Ingredients:
- Onions – 1 medium chopped
- Tomatoes – 3 chopped
- Mustard Seeds – 1 tsp
- Garlic – 3 cloves – roughly chopped
- Red Chilli powder – 1 tsp
- Coriander powder – 1/2 tsp
- Salt – to taste
- Oil – 3 tbsp
- Rice – 1.5 cups
Method: Heat the oil in a pan, splutter the mustard seeds, then add the onions and garlic and saute for a while. Then add the tomatoes and chilli,coriander powders and salt with some water and allow to cook till the oil comes out on top. Cook the rice separately adding 2.5 to 3 cups of water for 1.5 cups of rice (depending on whether you are using regular rice or basmati). Take portions of the rice and mix well with the tomato masala prepared until you have exhausted all the rice and masala. Miscellaneous:
- Tips: Serve hot with chips or papads.
- Cooking time: 30 min
- Serves 5
- Cuisine: Indian
Ingredients:
- Onion – 1 big sliced
- Tomatoes – 3 medium chopped
- Ginger garlic paste – 1 tsp
- Green chillies – 1 slit
- Chilli powder – 1/2 tsp
- Coriander powder – 1/2 tsp
- Turmeric powder – a pinch
- Salt – to taste
- Oil – 3 tbsp
- Coriander leaves – 1 tbsp
- Garam masala items – saunf – 1/4 tsp, cinnamon stick – 1, bay leaf – 1, cloves – 2 or substitute with 1/4 tsp garam masala powder
- Rice (basmati) – 2 cups
- Mint leaves (optional) – a few
Method:
In a pressure pan/cooker, heat oil and add the garam masala items. Then, add the mint leaves, onions, saute for a while. Then, add the green chillies and ginger garlic paste and saute. Then add the chilli, coriander,turmeric powders,salt and tomatoes and mix well. Add a little water. Then, add in the rice and mix well. To this add, 3.5 cups of water and bring to a boil. Then pressure cook for 1-2 whistles on medium heat (so that the rice doesn’t get burnt and stick to the bottom of the cooker). Garnish with coriander leaves and serve hot.
Miscellaneous:
- Tips: Make sure not to overcook the rice. Be sure to add the right amount of water depending on the rice you use. Serve with chips.
- Serves 4-5
- Cooking Time: 20 min
- Cuisine: Indian
