Lotus Seed Tingling Rice

4.30 from 3 votes

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Lotus Seed Tingling rice is my brainchild recipe. It is a unique recipe unlike the routine rice varieties as I gave a new version of using phool makhana in a spicy vegetarian food which is often used in sweet preparations. This can be served as a traditional vegetarian recipe during festivals.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Served AsDinner, Lunch
CuisineIndian
Servings 4
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Ingredients
  

For the preparation of Mix

  • 1/4 teaspoon Mustard seeds
  • 1/2 teaspoon Bengal gram
  • 1/2 teaspoon Black gram
  • 1/4 teaspoon cumin seed
  • 3/4 cup Curry leaves
  • 1/2 cup Sliced tomato
  • 2 Green chilly
  • Salt to taste
  • 2 tablespoon Oil

Spices

  • 3 Cloves
  • 1/2 piece Star Anise
  • 2 Cardamom
  • 1 Caper Marathi Mogga

Ingredients for Seasoning

  • 2 tablespoon Oil
  • 3 Garlic cloves
  • 3/4 cup onion sliced
  • 1 Bay leaf
  • 8 Black pepper
  • 1/4 teaspoon Caraway seeds (Shahjeera)

Other Main ingredients

  • 1 cup Lotus seed Phool Makhana (Roasted)
  • 2 teaspoon Oil
  • 1 teaspoon Ghee
  • 1/4 cup onion sliced
  • Salt to taste
  • 6 Cashew nut
  • 1 glass Raw rice
  • 1.5 glasses Water
  • 2 pinches Turmeric Powder
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Instructions
 

  • Heat oil in a pan over a medium flame. Add the spices and the ingredients mentioned in the preparation of mix. Saute until the raw smell goes off and the sliced tomatoes,curry leaves turn tender.
  • Add salt and cook for 2 more minutes.
  • Turn off the flame. Transfer it into a dry mixie jar to prepare a paste.
  • Heat another pan over a medium flame. Pour oil into it.
  • Add the ingredients mentioned in the " seasoning." Once the sliced onions turn translucent add one glass of the prepared paste.
  • To this, pour 1.5 glasses of water, add 1 glass of washed rice , turmeric powder and salt. Pressure cook for 3 whistles.
  • Heat ghee in a pan. Add chopped cashew, sliced onions. When the onions turn golden in color add the roasted phool makhana/lotus seed and sprinkle salt over it. Mix well.
  • Turn off the flame and transfer the above lotus seed mixture to the pressure cooked spicy rice.
  • Serve hot.
    Lotus Seed Tingling Rice - Plattershare - Recipes, food stories and food lovers

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Please appreciate the author by voting!

4.30 from 3 votes

Recipe Nutrition

Calories: 500 kcal | Carbohydrates: 71 g | Protein: 10 g | Fat: 20 g | Saturated Fat: 2 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 11 g | Trans Fat: 1 g | Cholesterol: 3 mg | Sodium: 91 mg | Potassium: 368 mg | Fiber: 7 g | Sugar: 3 g | Vitamin A: 3531 IU | Vitamin C: 1784 mg | Calcium: 436 mg | Iron: 2 mg
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