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“From today's City Times newspaper. This is a Sri Lankan speciality that goes well with Cashew and Greenpeas curry(posted separately).”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the ghee and oil in a pot.
  2. Add in the onions, fenugreek leaves, chicken/vegetable/beef boullion cube, curry leaves and cardamoms.
  3. Fry for a few minutes till the onions are lightly golden brown, the fenugreek leaves are softened and the tantalising aroma of the cardamoms' fills the air in your kitchen.
  4. Add the drained rice and mint leaves.
  5. Mix well; careful not to break any rice grain.
  6. Cook till the rice gets cooked.
  7. Garnish with fried onions and the sliced tomato.
  8. Cover with aluminium foil and keep covered for 10 minutes.
  9. Serve hot!
  10. For Vegetarian use the vegetable bouillon cubes.

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