Bangalore special - Khuska Khurma

For Khuska:

Clean wash and soak rice for 30 minutes.

In a heavy bottom vessel heat few teaspoons of oil. Add cinnamon, clove green chillies and cardamom. Fry for few seconds till aromatic. Add finely sliced onion. Fry till very light golden brown colour. Add grated carrot and finely chopped mint leaves. Fry for a minute. Add 1.5cups water. Add salt. Heat till water boils. In the meantime using a strainer drain all the water from rice.

When water comes to rolling boil, add rice. Add lemon juice. Cover with lid and cook on high for 5 minutes. Reduce flame and continue to cook rice on low flame for 20minutes.

For Khurma:

Prep work: 1. Make coarse to fine paste of onion and coriander leaves. Set aside. 2. Heat water in a vessel. When it comes to boil add tomatoes and leave it for a minute. When it cools down remove the skin of tomatoes. Cut to cubes and make a fine puree using mixer grinder. Strain this puree. Set aside.

Method: In a large pressure cooker heat few tspns of oil. Add cinnamon, cardamom, clove and onion coriander paste. Fry on medium flame till raw smell reduces and gets aromatic. Keep stirring to avoid burning. Add ginger garlic paste. Saúte for a minute. Add meat and fry well on medium flame till it gives fragnant roasted smell. This is the main step in this dish.

Add tomato puree. Fry for few minutes till oil floats on top. Add chilly powder, salt and lemon juice. Add 2 glass water and pressure cook till meat gets tender. Once pressure is naturally released add potato wedges. Cook for 20 minutes with lid covered partially. Add coconut milk and continue cooking further for 10 minutes.

Serve hot.