Punjabi Garlic & Rice Curry – Thom Chawal
| Servings | Prep Time |
| 4portion | 10minutes |
| Cook Time | Passive Time |
| 30minutes | 60minutes |
|
|
Ingredients
- 2tablespoons oil
- 1/4teaspoon asafoetida
- 1/2teaspoon cumin seeds
- 1/4teaspoon turmericpowder
- 3/4teaspoon red chillired powder
- 1tablespoon chopped gingerfinely
- 50cloves garlicpealed
- 1/2cup rice
- 1.25litres water
- 1cup curd
- 1/2 garam masala
- to taste salt
Instructions
- Soak rice in water for an hour.
- In a pressure cooker heat oil. Add asafoetida, then cumin seeds. When the cumin seeds are brown add ginger and saute.
- Add garlic and once it turns pink add turmeric and red chilly powder and stir.
- Add the rice after draining water and stir for three to four minutes.
- Add water and salt and pressure cook. After first whistle , lower the flame. Switch off the gas after 3-4 whistles.
- Wait for 15- 20 minutes and open the pressure cooker. Add whipped curd and mix.
- Garnish with fresh coriander and garam masala
Recipe Notes
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