Masala Indian Rice Made from Leftover Rice
"I had a young visitor this noon for lunch. He actually stepped in all of a sudden and happens to have an appetite as large as an ocean. LOL. Well, I had to cook quickly to satisfy my 19 year old young guest. There happened to be few veggies at home and no time to go shopping until post lunch, so besides making 6 other dishes, I came up with this quickly and he loved it. My picky eater hubby too almost had 80% of this dish and loved it. The charm of this recipe is that its easy to put together, gets done in no time and smells as well as tastes divine! This is similar to the Tawa Pulao of Mumbai's Juhu beach."
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
3
ingredients
- 3 -4 cups of leftover white basmati rice
- 2 tablespoons rice bran cooking oil
- 2 teaspoons cumin seeds (shahi jeera)
- 2 large onions, peeled, washed and sliced lengthwise
- 2 -3 green chilies, washed, ends trimmed and finely chopped
- 3 cloves
- 2 green cardamoms
- 4 black peppercorns
- salt
- 2 medium tomatoes, washed and finely chopped
- water, as required
- 2 tablespoons finely chopped coriander leaves, to garnish
directions
- Heat oil in a wok.
- Once hot, add cumin seeds and allow to crackle.
- Once they stop crackling, add peppercorns, cardamoms, cloves and the finely chopped green chillies followed by the thinly sliced onions.
- Mix well and allow to stir-fry until nicely browned. You may add a few drops of water occasionally so as to not allow this mixture to stick to the bottom of the wok. (This takes a few minutes, maybe 8-10 minutes on medium heat, so be patient as the taste of this rice crucially depends on how well you perform this step). By now, your kitchen will be smelling very aromatic.
- Now, add the finely chopped tomatoes and mix thoroughly.
- Stir in a glass of water.
- Cover and allow the tomatoes to soften by cooking on medium heat for about 10 minutes. You may uncover the wok after 5 minutes are done and stir the mixture thoroughly. If you feel it needs some water then you may add half a glass, but I didn't feel it necessary.
- Uncover, add salt to taste and mix well.
- Lower heat and gently fold in the leftover cooked long grain Indian Basmati rice. Mix thoroughly to ensure that the masala coats each and every grain of rice evenly.
- Remove from heat.
- Garnish with finely chopped corriander leaves and serve hot with yoghurt and mango pickle.
- Enjoy!
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<p>Hi Everybody! Thanks for stopping by in my little niche of the mighty Zaar world. <br />Here is a quick link to the beauty recipes I've posted (highest rated so far):http://www.recipezaar.com/r/chef=6357/253/451/18/ls=h <br /> <br />A few things I've done:- <br /> <br />1. Worked part time as a Telemarketer in Oman in the Crowne Plaza Hotel. <br /> <br />2. Worked as a Certified Professional Tarotist (Tarot Card Reader) and done accurate predicitions for many people from different parts of the world, most memorable of which is the reading I did for my college Law lecturer and it came true. <br /> <br />3. Written nearly 1000 poems several of which have been published in leading newspapers, ezines and magazines both in Oman and India. <br /> <br />4. Worked as a Moderator on www.allpoetry.com - my BEST and FAVOURITE site on the internet. <br /> <br />My other interests include: Numerology, Vaastu Shastra, Feng Shui, Face Reading, Reiki and Astrology! I am really very keen on getting well-versed with metaphysical sciences such as Astrology, I-Ching, Feng Shui, Runes, Enneagram, Kabbalah and many more. <br /> <br />I love researching on the mythology of ancient Goddesses and then condensing my research into poems. <br /> <br />In the mood to gift me something? Here's what I'd love - A Nissan 350Z {my dream car}</p>
