2 1/2 cup cooked rice
2 tablespoon oil
1 t-spoon mustard
1 t-spoon urad dal
1/4 kg Hing
4-5 cardboard
3 dry cashmere red chillies, fragmented
1/4 tsp turmeric
salt to taste
Grinding to make peanut-sesame powder
2 table spoons roasted peanuts
2 tablespoon roasted sesame seeds
Heat oil in a non-stick embroidery and add mustard and urad dal in it.
When the mustard starts to crack, then add hing, cardamom and red chilli and fry for 1 minute on medium flame.
Put rice, turmeric, peanut-sesame powder and salt in it, mix well and cook on medium heat for 3 to 4 minutes, stirring in the middle.
Heat Parseesi.
