Betel Leaves and Garlic Rice

 Betel Leaves and Garlic Rice

Basic Information:
Preparation Time: 30 minutes
Cooking Time: 15 minutes + 20 minutes to cook rice
Serves: 2 persons
ngredients:

For Masala:

Black sesame seeds - 1 teaspoon
Black pepper seeds - 1 teaspoon
Dry ginger / Sukku - 1/2 teaspoon
Dried Red chillies - 3
Dry Turmeric / Turmeric stick / Virali manjal - 1 inch length piece

For Rice:

Seeraga samba Rice / Basmati rice - 1 cup
Water - 2 cups +1 tablespoon
Gingelly oil - 2 tablespoons
Fennel seeds - 1/2 teaspoon
Cinnamon sticks - 1 inch length piece
Curry leaves - 1 string
Betel leaves - 4 nos, finely chopped and stalk removed
Garlic cloves - 6 big cloves
Salt - to taste

Method:

For Masala:

1) Dry roast all the ingredients given under "For Masala". Allow it to cool to room temperature.

2) Make a powder of it once it is cooled down. Keep it aside.

For Rice:

1) Wash the rice well 2 or 3 times using water. Soak it for 30 minutes.

2) Drain the water and cook it with 2 cups of water. Once done, fluff it using fork and transfer to a wide plate and allow it to cool.

3) Heat oil in a pan. Add fennel seeds and cinnamon stick when it is hot. Let it slightly brown in colour.

4) Add curry leaves followed by garlic. Cook the garlic till it becomes soft.

5) Add cooked and cooled rice and reduce the flame to low. Add chopped betel leaves.
 
6) Add ground masala that we prepared already. Add salt.

7) Gently mix and sprinkle one tablespoon of water. Cover it using a lid and cook  it for 5 minutes. Make sure not to burn it.
 
8) Open the lid and mix well. Turn the flame off.