Lotus Seed Tingling Rice

Lotus Seed Tingling Rice - Plattershare - Recipes, food stories and food lovers
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.
5 from 1 vote
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Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Served As: Dinner, Lunch
Recipe Cuisine Type: Indian
Calories 500 kcal
Servings 4

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 Chillies
  • Salt to taste
  • 2 tbsp Oil

Spices

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

Ingredients for Seasoning

  • 2 tbsp 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 Desi Ghee
  • 1/4 cup onion sliced
  • Salt to taste
  • 6 cashews
  • 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

Recipe Video

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5 from 1 vote

Recipe Nutrition

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

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