Tamarind Rice From Char's Kitchen!

Charishma_Ramchandani's Note:

This is the way we make this in our sweet little kitchen - a favourite of mine! Recipe posted by request!

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 cup long-grain basmati rice , cleaned and washed
• 2 teaspoons tamarind juice
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seed
• 2 red chilies
• 1 bay leaf (optional)
• ¼ teaspoon jaggery (optional)
• ¼ teaspoon turmeric powder
• 4 stalks of fresh curry leaves , washed and torn
• 1 tablespoon oil
• 1 tablespoon plain peanuts , broken
• 1 teaspoon salt
• 3 cups water

Directions:

1. Heat a skillet on medium flame.
2. Pour in the water, salt, turmeric powder and stir in the rice very gently.
3. Bring to a boil.
4. Lower flame, partially cover, and cook till all the water has been absorbed by the rice.
5. Don't overcook the rice.
6. Keep aside.
7. Heat oil in a frying pan on medium flame.
8. Toss in the cumin and mustard seeds.
9. Allow to sizzle and splutter.
10. Once they stop, add the red chillies, curry leaves, bay leaf and peanuts.
11. Stir-fry briefly for 10-15 seconds until the nuts turn lightly brown and the curry leaves are aromatic.
12. Remove from heat.
13. Add this to the rice alongwith the tamarind juice and jaggery, if using.
14. Mix gently.
15. Sprinkle a few drops of water on top, then cover the container with a lid and allow to cook on simmer for 8 minutes, stirring once in between.
16. This will help to make all the awesome flavours of the seasoning and the tamarind juice blend well into the cooked rice.
17. Remove from heat.
18. Serve hot.

Reviews

[mumcat2 #2]

Awesome! My family loves this recipe, and it's easy to do. I put the cooked rice and seasonings into a covered Pyrex, then stick it into a hot oven to finish off - the oven's usually on to cook the curry anyway!