Betel leaves are used during very auspicious occasion in Indian household. It has lot of health benefits and it is believed to aid digestion.
- 1 cup – Basmati rice (uncooked)
- 3 or 4 nos – Betel leaves / vetrilai (remove stalk and chopped finely)
- 4 or 5 nos – Garlic (chopped)
- 1/4 tsp – Turmeric powder
- Salt to taste
- 1 tsp – Sesame seeds (i used white sesame)
- 1/4 tsp – Peppercorns
- 2 nos – Dry red chillies
- 3 pinches – Dry ginger powder / sukku
- 1 1/2 tbsp – Sesame oil
- 1/4 tsp – Fennel seeds / sombu
- 1 no – Cinnamon stick (small)
- 5 nos – Fresh curry leaves
- Wash and soak rice for 30 mins. Pressure cook rice (raw rice 1:2 ratio) for 3 to 4 whistles or until well cooked. Spread the rice in a wide plate and allow them to cool completely.
- Dry roast sesame seeds, peppercorns and dry red chillies in a pan and grind it along with dry ginger powder to a fine powder. Set aside.
- Heat oil in a pan, season with items given in the list for seasonings. Add chopped garlic and saute for few seconds. Then add turmeric powder in the oil and immediately add cooked rice, mix everything well.
- Finally add chopped betel leaves, ground masala powder and required salt, mix well everything together. Cover and cook for 5 mins or until well cooked, if needed sprinkle some water to avoid drying. Healthy rice is ready to serve.
- Betel leaves should not be too tender or too mature.
- You can replace white sesame seeds with black sesame seeds.
- Increase or decrease number of dry red chillies as per your spice level.