Ingredients
250 gms Basmati Rice
1 SAPORALIA PICKLED BORRETANE ONIONS IN BALSAMIC VINEGAR , finely sliced lengthwise
Fresh Curry Leaves
LIMMI LEMON JUICE- 2 TBSP
Turmeric Powder - ½ tbsp
SAPORALIA Red HOT CHILLI PEPPER
Mustard Seeds - 1 tsp
Asafoetida - ¼ tsp
Peanuts - 2 tbsp
Salt - to taste
SAPORALIA TRUFFLE Oil - 4 TBSP
Cooking Method
Boil the basmati rice and allow it to cool.
This is important for the grains to stay separate. Leftover boiled rice also works great.
Heat SAPORALIA TRUFFLE OIL in a pan and then add mustard seeds. When they splutter for 20-30 seconds add SAPORALIA RED HOT CHILLI PEPPER and peanuts.
Once the peanuts are lightly roasted then add asafoetida, turmeric powder and curry leaves.
Sauté for 10-15 seconds and then add SAPORALIA BORRETANE ONIONS. Sauté for a couple of minutes until the onions turn soft.
Now add rice to this tempering, sprinkle salt on top and squeeze LIMMI LEMON JUICE.
Mix well and slowly to avoid breaking the grains.
Cover and cook on low heat for 4-5 minutes for all flavours to blend with the rice. Serve hot with yogurt, pickle and SAPORALIA TRUFFLE PASTE.
