Masala Rice

A regular tiffin recipe from a Gulf News Cookery Book

• Ready In: 1 hr
• Serves: 4

Ingredients

• 2  cups basmati rice
• 2  large potatoes, peeled and cubed
• 1⁄2 cup  frozen garden peas
• 1  large onion, sliced
• 2 -3  green chilies, deseeded and chopped
• 2  teaspoons chili powder
• 1  teaspoon cumin powder
• 1  teaspoon coriander powder
• 1⁄2 teaspoon garam masala powder
• 1⁄2 teaspoon ginger, paste
• 1⁄2 teaspoon garlic paste
• 2  tablespoons yoghurt
• 2 -3  cardamoms
• 3  tablespoons  oil
•  salt

Directions

1. Wash and soak rice for around 1/2 an hour.
2. In the meanwhile, cut the vegetables.
3. Mix the spice powders and yogurt together in a bowl.
4. Heat oil.
5. Saute the onion till light brown.
6. Add the ginger, garlic and green chilli and saute till brown.
7. Add the spice paste and saute for 5 mins more.
8. Add some water if needed to avoid burning.
9. Add the potatoes, peas and rice saute for few mins.
10. Add 4 cups water and bring to a boil.
11. Stir and cover with a lid and cook on low till cooked.
12. Garnish with coriander and fried cashew nuts.