2 cups (400 g) 14 oz Rice, cleaned
1 tbsp (15 g) Ghee
1 tsp (2 g) Cumin (jeera) seeds
4 Dry red chillies (sookhi lal mirch)
2 - 3 Bay leaves (tej patta)
1 Onion, sliced
1 1/2 tsp (6 g) Salt
1 tsp (6 g) Ginger (adrak), ground
1 tsp (6 g) Garlic (lasan), ground
1 tbsp (15 g) Tomato paste
4 cups (32 fl oz) Water
1 tbsp (15 g) Ghee
1 tsp (2 g) Cumin (jeera) seeds
4 Dry red chillies (sookhi lal mirch)
2 - 3 Bay leaves (tej patta)
1 Onion, sliced
1 1/2 tsp (6 g) Salt
1 tsp (6 g) Ginger (adrak), ground
1 tsp (6 g) Garlic (lasan), ground
1 tbsp (15 g) Tomato paste
4 cups (32 fl oz) Water
method
1. Heat the ghee in a wok (kadhai); add cumin seeds, dry red chillies, and bay leaves. Saute till light brown.
2. Add onion, salt, ginger, and garlic. Stir for 2 - 3 minutes.
3. Add rice and mix well. Add tomato paste and saute for 5 minutes. Now add water.
4. When the rice mixture comes to the boil, reduce heat and cook covered till the rice is done and the water is absorbed.
5. Serve hot.
2. Add onion, salt, ginger, and garlic. Stir for 2 - 3 minutes.
3. Add rice and mix well. Add tomato paste and saute for 5 minutes. Now add water.
4. When the rice mixture comes to the boil, reduce heat and cook covered till the rice is done and the water is absorbed.
5. Serve hot.
serving amount
serves: 4 - 6
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