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PrintTOMATO RICE WITH SPRING ONION
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Cook the drained rice in 2 cups of water. Set aside.
- The Tempering: Put the ghee and oil in a wide-bottomed skillet over medium heat. When the oil is hot, add the tempering ingredients. Fry over medium heat, till cumin seeds are golden.
- Add the onions and tomatoes and sauté for a few minutes.
- Sprinkle in spice powders. Stir well and reduce heat to low. Continue cooking uncovered for about 3-5 minutes.
- Adjust seasoning with salt. Add the rice and stir until it is well coated with spices.
- Add the spring onions and mix gently. Stir in the cashew nuts and serve hot.
INGREDIENTS
- 150 grams basmati rice, rinsed, soaked and drained
- 80 grams finely chopped onions
- 150 grams chopped tomatoes
- 80 grams finely chopped spring onion tops
- 75 grams roasted cashew nuts
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala powder
- Salt, to taste
Tempering
- 1 tablespoon ghee
- 1 tablespoon Cooking Oil
- 1 bay leaf
- 3 cinnamon sticks
- ½ teaspoon cumin seeds
8 comments for “Tomato Rice with Spring Onion”
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