Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine
Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine
ANGLO-INDIAN TOMATO RICE or TOMATO PALAU
3 tablespoons chopped coriander leaves
2 large onions sliced finely
2 cups Raw Rice or Basmati Rice
Salt to taste
2 teaspoons chillie powder
2 teaspoons ginger and garlic paste
4 cloves, 3 cardamoms, 3 pieces of cinnamon
4 tablespoons oil or ghee
2 tablespoons chopped fresh mint
Heat oil in a pan or a rice cooker and sauté the spices for a few minutes. Next fry the onions to light brown. Add the ginger garlic paste and chillie powder for a few minutes. Add the salt, mint, coriander leaves and tomato juice and fry for a few minutes. Add the rice and cook till the rice is done.
