recipe
INGREDIENTS
Tomatoes 4 medium
Water ½ cup
Clarified butter ¼ cup
Cloves 2-3
Black cardamom 1
Star anise 2
Black peppercorns 6-7
Cinnamon sticks 2
Cumin seeds ½ tsp
Onion (sliced) 1 medium
Ginger garlic paste ½ tbsp.
Green chillies (slit) 4-5
Salt ½ tbsp. or to taste
Red chilli powder 1 tsp or to taste
Lemon juice ½ tbsp.
Water 3 ½ cups
Rice (basmati, soaked for 15 minutes) ½ kg
Fresh coriander (chopped)
DIRECTIONS
Prepare Tart Shells:
* Cut tomatoes in half with the help of knife.
* In frying pan, place tomatoes, add water and bring it to boil, cover and blanch on medium flame for 3-4 minutes.
* Remove tomato skin, mix and mash with the help of spoon and cook on medium flame for 2-3 minutes and set aside.
* In a pot, add ghee and let it melt.
* Add cloves, black cardamom, star anise, black peppercorns, cinnamon sticks, and cumin seeds and mix well.
* Add onion, mix well and fry until light golden.
* Add blanched tomatoes, ginger garlic paste, green chillies, mix well and cook for 2 minutes.
* Add salt, red chilli powder, lemon juice, mix well and cook until oil separates (2-3 minutes).
* Add water, mix well and bring it to boil.
* Add rice, mix well and cook on high flame for 2 minutes then cover and cook on low flame for 15-20 minutes.
* Mix well, garnish with fresh coriander and serve!
Courtesy: Food Fusion Recipe by: Kanwal Mohsin