Prep 10 mins
Cook 20 mins
I had a young visitor this noon for lunch. He actually stepped in all of a sudden and happens to have an appetite as large as an ocean. LOL. Well, I had to cook quickly to satisfy my 19 year old young guest. There happened to be few veggies at home and no time to go shopping until post lunch, so besides making 6 other dishes, I came up with this quickly and he loved it. My picky eater hubby too almost had 80% of this dish and loved it. The charm of this recipe is that its easy to put together, gets done in no time and smells as well as tastes divine! This is similar to the Tawa Pulao of Mumbai's Juhu beach.
- 3 -4 cups of leftover white basmati rice
- 2 tablespoons rice bran cooking oil
- 2 teaspoons cumin seeds (shahi jeera)
- 2 large onions, peeled, washed and sliced lengthwise
- 2 -3 green chilies, washed, ends trimmed and finely chopped
- 3 cloves
- 2 green cardamoms
- 4 black peppercorns
- 2 medium tomatoes, washed and finely chopped
- water, as required
- 2 tablespoons finely chopped coriander leaves, to garnish
- Heat oil in a wok.
- Once hot, add cumin seeds and allow to crackle.
- Once they stop crackling, add peppercorns, cardamoms, cloves and the finely chopped green chillies followed by the thinly sliced onions.
- Mix well and allow to stir-fry until nicely browned. You may add a few drops of water occasionally so as to not allow this mixture to stick to the bottom of the wok. (This takes a few minutes, maybe 8-10 minutes on medium heat, so be patient as the taste of this rice crucially depends on how well you perform this step). By now, your kitchen will be smelling very aromatic.
- Now, add the finely chopped tomatoes and mix thoroughly.
- Stir in a glass of water.
- Cover and allow the tomatoes to soften by cooking on medium heat for about 10 minutes. You may uncover the wok after 5 minutes are done and stir the mixture thoroughly. If you feel it needs some water then you may add half a glass, but I didn't feel it necessary.
- Uncover, add salt to taste and mix well.
- Lower heat and gently fold in the leftover cooked long grain Indian Basmati rice. Mix thoroughly to ensure that the masala coats each and every grain of rice evenly.
- Remove from heat.
- Garnish with finely chopped corriander leaves and serve hot with yoghurt and mango pickle.