Miriyala Annam

Cuisines

Best for

Recipe

Ingredients

1 cup	basmati rice
2 tablespoons	ghee
1 teaspoon	black peppercorns
1 teaspoon	cumin seeds
1 teaspoon	mustard seeds
1 tablespoon	chana dal
1 tablespoon	urad dal
1	medium onion, finely chopped
2	green chilies, slit
1	sprig curry leaves
1/4 teaspoon	turmeric powder
—	salt to taste
2 cups	water
2 tablespoons	fresh coriander leaves, chopped

Instructions

1. 1 Wash and soak the basmati rice in water for 20 minutes, then drain.
2. 2 Heat ghee in a heavy-bottomed pot over medium heat.
3. 3 Add black peppercorns, cumin seeds, and mustard seeds. Sauté until they start to splutter.
4. 4 Add chana dal and urad dal, and fry until they turn golden brown.
5. 5 Add the chopped onion, green chilies, and curry leaves. Sauté until the onions turn translucent.
6. 6 Stir in the turmeric powder and mix well.
7. 7 Add the soaked and drained basmati rice to the pot. Gently stir to coat the rice with the spices.
8. 8 Pour in 2 cups of water and add salt to taste.
9. 9 Bring the mixture to a boil, then reduce the heat to low, cover the pot with a lid, and let it simmer until the rice is cooked and the water is absorbed, about 15-20 minutes.
10. 10 Once cooked, turn off the heat and let it rest for 5 minutes.
11. 11 Fluff the rice gently with a fork and garnish with chopped coriander leaves before serving.