January 13, 2014


Rice - 500 gm
Red lentils - 1 cup
Fresh dates - 250 gm
Dried Apricot - 125 gm
Almonds - 1/2 cup (blanched)
Raisins - 1/2 cup
Onion - 1 (Chopped)
Warm water - 250 ml
Salt to taste
Cloves - 4
Cinnamon - 1" stick
Bay leaf - 1
Cardamom - 2
Butter - 250 gm


  • Tie cardamom, cloves, cinnamon, bay leaf in muslin cloth and drop in rice bowl. Boil rice in salted water (excess) until almost cooked. Drain the excess water and remove the muslin cloth.
  • Cover lentils with water and cook for 20 minutes until soft. Lastly add little salt.
  • Chop dates, apricots and almonds.
  • Dissolve half the butter in warm water over heat.
  • Saute onion in remaining butter until soft, add dates,apricots, almonds and raisins.
  • Pour 1/2 butter water in thick bottom vessel then add , in layers, 1/3 of the rice, 1/2 of fruit mixture, 1/2 of the lentils, repeat the same layers then top up with remaining rice and pour over the remaining butter water.
  • Close the lid and cook in low flame for 30-40 minutes.

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