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Rice With Tomatoes And Fenugreek

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  Basmati rice 1 1⁄8 Pound (600 Grams)
  Corn oil 4 Tablespoon
  Curry leaves 6
  Onion seeds 1⁄2 Teaspoon
  Dried red chilies 4
  Onions 2 , sliced
  Ginger pulp 1 Teaspoon
  Garlic pulp 1 Teaspoon
  Tomatoes 3 , sliced
  Chopped fresh coriander 2 Tablespoon
  Green chilies 2 , chopped
  Salt 1 1⁄2 Teaspoon
  Water 1 3⁄4 Pint (1 Litter)

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.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes

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