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Miriyala Annam

3 cups of cooked white rice (each grain should be separate)
1 1/2 tbsp ghee (clarified butter)
1 tsp cumin seeds
3/4 tsp mustard seeds
1 1/2 tbsp black pepper corns
1 1/2 tbsp seasame seeds
10-12 curry leaves (fresh leaves only)
salt to taste

Dry roast the black pepper corns, sesame seeds and curry leaves in a pan for a few minutes on medium heat tossing
them around till the flavors come out and you find a nice aroma emanates the kitchen. Once the seasame seeds change color
you can turn off the heat and make a coarse powder.Heat ghee in a pan and add the mustard seeds and let them pop.
Add the cumin seeds and let them brown. Add the cooked rice and combine it with the tempering.
Now add the ground spice pwd and salt and combine the rice with it such that the spices coat the rice well.
The full flavor of the pepper is obtained on freshly ground pepper corns which enhances the taste of the rice giving it a sharper,
more lively flavor than the pre-ground pepper powder and also by adding it towards the end of the cooking process which further enhances its taste.
Serve hot with any gravy curry or plain rasam, appadam (papad) and curds.

Note: Use only fresh pepper corns and not pre-ground black pepper powder as it won’t serve any purpose and you are definitely not going to enjoy the flavor of the rice if you use the store bought pre-ground pepper powder. If you venture into your kitchen to cook up this simple flavorful dish be prepared to use only the freshly ground pepper corns


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