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PrintKUDAMILAGAI SAATHAM
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- The Tempering: Put the oil and ghee in a wok over medium heat. When the oil is hot add the tempering ingredients, over medium heat, till the seeds are brown.
- Add the onions, tomatoes and, chili. Stir-fry for about a minute or two.
- Add the bell peppers, turmeric powder and garam masala or powder. Mix well.
- Cook covered over medium heat stirring occasionally, till the bell peppers are slightly tender; about a minute. Make sure not overcook.
- Adjust seasoning with salt and add the cooked rice, stir gently over low heat. Remove from heat.
- Garnish with cashew nuts and onion. Fluff and mix the rice gently before serving.
INGREDIENTS
- 150 grams basmati rice, rinsed, soaked, drained and cooked
- 220 grams chopped tomatoes
- 150 grams coarsely chopped green bell peppers
- ¼ teaspoon turmeric powder
- 50 grams finely sliced onions
- 1 green chili, finely chopped
- ½ teaspoon garam masala or curry powder
- Salt, to taste
Tempering
- 1 tablespoon Cooking oil
- 4 cinnamon sticks
- 1 bay leaf
- ½ teaspoon cumin seeds
- 1 tablespoon ghee
- ½ teaspoon fennel seeds
Garnish
- 30 grams cashew nut halves
- 30 grams finely sliced red onions
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