Bangalore Rice By Chef Zakir.

• Chef Zakir.
• Show:Dawat.
• Bangalore Rice .
• Ingredients
  Rice 300 gm
  Oil ¼ cup
  Dry red chilies 3 – 4
  Coriander seeds (crushed) 1 tbsp
  Desiccated coconut 2 tbsp
  Gram lentils (soaked) 50 gm
  White lentils (soaked) 50 gm
  Pigeon peas (soaked) 50 gm
  Brinjal 1
  Peas boiled 1 cup
  Turmeric 1 tsp
  Butter 2 tbsp
  Curry leaves few
  Salt to taste
  Tamarind paste 2 tbsp
• Method
  • Heat 2 tbsp oil in a pan, add 3 – 4 dry red chilies cut into halves, 1 tbsp crushed coriander seeds, 2 tbsp desiccated coconut, 50 gm soaked gram lentils and 50 gm soaked white lentil. Fry very well.
  • Now grind this mixture finely and keep aside.
  • In a pan put together 50 gm soaked pigeon peas, 1 ½ glass of water and 1 – 2 tbsp oil. Cover and cook for 15 – 20 minutes.
  • Then add 300 gm soaked rice, 1 brinjal cut into cubes, 1 cup boiled peas, 1 tsp turmeric, salt to taste, few curry leaves, 2 tbsp tamarind paste, 2 tbsp butter and ground lentils mixture.
  • Mix well, cover and cook on low flame till rice comes on top.
  • Again mix it very gently, cover and simmer on very low flame for 6 – 8 minutes.
  • Now dish it out, serve hot.