• 1 cup basmati rice (I used brown basmati rice)
• 2 tbsps butter
• 1 tsp mustard seeds
• 1/2 tsp asafoetida powder
• 8 indian green chillies, split into two lengthwise
• 1? piece ginger, minced
• 3 garlic cloves, minced
• 2 large onions, diced
• 1/2 tsp turmeric powder
• 3 tomatoes, diced
• 1/2 tsp coriander powder
• 1 1/2 tsp salt
• 3 tbsp cilantro, finely chopped

Bring 2 1/2 cups of water to a boil over high heat. Add the cup of rice, cover and let simmer over medium heat for 35-40 minutes until all the water is absorbed and the rice is cooked. Remove from heat and let cool.

If using white basmati rice, follow the same procedure, just use 1 1/2 cups water per cup of rice and simmer for 20-22 minutes to cook completely.

Melt the butter in a non-stick pan over medium-high heat. Add the mustard seeds and asafoetida. As soon as they start spluttering add garlic, ginger and green chillies.Fry for a minute, add the onions and turmeric powder.

When the onions start turning golden brown, add the tomatoes, salt and coriander powder. Mix well, cover and cook over medium heat for 8-10 minutes. Uncover, add the cilantro and stir together.

At this stage, this makes a great side dish on its own, served with chapathi or naan.

Add this tomato-onion mixture to the cooked rice, mix well together and serve warm.

by Pak101.com (few years ago!) / 1051 views