Pakoda Spicy Pulao

By Lakshmi-Srinivasan
Ingredients :

Rice - 2 cups
Mint leaves - 1 small bunch
Tomato - 1
Cumin seeds - 1 tsp
Cloves - 4
Cardamoms - 3
Cinnamon - 1 inch stick
Black pepper - 5
Coriander leaves - 1 small bunch
Oil - 1 tbsp
Salt to taste

For Pakodas :

Bengal gram - 1/2 cup
Onions - 2
Aniseed - 2 tsp
Coriander leaves - little
Salt to taste
Oil for deep - frying

Method:

1. Cut onions and green chillies finely
2. Soak bengal gram in water for 2 hours,. grind into a coarse paste.
3. Mix onions, green chillies, aniseeds, coriander leaves and salt, mix well and make small balls.
4. Heat oil in kadai and drop the balls and deep fry till colour.
5. Wash the rice and soak in water for 20 minutes.
6. Heat oil in a pressure pan, season with cumin seeds, cloves, cinnamon stick, black pepper, cardamoms, slightly fry the spices and add mint leaves, stir.
7. Add soaked rice turn off the heat and keep frying. Then add 4 cups of water.
8. Stir well, add salt and bring to boil. Cook on a low flame till the rice is cooked.
9. Spread a layer of the prepared rice in a dish plate. Then arrange the pakodas over the pulavs.
10. Garnish with coriander leaves and sliced tomatoes. Serve hot with raitha.