Ingredients with Measurements:
- 1 cup basmati rice
- 2 cups water
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 green chili, chopped
- 1 cup ivy gourd, sliced
- 1 cup tomatoes, chopped
- 1 teaspoon salt
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 tablespoon lemon juice
- 2 tablespoons fresh cilantro, chopped
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a large pot, heat the oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
3. Add the onion, garlic, ginger, and green chili. Cook for 2-3 minutes until the onion is translucent.
4. Add the ivy gourd and tomatoes. Cook for 5-7 minutes until the vegetables are tender.
5. Add the salt, turmeric powder, coriander powder, and garam masala. Stir well.
6. Add the rice and water. Bring to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid.
7. Cook for 15-20 minutes until the rice is tender and the water has been absorbed.
8. Remove from heat and let stand for 5 minutes.
9. Fluff the rice with a fork and stir in the lemon juice and cilantro.
10. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 4g
Carbohydrates: 42g
Protein: 4g
Sodium: 600mg
Fiber: 3g
Substitutions for ingredients:
- Basmati rice can be substituted with any long-grain rice.
- Ivy gourd can be substituted with green beans or zucchini.
- Garam masala can be substituted with curry powder.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Use brown rice instead of white rice for a healthier option.
- Add other vegetables such as carrots, peas, or bell peppers.
Tips and tricks:
- Rinse the rice well before cooking to remove excess starch.
- Use a tight-fitting lid to prevent steam from escaping.
- Let the rice stand for a few minutes before serving to allow the flavors to meld.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop with a splash of water to prevent the rice from drying out.
Presentation ideas:
Serve in a bowl or on a plate with a sprinkle of fresh cilantro on top.
Garnishes:
Fresh cilantro, chopped green onions, or sliced jalapenos.
Pairings:
This rice dish pairs well with grilled chicken or fish.
Suggested side dishes:
- Naan bread
- Raita (yogurt sauce)
- Roasted vegetables
Troubleshooting advice:
- If the rice is still undercooked after 20 minutes, add a splash of water and continue cooking for a few more minutes.
- If the rice is too dry, add a splash of water and stir well.
Food safety advice:
- Wash all vegetables thoroughly before cooking.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Ivy gourd is a tropical vegetable commonly used in Indian and Southeast Asian cuisine. It is also known as tindora or kovakkai.
Flavor profiles:
This rice dish is savory and slightly spicy with a hint of tanginess from the tomatoes and lemon juice.
Serving suggestions:
Serve as a main dish or as a side dish with other Indian-inspired dishes.
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Region: Indian