1 hr 15 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.
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Units: US | Metric
- 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
- 1Soak rice for 15 minutes.
- 2Boil in 4 1/2 cups water, drain and keep aside.
- 3Soak tamarind in warm water for 30 minutes.
- 4Squeeze and strain the pulp of the tamarind and discard the residue.
- 5Dry roast the sesame seeds.
- 6Heat oil in a wok.
- 7Fry the onions till golden brown and crisp.
- 8Remove, drain excess oil out and keep aside for garnishing.
- 9In the same oil, add the ginger paste and garlic paste.
- 10Stir-fry for a minute.
- 11Add turmeric and red chilli powders and continue to stir-fry for another minute.
- 12Add the tamarind pulp and cook for 2-3 minutes.
- 13Add salt and mix well.
- 14Add the rice.
- 15Mix thoroughly.
- 16Now add the roasted sesame seeds.
- 17Cook for 2 additional minutes.
- 18Stir in half of the chopped corriander leaves and fried onions.
- 19Sprinkle the remaining corriander leaves on the rice.
- 20Serve immediately or make sure you warm this a bit in the oven before serving; the idea is to serve hot!
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Nutritional Facts for Very Delicious Tamarind and Sesame Rice (Imli Til Ke Chawal)
Serving Size: 1 (196 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 283.9
- Calories from Fat 109
- Total Fat 12.1 g
- Saturated Fat 1.8 g
- Cholesterol 0.0 mg
- Sodium 664.5 mg
- Total Carbohydrate 39.7 g
- Dietary Fiber 2.4 g
- Sugars 2.4 g
- Protein 4.5 g