Date:18/07/2009 URL: http://www.thehindu.com/thehindu/mp/2009/07/18/stories/2009071850920800.htm

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QUICK FIX

Murabian rice

CHEF SRIDHARAN

INGREDIENTS:

Bay leaf : Two gms

Cinnamon, cardamom cloves

and cumin seeds : Three gms each

Oil : 200 ml

Ghee : 50 ml

Basmati rice : 750 gms

Split green moong dal : 250 gms

Prawns : 200 gms

Onion : 300 gms

Tomato : 150 gms

Ginger and garlic : 100 gms

Coriander and turmeric

powder : Two tbsp each

Garam masala, jeera

and chilli powder : One tbsp

Curd : 50 ml

Mint and coriander

leaves : One pinch each

Salt : To taste

METHOD:

Boil the prawns with salt and half table spoon of turmeric powder and keep it aside.

Soak the basmati rice and split green moong dal for 30 minutes before beginning the preparation.

Pour oil in the cooking hundi, add cardamom, cinnamon, cloves and chopped onion. Cook till the onion turns golden brown in colour.

]Next add the chopped tomatoes, ginger and garlic paste along with all the powders – coriander, jeera, chilli and garam masala.

Chef Sridharan is working in Royal Court, Madurai. Prior to this, he was with Hotel Fortune Pandiyan for eight years and the U.S.Embassy in Kuwait for five years. He has also done a specialised food production craft course.

Add a pinch of chopped mint and coriander leaves and salt to taste. Cook for at least 15 minutes.

Now add the boiled prawns mixed well with rice and moong dal. Cover the cooking vessel with a tight lid and cook for another 20 minutes on low flame.

At the end, put ghee and mix well. Serve the item hot with yoghurt.