- 1 kg Squid cut into small squares
- 2 onion
- 1 big tomato
- 25 grams ginger
- 25 grams garlic
- 18 green chillies
- 1 bunch coriander leaves chopped
- 1 bunch mint leaves chopped
- 4 cups of ghee rice
- 2 tbsp rose water
- 1 lime
- ghee / oil as needed
- 1 tbsp garam masala
- 1/2 onion for rice
Slice the onions very finely.
Chop the tomato and leaves set aside
Grind the ginger, garlic and green chillies separate.
Marinate the squid with 1 tsp of chilly powder, 1 tsp turmeric powder and salt.
Heat 3 tbsp oil in a deep vessel.
Add the onions and saute until transparent.
Add the tomato and fry for few minutes.
Add the ginger , garlic and green chillies coarse paste.
Fry for few minutes.
Add the squid mixture and the leaves, keep aside 2 tbsp of coriander leaves.
Keep on low flame until it is cooked.
Sprinkle 1/2 tsp of garam masala.
Remove from heat.
Pick and wash the rice and drain it in a colander.
Heat the remaining ghee in a vessel.
Add onion , frying it to a golden brown.(optional)
Fry the cashewnuts and rasins along with onion and remove. (optional)
Add the rice and fry for 4-5 minutes.
Add the double quantity of hot water, add salt and cook till the rice is soft and the water is absorbed. Remove from the fire.
Add the half of cooked rice over the masala.
Sprinkle garam masala, coriander leaves and the fired onion, cashew nuts and raisins.
Add the remaining rice.
Sprinkle as above .
Mix lime juice with rosewater.
Sprinkle on top.
Cover the vessel with foil and keep on slow flame for 10-15 minutes.
Before serving you can mix the masala and rice.