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| Prep Time | 45 minutes |
| Servings |
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Ingredients
- Plain or basmati rice - 2 cups
- Shredded Cabbage - 2 cups
- Green chilles & garlic paste - 1 tbsp
- Cocounut grated - 1 cup
- Green capsicum(optional) - 1 fine
- Onion(sliced) - 1 cup
- Turmeric powder - 1/2 tsp
- Jeera(Cumin seeds) - 1/2 tsp
- Hing powder(a pinch) -
- Curry leaves - 8-10 leaves
- Coriander leaves - 2 tbsp
- Cloves - 4-5 nos
- Cinnamom stick - 1 no
- Salt(As reqd) -
- Oil(As reqd) -
Ingredients
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Instructions
- Boil the rice with double the amount of water.
- Add cloves and cinnamom and boil for 10 minutes.
- Remove the excess water and let it cook on slow flame for another 5 minutes or untill rice nicely cooked.
- Spread the rice in a plate and allow it to cool.
- Heat the oil in a kadai.
- Add jeera, hing, curry leaves and sliced onions and saute for 2 minutes.
- Add the turmeric powder,salt and keep it covered for 5 minutes. 9)Add the rice and coconut and mix really well.
- :- Garnish with coriander leaves and coconut while serving.
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