Saunf Rice
by damyantiben
18 Feb 2012
This recipe has been viewed 17577 times
Plain saunf rice served with any dal, rajma or chole make a healthy and aromatic food.
Saunf Rice recipe - How to make Saunf Rice
Preparation Time: Cooking Time: Total Time:
Makes 4 to 6 servings
1 cup soaked long grained rice (basmati)
1/4 cup roasted fennel seeds (sauf) powder , tied in a muslin cloth
salt to taste
1 tbsp olive oil
1 tsp cumin seeds (jeera)
1 tsp coarsely crushed roasted fennel seeds (sauf) powder
2 tbsp chopped coriander (dhania)
roasted cashewnuts (kaju) for garnishing
Method
- Method
- Heat enough water in a deep pan, add the rice, fennel seeds tied in cloth and salt, mix well and cover and cook till the rice is cooked.
- Remove the fennel seeds potli and discard. Keep aside covered.
- Heat the oil in a pan and add the cumin seeds.
- When the seeds crackle, add the fennel seeds and cooked rice and mix well.
- Add the coriander and mix lightly.
- Serve immediately garnished with roasted cashewnuts.
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