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Til Aur Curry Patta Bhat

Til Aur Curry Patta Bhat


Rice seasoned with sesame seeds


Prep Time45 minutes


  • 400 g basmati rice, cleaned, soaked in water for 1 hour, drained
  • 700 ml water
  • 8 g salt
  • 45 ml sesame (til) oil
  • 18 curry leaves (kadhipatta)
  • 3 g mustard seeds (rai)
  • 2 g cumin (jeera) seeds
  • 3⁄4 c sesame (til) seeds
  • 30 ml lemon (nimbu) juice


1. Put the drained rice, water; and salt in a heavy pan, Bring to the boil. Reduce heat, cover the pan with a lid and cook until the rice is cooked and the water is absorbed, Keep warm and put aside.
2. Heat the sesame oil in a saucepan; add the curry leaves, mustard seeds, and cumin seeds. Saute until the leaves change colour and the mustard and cumin seeds crackle. Reduce heat and add sesame seeds; saute until they are evenly golden brown.
3. Add this seasoning with the lemon juice to the cooked rice, Mix well, taking care that the rice grains do not break.