This rice dish is easy and quick to make and is a favourite in our house. It is great for using up leftover rice and when I make rice I almost always make more just to make this dish later. :-) Of course you can make it with fresh rice as well. It makes a whole meal by itself and we mostly have it with just some raita.
Ingredients:
- 6 cups boiled basmati rice
- 3 medium tomatoes, chopped
- 1 medium onion, chopped
- 2 Tbsp. Sesame seeds
- 1 Tsp. Black mustard seeds
- 1 Tsp. Cumin seeds
- 3 Tbsp. Grated coconut
- 1 Tsp. Coriander seeds
- 1 Tbsp. Peanuts
- Pinch hing/asafoetida
- ¼ Tsp. Turmeric
- Red chilli powder to taste
- Salt to taste
- 2 Tbsp. Sesame oil
Method:
In a pan roast peanuts, coconut, sesame seeds, mustard seeds, cumin seeds and coriander seeds till golden brown. Make sure not to burn it. Then grind into a coarse powder. In a large pan heat the oil and add hing and the onions. Fry till translucent, then add the tomatoes, spice powder, salt and red chilli powder. Cook till tomatoes are mushy then add the rice and mix well. Serve.
Ingredients:
- 6 cups boiled basmati rice
- 3 medium tomatoes, chopped
- 1 medium onion, chopped
- 2 Tbsp. Sesame seeds
- 1 Tsp. Black mustard seeds
- 1 Tsp. Cumin seeds
- 3 Tbsp. Grated coconut
- 1 Tsp. Coriander seeds
- 1 Tbsp. Peanuts
- Pinch hing/asafoetida
- ¼ Tsp. Turmeric
- Red chilli powder to taste
- Salt to taste
- 2 Tbsp. Sesame oil
Method:
In a pan roast peanuts, coconut, sesame seeds, mustard seeds, cumin seeds and coriander seeds till golden brown. Make sure not to burn it. Then grind into a coarse powder. In a large pan heat the oil and add hing and the onions. Fry till translucent, then add the tomatoes, spice powder, salt and red chilli powder. Cook till tomatoes are mushy then add the rice and mix well. Serve.
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