Prep 45 mins
Cook 30 mins
This wonderful recipe is from Young Times, a popular magazine in the UAE. This recipe is one of Chef Sanjeev Kapoor's and I am so happy to be able to share such a delcious recipe with all of you. This is truly a winner.
- 2 cups basmati rice, cleaned and washed
- 4 cups water
- 8 teaspoons tamarind pulp
- 3 tablespoons sesame seeds
- 1 medium onion, peeled and thinly sliced
- 1⁄2 teaspoon ginger paste
- 1⁄2 teaspoon garlic paste
- 1⁄4 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1⁄3 cup oil
- 2 1⁄4 teaspoons salt
- 2 tablespoons fresh coriander leaves
- Soak rice for 15 minutes.
- Boil in 4 1/2 cups water, drain and keep aside.
- Soak tamarind in warm water for 30 minutes.
- Squeeze and strain the pulp of the tamarind and discard the residue.
- Dry roast the sesame seeds.
- Heat oil in a wok.
- Fry the onions till golden brown and crisp.
- Remove, drain excess oil out and keep aside for garnishing.
- In the same oil, add the ginger paste and garlic paste.
- Stir-fry for a minute.
- Add turmeric and red chilli powders and continue to stir-fry for another minute.
- Add the tamarind pulp and cook for 2-3 minutes.
- Add salt and mix well.
- Add the rice.
- Mix thoroughly.
- Now add the roasted sesame seeds.
- Cook for 2 additional minutes.
- Stir in half of the chopped corriander leaves and fried onions.
- Sprinkle the remaining corriander leaves on the rice.
- Serve immediately or make sure you warm this a bit in the oven before serving; the idea is to serve hot!
This rice is good but I think it would be better if there was something a little sweet to counteract the tartness of the tamarind pulp. Maybe a few sultanas? Otherwise it is a good recipe. I made it with brown basmati rice.