ZWT 6. An Indian recipe by Revathy Kumar. We tried this and liked it very much. We had it with barbecued chicken that was seasoned simply with onion paste mixed with smoked paprika, salt and pepper, and a cucumber salad.

Ingredients

6 serv.

butter or oil↗2 tablespoons
onions, chopped↗2
serrano chili, slit↗1
garlic paste↗1⁄2 teaspoon
ginger paste1⁄2 teaspoon
long grain or basmati rice↗1 1⁄2 cups
tomato puree↗1 cup
tomato sauce↗1 teaspoon
dried clove, powdered↗1⁄4 teaspoon
garam masala↗1⁄4 teaspoon
red chili powder↗1 teaspoon
sugar↗1 teaspoon
salt↗1 teaspoon
water↗1 1⁄2 cups
spring onion, chopped finely (scallions)↗1
tablespoon fresh cilantro, chopped fine (coriander)↗1

Step-by-step instructions

1
Wash and soak rice for 30 minutes.
2
Heat butter or oil in pan and add garlic and ginger pastes. Stir and add onions and green chile. Cook until onion is well cooked.
3
Add rice. Stir, and add dried clove, garam masala, chilli powder, sugar, tomato puree, tomato sauce, salt. Bring to a boil.
4
Add water, taste for seasoning and bring to a boil.
5
Cover and lower heat to simmer. Simmer until rice is almost done.
6
Very gently fold in chopped spring onions and cilantro about 5 minutes before rice is done.

Source: food.com

Original recipe ↗

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