Rice with Tomatoes and Fenugreek Recipe
Ingredients
| Basmati rice | 600 Gram | |
| Corn oil | 4 Tablespoon | |
| Curry leaves | 6 | |
| 1/2 teaspoon onion seeds | ||
| Red chillies | 4 , dried | |
| Onions | 2 , sliced | |
| 1 teaspoon ginger pulp | ||
| 1 teaspoon garlic pulp | ||
| Tomatoes | 3 , sliced | |
| Coriander | 2 Tablespoon, chopped | |
| Green chillies | 2 , chopped | |
| Salt | 1 1/2 Teaspoon | |
| Water | 1 Liter | |
Directions
1. Wash the rice until the water runs clear, set aside in a bowl of water to soak.
2. Heat the corn oil in a large heavy-based saucepan with the curry leaves, onion seeds, red chillies and onions and stir-fry for about 5 minutes. Add the ginger, garlic, tomatoes, fresh coriander, green chillies and salt and stir-fry over a medium heat for 2 minutes.
3. Drain the rice through a sieve, then tip it into the onion and tomato mixture. Pour in the measured water and bring to the boil over a high heat.
4. Lower the heat to medium, cover with a lid and cook for 15-20 minutes until the water has been absorbed and the rice is cooked. Let the rice stand for 5 minutes before serving.
2. Heat the corn oil in a large heavy-based saucepan with the curry leaves, onion seeds, red chillies and onions and stir-fry for about 5 minutes. Add the ginger, garlic, tomatoes, fresh coriander, green chillies and salt and stir-fry over a medium heat for 2 minutes.
3. Drain the rice through a sieve, then tip it into the onion and tomato mixture. Pour in the measured water and bring to the boil over a high heat.
4. Lower the heat to medium, cover with a lid and cook for 15-20 minutes until the water has been absorbed and the rice is cooked. Let the rice stand for 5 minutes before serving.
Chef
