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Spicy Tomato Rice with Herbs |
| Ingredients: | Quantity |
| Cooked Basmati Rice | 2 cups |
| Peeled and Crushed Tomato | 1 no |
| Spring Onion/Scallions | 5-6 nos |
| Dried Oregano | 2 tsp |
| Dried Mint | 1 tbsp |
| Dried Parsley | 1 tbsp |
| Bay Leaf | 1 nos |
| Garlic Powder | 1 tsp |
| Finely Chopped Green Chilies | 2 nos |
| Mustard Seeds | 1 tsp |
| Cayenne Pepper * | 1/4 tsp |
| Paprika* | 3/4 tsp |
| Pepper Powder | 1 tsp |
| Dijon Mustard (Optional) | 1/2 tsp |
| Tomato Paste | 3-4 tbsp |
| Garam masala | 1/2 tsp |
| Salt | To taste |
| Chopped Coriander Leaves | To Garnish |
| Olive Oil** | 2 tbsp |
Preparation:
1) Cook Rice in 3 cups water and set aside.
2) Heat oil in a sauce pan and add mustard seeds and once they splutter crush the dried herbs and add it and saute for 10 seconds.
3) Add the spring onions, green chillies and garlic powder. Saute for a min and then add the crushed tomatoes, tomato paste and Dijon Mustard.
4) Add the Cayenne pepper, paprika and garam masala and saute for 4-5 mins or until the raw smell disappears and tomato is well cooked.
5) Add 1 cup of water and simmer for 2-3 mins.
6) Add the cooked rice, sprinkle pepper powder and salt and saute it. Simmer it for 3-4 mins.
7) Garnish with the chopped coriander leaves and serve with raita or vegetable or chicken curry.
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Note: * Substitute Cayenne pepper and paprika with 1 tsp red chili powder. ** Substitute Olive oil with cooking oil. |
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