Easy Betel Leaves Rice with Leftover Rice
3 Comments
Easy Betel Leaves Rice with Leftover Rice - This Rice is a strong, spicy Rice that has the savoury fragrance of the Betel leaves. This Rice is perfect for lunch boxes and tastes good even if made with leftover Rice.
South Indian recipes are all rather exclusive. This Betel leaves Rice is one such item. I had posted Betel leaves Rasam long back and wanted to post some recipes with them again. I have thought much and tried many options but nothing really worked. Then I thought about the fragrance and flavor of the leaves and discussed with my team about how to retain its taste and fragrance and then made Rice with this combination. And everyone liked it.
Print this Recipe
Tips
Betel leaves:
-
For this measure of Rice, take 6-7 leaves if small and 5 if you are taking big leaves. More than that makes the Rice too strong.
-
Betel leaves need to be fried for just 3 minutes. If you fry it for longer the leaves lose their flavor.
Garlic:
I have added Garlic to the Powder. Those who do not like Garlic can add roasted Raw Coconut and add it to the Black Gram powder.
Small changes:
If you like, add one Tomato after the Onions are cooked and add to Rice for additional taste.
Easy Betel Leaves Rice with Leftover Rice - Recipe Video
Easy Betel Leaves Rice with Leftover Rice
Prep Time 20 mins- Cook Time 10 mins
- Total Time 30 mins
Servings 4
Ingredients
- 5 chopped Betel leaves
- 1 cup Onions
- 4 tbsp Oil
- Salt – to taste
- 1/2 tsp Turmeric
- 1 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1.5 cup Rice cooked in a fluffy manner
-
For the powder
- 2 tbsp Black Gram
- 5 Red Chillies
- 10 Garlic
- 2 tbsp Sesame Seeds
Instructions
-
Add Black Gram and Garlic, roast until they give out an aroma.
-
While the gram is changing colour, add Red Chillies and fry. Then add Sesame Seeds and once they start spluttering, remove and grind to a fine powder. (Those who do not like Garlic, check tips).
-
Heat Oil, add Mustard Seeds and Cumin Seeds and let them splutter.
-
Add chopped Onions, Salt and Turmeric and cook until Onions become soft.
-
Then add the chopped Betel leaves and fry for 3 minutes.
-
Then add the fluffy Rice and the Black Gram Powder, toss on a high flame for 3-4 minutes and remove from the fire.
Leave a comment ×
3 comments