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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A wonderful meal all by itself! Ingredients:
1 1/2 cups long-grain basmati rice, washed and soaked for 2 hours |
1 large onion, thinly sliced |
1 large tomato, peeled and chopped |
4 tablespoons oil |
1 tablespoon ginger-garlic paste |
1 teaspoon cumin powder |
2 teaspoons coriander powder |
2 teaspoons red chili powder |
1/4 teaspoon turmeric powder |
1/4 teaspoon garam masala powder |
2 tablespoons coconut milk powder |
1/2 cup finely chopped coriander leaves |
3/4 cup frozen green peas |
salt |
2 potatoes, quartered and deep fried |
4 hard-boiled eggs, shelled |
Directions:
1. In a non-stick heavy bottomed pot, heat oil and fry the sliced onion till soft.
2. Add tomatoes.
3. Cook until softened, stirring continuously, while it cooks.
4. Add ginger-garlic paste.
5. Saute for 2 minutes.
6. Add a little water (about 1/8 cup).
7. Add all the powdered spices (masalas).
8. Fry for 2 minutes.
9. Add coconut milk.
10. Stir well.
11. Add peas and corriander.
12. Add salt, just enough for the mixture and the rice.
13. Add 2 1/2 cups of water.
14. Stir once.
15. Bring to a boil.
16. Strain the rice.
17. Add to the boiling pot.
18. Cook, partially covered, until all the water has been absorbed by the rice.
19. Reduce heat to a simmer.
20. Add potatoes.
21. Lay the shelled eggs on top.
22. Cover.
23. Cook for 10 minutes.
24. Serve hot with salad, yoghurt and pappadams!
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