Rice with Tomatoes and Fenugreek
|Basmati rice||1 1⁄8 Pound (600 Grams)|
|Corn oil||4 Tablespoon|
|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.