Ingredients
Basumati rice-250 gm
Capsicum-2 pcs
Desi ghee-50 gms
Cinnamon-2 pcs
Black pepper-1 to 2 teaspoonful
Kabuli pea-100 gm
Onion-2 big pcs
Tomato-2 pcs
Clove-2 pcs
Salt-according to taste
Method Soak the kabuli pea from the previous night.
Cut the capsicum and onion into small pieces.
Fry desi ghee, onion and capsicum in a frying pan.
After it is half fried, add and fry the kabuli pea a little.
Add water and salt according to the amount of rice.
Add small pieces of cut tomato.
Close the pit.
Stir with clove and black pepper after it is fried.
Eat it after adding desi ghee.
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Ingredients
Arua rice-200 gm
Onion-2 big pcs
Cardamom-2 pcs
Lemon juice-2 big pcs
Badam seeds-5 gms
Cow ghee-50 gms
Sugar-2 teaspoonful
Bay leaf-2 pcs
Khismis-20 gms
Small cardamom-2 pcs
Cinnamon-2 pcs
Method
Fry the badam and wipe out the cover from it properly
giving it a white shape.
Put the ghee in the frying pan and add onion and bay leaf to it.
Add cinnamon to it.
It is better to dry the rice after washing.
Add double amount of water after the rice is fried. Add salt to
it.
Add 2 spoons of sugar and lemon juice to it, stir it properly.
Fry the khismis and add it with badam seeds.
Then add it with hot spices.
Chinabadam pallau is ready
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