A slightly bland, very simple fried rice that goes well with any side dish from appalam to spicy gravies. Normally the menu item in most buffet counters in restaurants. My version is slightly localised(Chettinadu/typical tamil nadu style)
|1 cup||Long grained rice.|
|1 T||Fennel seeds.|
|6 clove||Garlic. (chopped finely)|
|2 stks||Curry leaves.|
|4 nos||Small red chillies.|
|4 stks||Corriander leaves.|
|1 tsp||Salt (as per taste)|
|1 no||Onion medium size (chopped finely)|
|10 nos||Cashews for garnish (split into two)|
|1 T||Ghee ( for toasting cashews)|
|2 stks||Corriander leaves(chopped finely for garnish)|
- Wash and soak the long grained rice in water for ten minutes.
- Chop the onion very finely. Collect and Organise all the other ingredients while the rice is still soaking.
- Drain the rice completely.
- Heat ghee in a kadai.Splutter fennel seeds. Add red chillies,chopped garlic. saute for aminute.
- Add the onion, along with curry leaves and saute till the curry leaves turn crisp.
- Now add the finely chopped corriander leaves from table 1.
- Saute till onion turns translucent.
- Add the drained rice to this, and fry till the grains look fried, slightly puffed and browned.(pale brown)
- Add salt. rock salt preferred.
- Boil 2 cups of water separately in a pressure cooker or electric rice cooker.
- When the rice is fried, and when it releases good aroma, transfer the contents to the boiling water in the cooker.
- Pressure cook for 2 whistles.
- Allow standing time for 10 min.
- Heat ghee in a pan. Toast split cashews to medium crisp.
- When the Fried rice is done, drizzle the ghee along with cashews and garnish with chopped cilantro.
The rice can also be cooked with 1 cup of water and 1 cup of coconut milk/plain raw milk.
But since the rice is as it is bland, i have avoided the use of coconut milk/milk.
If u prefer the sweet and spice taste, then u may substitute with milk/coconut milk.