Non-Veg Tamarind Rice

Method

1. 1

   Soak Tamarind in warm water for 10 mins and extract tamarind Juice.

   TamarindHot Water

2. 2

   In a pressure cooker, pour oil and sear the chicken bones until they turn light golden brown. Add the soaked and drained rice to the pan, gently mixing everything together. Pour water add salt and bring it to a boil. Cover and pressure cook for 1 whistle on a medium flame and cook it on a simmer for 10 mins.

   RiceSaltSunflower OilWaterChicken Bones

3. 3

   In a pan, dry roast the ingredients under spice powder and grind it into a fine powder.

   Black PeppercornsAsafoetidaCurry leavesFenugreek SeedsChana DalUrad Dal (split)White Sesame SeedsDry Red ChilliDried Fish

4. 4

   Heat 3 tbsp of oil in a pan, add split urad dal, Bengal gram, peanuts and red chilli. Fry until the dal and peanuts turn golden brown. Add tamarind juice and salt. Let this cook for 10 mins.

   Gingelly OilPeanutsSaltUrad Dal (split)Chana DalDry Red Chilli

5. 5

   Add the spice powder to the cooking tamarind juice. Reduce the flame to low and Keep stirring the pan to incorporate the spices in the tamarind juice. Once the paste thickens, remove the pan from heat.

6. 6

   In another pan, heat the oil and add the tempering ingredients. Once the tempering splutters, add the tempering to the puliodharai mix. Once the mix is cooled, we can store this in an airtight container. To assemble the puliyodharai, take 2 cups of cooked rice, add sesame oil, a little salt and some puliyodharai mix. Mix well, rest for 15 mins and serve.

   Mustard SeedsCurry leavesGingelly OilTurmeric Powder