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Main ingredients | Onions, Tomatoes, Basmati rice, Ghee, Cumin seeds, Bay leaf, Black peppercorns, Green chillies, Red chilli powder, Fresh coriander leaves, Boondi |
Cuisine | Indian |
Course | Rice |
Prep time | 30-35 minutes |
Cook time | 25-30 minutes |
Serve | 4 |
Taste | Savoury |
Level of cooking | Easy |
Others | Vegetarian |
Ingredients
- 3 medium onions, chopped
- 3 medium tomatoes, chopped
- 1½ cups Basmati rice, soaked for 30 minutes and drained
- 3 tablespoons ghee
- 1 teaspoon cumin seeds
- 1 bay leaf
- 6-8 black peppercorns
- Salt to taste
- 4-5 green chillies, slit
- ¼ teaspoon red chilli powder
- 4-5 tablespoons chopped fresh coriander leaves
- Fresh coriander sprig for garnish
- Boondi raita for serving
Method
- Heat ghee in a deep non-stick pan, add cumin seeds, bay leaves and peppercorns, mix and sauté till fragrant.
- Add onions, mix and sauté till translucent.
- Add tomatoes, salt and green chillies, mix well and saute on medium heat till the tomatoes turn soft and pulpy.
- Add red chilli powder and 2-3 tablespoons coriander leaves and mix well.
- Add rice and mix. Add 2½ cups hot water. Adjust salt.
- Once the mixture comes to a boil, cover and cook on medium heat for 10-12 minutes.
- Add remaining coriander leaves and mix well.
- Transfer into a serving plate, garnish with coriander sprig and serve hot with boondi raita.
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