बिना प्याज़ लसन वाले कड़ी चावल😍

Ingredients

• 2 cups Basmati Rice (rinsed until water runs clear)
• 4 cups Water (for cooking rice)
• 1 tsp Salt (for rice water)
• 1 tbsp Ghee or Oil (to flavor rice (optional))
• 2 cups Plain Yogurt (room temperature, whisked smooth)
• 4 tbsp Gram Flour (Besan) (sifted)
• 1/2 tsp Turmeric Powder
• 1 tsp Red Chili Powder
• 1 tsp Mustard Seeds
• 1/2 tsp Cumin Seeds
• 1/4 tsp Fenugreek Seeds
• 10 pieces Curry Leaves (fresh)
• 1 inch Ginger (finely grated)
• 2 pieces Green Chilies (slit lengthwise)
• 1 tsp Salt (for kadhi)
• 2 tbsp Oil (for tempering)
• 2 cups Spinach Leaves (washed, coarsely chopped)
• 1 cup Gram Flour (Besan) (for pakora batter)
• 2 tbsp Rice Flour (adds crispness)
• 1/2 tsp Cumin Powder
• 1/2 tsp Red Chili Powder
• 1/2 tsp Salt (for pakoras)
• 3/4 cup Water (to make batter)
• 2 cups Oil for Deep Frying (neutral oil, heated to 180°C)
• 4 pieces Green Chilies (roughly chopped for chutney)
• 3 cloves Garlic (peeled)
• 2 tbsp Lemon Juice (freshly squeezed)
• 1 tsp Sugar
• 1/2 tsp Salt
• 1 medium Cucumber (sliced into half‑rounds)

Instructions

1. Prepare Basmati Rice

   Rinse the basmati rice under cold water until the water runs clear. Drain and add to a rice cooker or pot with 4 cups water, 1 tsp salt, and 1 tbsp ghee. Cook until fluffy.

   Time: PT15M

2. Make Kadhi Base

   In a mixing bowl whisk together 2 cups yogurt, 4 tbsp gram flour, 1/2 tsp turmeric, 1 tsp red chili powder, and 4 cups water until smooth. No lumps.

   Time: PT5M

3. Temper Kadhi

   Heat 2 tbsp oil in a saucepan over medium heat. Add 1 tsp mustard seeds, 1/2 tsp cumin seeds, 1/4 tsp fenugreek seeds, and curry leaves. When they sputter, add grated ginger and slit green chilies; sauté 30 seconds.

   Time: PT3M

   Temperature: Medium

4. Cook Kadhi

   Pour the yogurt‑gram‑flour mixture into the saucepan, stirring continuously. Bring to a gentle boil, then reduce to a simmer and cook for 20 minutes, stirring occasionally to prevent sticking.

   Time: PT20M

   Temperature: Low simmer

5. Prepare Spinach Pakora Batter

   In a bowl combine 1 cup gram flour, 2 tbsp rice flour, 1/2 tsp cumin powder, 1/2 tsp red chili powder, 1/2 tsp salt, and 3/4 cup water. Whisk to a thick but pourable batter. Fold in the chopped spinach.

   Time: PT5M

6. Heat Oil for Frying

   Pour 2 cups neutral oil into a deep frying pan and heat to 180°C (350°F). Test with a tiny drop of batter – it should sizzle and rise to the surface quickly.

   Time: PT5M

   Temperature: 180°C

7. Fry Spinach Pakoras

   Drop spoonfuls of batter into the hot oil, frying a few at a time. Fry until golden brown, about 2‑3 minutes per batch. Remove with a slotted spoon and drain on paper towels.

   Time: PT10M

   Temperature: 180°C

8. Prepare Mirchi Chutney

   In a blender combine 4 green chilies, 3 garlic cloves, 2 tbsp lemon juice, 1 tsp sugar, 1/2 tsp salt, and a splash of water. Blend to a smooth, slightly thick paste.

   Time: PT3M

9. Plate and Serve

   Place a mound of hot basmati rice on each plate, ladle generous kadhi over the rice, arrange 4‑5 spinach pakoras on the side, add cucumber slices, and drizzle mirchi chutney as desired.

   Time: PT4M

Nutrition Facts

Calories

420

Protein

12 g

Carbohydrates

65 g

Fat

12 g

Fiber

5 g