Tondli Bhaat

Ingredients list for Tondli Bhaat

• 100 grams Tindli
• Basmati Rice
• 1 1/2 cups Basmati rice soaked
• 2 Bay leaves
• 1 teaspoon Coriander seeds
• 1 teaspoon Cumin seeds
• 5 Green cardamoms
• 1/4 teaspoon Dagad phool
• 2 tablespoons Fresh coriander leaves chopped
• 2 Green chillies
• 1 inch piece Ginger
• 1 tablespoon Oil
• 1/2 teaspoon Caraway seeds (shahi jeera)
• 1/2 teaspoon Turmeric powder
• a pinch Asafoetida
• to taste Salt
• 1 teaspoon Jaggery (gur) grated
• To Serve
• 1 tablespoon Scraped coconut
• 1 tablespoon Fresh coriander leaves chopped
• 1 tablespoon Ghee

Method

1. Dry roast bay leaves, coriander seeds, cumin seeds, green cardamoms and dagad phool lightly in a non-stick pan. Cool and grind into a powder.
2. Grind coriander, green chillies and ginger into a coarse paste. Place water to boil in a deep non-stick pan.
3. Heat oil in another non-stick pan, add caraway seeds, turmeric powder and asafoetida and mix. Add rice and mix. Add the spice powder, ground paste and mix lightly.
4. Add salt, 3 ¼ cups of boiling water, jaggery and mix lightly. When most of the water gets absorbed, add tondli, cover and cook on medium heat till rice is done.
5. Garnish with coconut and coriander leaves, drizzle ghee on top and serve hot.