Follow these steps for perfect results
Sugar
Ghee
for cooking
Cumin seeds
Green peas
Cinnamon Stick
Salt
to taste
Cardamom
Pods/Seeds
Bay leaf
Red matta rice
soaked
Soak Matta rice in water for 30 minutes.
Pressure cook the soaked Matta rice with 4 cups of water for about 6 whistles until just cooked.
Heat ghee in a kadai.
Add cardamom pods, cinnamon sticks, bay leaf, and cumin seeds to the ghee.
Allow the spices to splutter.
Add green peas and fry for 10 seconds.
Add the cooked rice and stir well.
Sprinkle salt and sugar according to your taste.
Mix everything well and let it cook for 2 more minutes.
Switch off the heat and serve.
Expert advice for the best results
For a richer flavor, use homemade ghee.
Adjust the amount of spices according to your preference.
Garnish with fresh cilantro or mint before serving.
Everything you need to know before you start
15 minutes
Can be made a day ahead and reheated.
Serve in a bowl, garnished with cilantro.
Serve hot with a side of raita or yogurt.
Pairs well with Indian curries.
Complements the spices.
Discover the story behind this recipe
A staple dish in South Indian cuisine, often served during festivals and special occasions.
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