Description:
Tangy Spicy Rice
Preparation:
1) Wash Rice in 3-4 changes of water and soak in water for 30 mins.
2) Boil water, place Rice and let cook on high flame.
3) When Rice is cook, drain excess water and let it cool for another 20 mins.
4) Cut Tomatoes and Onion in small dice.
5) Finely chop Green Chilies & cilantro.
2) Boil water, place Rice and let cook on high flame.
3) When Rice is cook, drain excess water and let it cool for another 20 mins.
4) Cut Tomatoes and Onion in small dice.
5) Finely chop Green Chilies & cilantro.
Cooking:
1) In a bowl, place drained and cooled Rice.
2) Add Salt, Red Chilli Powder, Turmeric Powder, Sugar, Chopped Cilantro and mix well delicately.
3) Heat Oil and Butter in a pan.
4) Add Cumin Seeds, When it starts changes its color,add Chopped Onion, cut Tomatoes, Chopped Green Chiliesand stir for a minute.
5) Add prepared mixture of rice and mix well delicately for 2 mins.
6) Roast Black Pepper Wafer (Papad).
2) Add Salt, Red Chilli Powder, Turmeric Powder, Sugar, Chopped Cilantro and mix well delicately.
3) Heat Oil and Butter in a pan.
4) Add Cumin Seeds, When it starts changes its color,add Chopped Onion, cut Tomatoes, Chopped Green Chiliesand stir for a minute.
5) Add prepared mixture of rice and mix well delicately for 2 mins.
6) Roast Black Pepper Wafer (Papad).
Serve For: 4 Persons
Total cooking time: 50-60 mins
Garnishing:
Garnish with chopped cilantro.
Serve hot with roasted papad and curd.
| Ingredients | Quantity | Add to Cart |
|---|---|---|
| Basmati Rice | 7.05 Oz | |
| Basmati Rice | 7.05 Oz | |
| Black Pepper Wafer ( Papad) | 4 Piece |
|
| Sugar | 1 Teaspoon |
|
| Butter | 1 Tablespoon |
|
| Oil | 1 Tablespoon |
|
| Red Chilli Powder | 1 Teaspoon | |
| Chopped Tomatoes | 1 Cup |
|
| Chopped Onion | 1 Cup | |
| Cumin Seeds | 0.5 Teaspoon | |
| Chopped Cilantro | 0.5 Cup |
|
| Turmeric Powder | 0.25 Teaspoon | |
| Salt | As Required to Taste |
|
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