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| Main ingredients | Cooked rice, Garlic, Red chilli powder, Oil, Cumin seeds, Dried red chillies, Green chillies, Onions, Curry leaves |
| Cuisine | Indian |
| Course | Rice |
| Prep time | 5-10 minutes |
| Cook time | 5-10 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 3 cups leftover cooked rice
- 4 teaspoons red chilli powder
- 20-25 peeled garlic cloves
- Salt to taste
- 3 tablespoons oil
- 2½ teaspoons cumin seeds
- 12-15 garlic cloves, unpeeled
- 5-6 dried red chillies
- 3 green chillies, chopped
- 3 medium onions, thinly sliced
- 20-25 curry leaves
Method
- Coarsely pound garlic cloves in a mortar with a pestle. Add red chilli powder and salt and continue to pound to a coarse paste.
- Take rice in a bowl, add chilli-garlic mixture and mix well.
- Heat oil in a non-stick pan, add cumin seeds and let them change colour. Add unpeeled garlic cloves, dried red chillies, green chillies and onions, mix well and saute till onions turn translucent. Add curry leaves and mix
- Add rice and toss till well combined. Cook, stirring in between, till the rice is well heated through.
- Transfer onto a serving plate and serve hot.
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