Total Time
45mins
Prep 25 mins
Cook 20 mins

This is a simple rice dish but very flavorful. I like to use Basmati, but any long grain rice is good. Depending what other dishes I serve it with I sometimes add a chopped chili pepper.

Ingredients Nutrition

Directions

  1. Melt the butter in a large saucepan, you need one with a lid, add the onion, garlic and ginger, fry until the onion is soft but do not brown.
  2. Add the red pepper and fry for another minute.
  3. Stir in the rice, then the tomatoes, salt, cumin, pepper and the water.
  4. Bring to the boil, cover the pan, reduce the heat as low as possible and simmer for 15-20 minutes, until the rice is tender and the liquid absorbed.
  5. Spoon into a serving dish and sprinkle with the garnish.
Most Helpful

5 5

I used a can of diced tomatoes & the mini chopper to satisfy a young diner's preference for "no chunky tomatoes", but otherwise followed the recipe. The rice has a nice spicy/smoky flavor without being hot. I served it with chicken/veggie kabobs, salad, and melon, but it would be perfect with Indian or even paired with some Tex-Mex dishes. Made in memory of Pet"R"us July 2011.

5 5

I made this as directed, using fresh tomatoes and basmati rice. I discovered at the last moment that I didn't have a red pepper, toyed with omitting it or subbing a green pepper, went with the green pepper. We liked the cumin in this, it added a subtle scent and flavour that we enjoyed. I made this to accompany Ga Kho (Ginger Chicken), a very quickly prepared (and delicious) dish, so I first prepared the rice to the point where I could leave it on top of the stove to cook, then prepared the chicken, the timing was perfect and we loved this. These recipes were made in loving memory of Annelies, gone too soon and sorely missed.

4 5

This rice was very good. It had a nice Indian flavour to it. I used canned tomatoes for this. I also used basmati rice. Thanks for a great recipe.