Rinse 250 g Sona Masuri rice until water runs clear.
Heat 30 g Ghee in a pan and add 5 g mustard seeds, 10 g chana dal, 10 g urad dal, 1 g asafoetida, and 5 g curry leaves.
Once mustard seeds splutter, add 100 g chopped onion and 15 g Ginger-garlic paste; sauté until onions turn golden.
Sesli anlatım, porsiyon ayarı ve daha fazlası
