|Rice||1 1⁄2 Cup (24 tbs)|
|Chicken broth||2 1⁄2 Cup (40 tbs)|
|Plain tomato puree||1 Cup (16 tbs)|
|Garlic||3 Clove (15 gm), finely chopped|
|Onion||1⁄4 Medium, diced|
|Green pepper||To Taste|
|Cumin powder||5 Gram (roasted)|
|Pepper powder||5 Gram, coarsely grinded|
|Red chilli powder||5 Gram|
|Water||1 Cup (16 tbs)|
In a medium sauce pan, heat oil over medium heat. Add in the fresh garlic and onion. Saute for 1-2 minutes until softened. Add in dry rice. Stir for about 5 minutes until rice becomes a golden brown color.
Add in broth and tomato sauce (Slowly into rice, not directly onto hot pan!) Add in the parsley if you're using it. Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork.
*If you don't have fresh garlic o on hand you can use the equivalent in powder form. Do not saute the powder, just skip that step and add the garlic powder , with the onion and capsicum sauta in butter add chilli pwd when you add the liquids. If you don't have tomato puree you can use unseasoned tomato puree caned , season with cumin and salt , add same amout of water in it , pour the rice in a good heat conducter pan add the tomato and vegetabke stew cover it with silver foil. cook in convenctional oven for 45 min in 145 degree centigrade