisins
• 10 Cashewnuts
• 1/2 cup Oil for frying
• 2 tbsp Ghee
• 1/2 tsp Haldi
• 1/2 tsp Salt
• 2 nos Green Elaichi
• 1"piece Cinnamon
• 2 Cloves
• 2 Peppercorns
Ingredients for Raita:
• 200 g Pomegranate seeds
• 200 ml Curd (yoghurt)
• 1 tsp Salt
• 1 tsp Sugar
• 2 tsp Coriander chopped fine
• 2 tsp Mint chopped fine
• 1 tsp Panch phoron
• 1/2 tsp Heeng
• 1 tsp Amchur powder
• 1 tsp Mustard powder
• 1/2 tsp haldi
• 1/2 tsp salt
• 10 Green Chillies Slit & Deseeded
• 1 tsp Oil
Method
Dry roast all whole spices and grind to a powder. Soak rice in water. Boil rice with diced mixed vegetables. Mix rajma, coriander, mint, lemon juice, thinly sliced ginger and chillies, salt and cornflour.
Shallow-fry in oil. Keep aside. Fry cashew and raisins in oil and keep aside. Fry onions till golden brown, remove and keep aside. Heat ghee, add cumin till it splutters, and add onions and sauté till soft. Add tomatoes, ginger, chillies, mint, coriander, turmeric, ground powder, lemon juice and boiled rice. Pan-fry till mixed and well heated. Add koftas and sauté.
For Raita: Whip curds, salt, sugar, coriander, mint and chillies. Add pomegranate seeds and mix. Mix salt, haldi, amchur, mustard powder and stuff into the chillies. Heat oil, splutter panchphoran and sauté the chilli.
To serve. Arrange biryani in a platter, with a bowl of raita and mirch on the side.
• 250 g Rajma (soaked overnight, boiled & mashed)
• 200 g Basmati Rice
• 1 Onion diced
• 1 Onion sliced
• 100 g Mixed Vegetables
• 1 Tomato slices
• 3 tsp Lemon juice
• 3 tsp Mint leaves
• 2 tsp Coriander leaves
• 2 tsp Chilli julienned
• 1/2 tsp Ginger juliennes
• 1 tsp Ginger slices
• 1/2 tsp Green Chilli sliced fine
• 1 tsp Cornflour
• 1 tsp Raisins
• 10 Cashewnuts
• 1/2 cup Oil for frying
• 2 tbsp Ghee
• 1/2 tsp Haldi
• 1/2 tsp Salt
• 2 nos Green Elaichi
• 1"piece Cinnamon
• 2 Cloves
• 2 Peppercorns
Ingredients for Raita:
• 200 g Pomegranate seeds
• 200 ml Curd (yoghurt)
• 1 tsp Salt
• 1 tsp Sugar
• 2 tsp Coriander chopped fine
• 2 tsp Mint chopped fine
• 1 tsp Panch phoron
• 1/2 tsp Heeng
• 1 tsp Amchur powder
• 1 tsp Mustard powder
• 1/2 tsp haldi
• 1/2 tsp salt
• 10 Green Chillies Slit & Deseeded
• 1 tsp Oil
Method
Dry roast all whole spices and grind to a powder. Soak rice in water. Boil rice with diced mixed vegetables. Mix rajma, coriander, mint, lemon juice, thinly sliced ginger and chillies, salt and cornflour.
Shallow-fry in oil. Keep aside. Fry cashew and raisins in oil and keep aside. Fry onions till golden brown, remove and keep aside. Heat ghee, add cumin till it splutters, and add onions and sauté till soft. Add tomatoes, ginger, chillies, mint, coriander, turmeric, ground powder, lemon juice and boiled rice. Pan-fry till mixed and well heated. Add koftas and sauté.
For Raita: Whip curds, salt, sugar, coriander, mint and chillies. Add pomegranate seeds and mix. Mix salt, haldi, amchur, mustard powder and stuff into the chillies. Heat oil, splutter panchphoran and sauté the chilli.
To serve. Arrange biryani in a platter, with a bowl of raita and mirch on the side.
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