• 17 Aug - 23 Aug, 2019
  • Mag The Weekly
  • Cookery


· 1 cup rice

· 1 cup dried beans, both red and white

· 3 tablespoon butter

· Chilli powder to taste

· 1 teaspoon turmeric

· 1 piece ginger, minced

· 2 large tomatoes, peeled and pureed

· 1 cup beaten curd and cream

· 2 handfuls coriander and mint leaves

· 4 tablespoons ghee

· 2 cloves

· 2 large cardamoms

· 1 piece cinnamon stick

· Salt to taste

· Few drops of Orange or red food colouring

· 25g each of fried raisins, cashews, almonds

· Few fresh rose petals

· Few drops of rose essence

· Silver or gold foil


Soak the beans and gram in water overnight. Next morning, cover with plenty of water and boil till soft. Remove from fire and strain the water (into a separate vessel). Boil the green peas separately. Melt the butter and add the chilli powder, turmeric, and then the ginger and tomatoes. Cook till the tomatoes turn thick; then mix in the curd, cream, coriander, mint, gram, beans and peas and cook till very thick. Remove from fire and keep warm. Heat the ghee and fry the cloves, cardamoms and cinnamon. Add the rice and fry for five minutes. Now pour in the water in which the beans were boiled, along with the heat and cook till the rice is tender and dry. Then mix in raisins, nuts, rose petals and essence and remove from heat. Arrange the rice in a thick ring on a flat serving dish and cover with foil. Heap bean and pea mixture in the center of the ring and serve immediately.