Name: Lotus Seed Tingling Rice recipe by Abhinetri V at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: For the preparation of Mix – Mustard seeds – 1/4 teaspoon; Bengal gram – 1/2 teaspoon; Black gram – 1/2 teaspoon; Cumin seeds – 1/4 teaspoon; Curry leaves – 3/4 cup; Sliced tomato – 1/2 cup; Green chilly -2; Salt to taste; Oil – 2 tablespoon; Spices : Cloves – 3; Star Anise – 1/2 piece; Cardamom – 2; Caper / Marathi Mogga -1; Ingredients for Seasoning –Oil – 2 tablespoon; Garlic cloves – 3; Sliced onion – 3/4 cup; Bay leaf – 1; Black pepper – 8 to 10; Caraway seeds / Shahjeera-1/4 teaspoon; Other Main ingredients –Lotus seed/Phool Makhana (Roasted ) – 1 cup; Oil- 2 teaspoon; Ghee-1 teaspoon; Sliced onion -1/4 cup; Salt to taste; Cashew nut – 6 to 8; Raw rice – 1 glass; Water – 1.5 glasses; Turmeric powder – 2 to 3 pinches.

ABOUT Lotus Seed Tingling Rice RECIPE

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.

Ingredients Serving: 4

For the preparation of Mix – Mustard seeds – 1/4 teaspoon
Bengal gram – 1/2 teaspoon
Black gram – 1/2 teaspoon
Cumin seeds – 1/4 teaspoon
Curry leaves – 3/4 cup
Sliced tomato – 1/2 cup
Green chilly -2
Salt to taste
Oil – 2 tablespoon
Spices : Cloves – 3
Star Anise – 1/2 piece
Cardamom – 2
Caper / Marathi Mogga -1
Ingredients for Seasoning –Oil – 2 tablespoon
Garlic cloves – 3
Sliced onion – 3/4 cup
Bay leaf – 1
Black pepper – 8 to 10
Caraway seeds / Shahjeera-1/4 teaspoon
Other Main ingredients –Lotus seed/Phool Makhana (Roasted ) – 1 cup
Oil- 2 teaspoon
Ghee-1 teaspoon
Sliced onion -1/4 cup
Salt to taste
Cashew nut – 6 to 8
Raw rice – 1 glass
Water – 1.5 glasses
Turmeric powder – 2 to 3 pinches.

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 makhna/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.

Similar Recipes