| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Indian |
Indian, Rice |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Rice |
| 1 1/2 |
c |
Water |
| 1 |
c |
Vegetables |
| 1 |
|
Cinnamon (1/2-inch) stick |
| 2 |
|
Cloves |
| 2 |
|
Cardamom |
| 1 1/4 |
ts |
Salt |
| 1/8 |
ts |
Turmeric powder |
| 1 |
ts |
Dhania powder |
| 2 |
|
Chilies or 1/4 tsp powder |
| 1/2 |
cn |
Or 1 lb. (16 oz) Tomatoes |
| 1/2 |
c |
Coconut |
| 1 |
bn |
Coriander leaves |
| 4 |
|
Cloves Garlic |
| 1 |
|
Piece (1/2-inch) Ginger (made into a paste) |
| 2 |
tb |
Butter |
| 1 |
|
Onion cut lengthwise |
INSTRUCTIONS
Method: Wash the rice and drain the water. Extract one cup of water from
tomatoes. Pour the butter into a vessel and heat. Add cinnamon, cardamom
and cloves. Add onions and chilies and fry until onions turn golden brown.
Add ginger + garlic paste and turmeric powder paste and fry until you get a
nice smell. Now pour in the tomato water + 1 cup water. Add coconut,
coriander powder (Dhania powder), salt and let boil Add rice + coriander
leaves + vegetables. Reduce to low heat and let the rice cook.
Posted to rec.food.recipes by hz225wu@unidui.uni-duisburg.de (Micaela
Pantke) on Thu, 12 Aug 93.
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