New Update
| Main ingredients | Basmati rice, Green cardamoms, Cloves, Black peppercorns, Cumin seeds, Coriander seeds, Cinnamon, Dried red chillies, Carrot, Black raisins, Onions, Fresh tomato puree, Dried ginger powder |
| Cuisine | Saudi Arabia |
| Course | Rice |
| Prep time | 25-30 minutes |
| Cook time | 30-35 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1½ cups Basmati rice, washed, soaked for 20 minutes, and drained
- 4-5 green cardamoms
- 5-6 cloves
- 10-12 black peppercorns
- 1 teaspoon cumin seeds
- 2 tablespoons coriander seeds
- ½ inch cinnamon
- 5-6 dried red chillies
- 4-5 tablespoons oil
- 1 medium carrot, peeled and thickly grated
- 2-3 tablespoons black raisins
- 2 medium onions, sliced
- 1 cup fresh tomato puree
- Salt to taste
- ½ teaspoon dried ginger powder
- Readymade tandoori chicken leg for serving
Method
- Heat pan, add green cardamoms, cloves, black peppercorns, cumin seeds, coriander seeds and cinnamon and dry roast till fragrant. Switch the heat off and allow to cool slightly.
- Transfer the roasted spices into a grinder jar, add dried red chillies and grind to a fine powder.
- Heat 2-3 tablespoons oil in a deep pan, add carrot and black raisins, mix and sauté for 2-3 minutes. Transfer on a plate and set aside.
- Heat remaining oil in the same pan, add onions and sauté till translucent. Add tomato puree and salt, mix well and saute till oil separates.
- Add ground spice mix and dried ginger powder and mix well.
- Add drained Basmati rice and 3 cups water and mix well and cook till the mixture comes to a boil. Cover and cook on medium heat for 10-15 minutes. Switch the heat off and allow to rest for a few minutes.
- Transfer onto a large serving plate, garnish with fried carrots and black raisins. Arrange tandoori chicken leg over it and serve hot.
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