1. Heat oil in a wok. 2. Once hot, add cumin seeds and allow to crackle. 3. Once they stop crackling, add peppercorns, cardamoms, cloves and the finely chopped green chillies followed by the thinly sliced onions. 4. Mix well and allow to stir-fry until nicely browned. You may add a few drops of water occasionally so as to not allow this mixture to stick to the bottom of the wok. (This takes a few minutes, maybe 8-10 minutes on medium heat, so be patient as the taste of this rice crucially depends on how well you perform this step). By now, your kitchen will be smelling very aromatic. 5. Now, add the finely chopped tomatoes and mix thoroughly. 6. Stir in a glass of water. 7. Cover and allow the tomatoes to soften by cooking on medium heat for about 10 minutes. You may uncover the wok after 5 minutes are done and stir the mixture thoroughly. If you feel it needs some water then you may add half a glass, but I didn't feel it necessary. 8. Uncover, add salt to taste and mix well. 9. Lower heat and gently fold in the leftover cooked long grain Indian Basmati rice. Mix thoroughly to ensure that the masala coats each and every grain of rice evenly. 10. Remove from heat. 11. Garnish with finely chopped corriander leaves and serve hot with yoghurt and mango pickle. 12. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
