Ingredients with Measurements:
- 2 cups of basmati rice
- 4 cups of water
- 2 tablespoons of oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tomatoes, chopped
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of red chili powder
- Salt to taste
- 1/2 cup of fresh cilantro, chopped
Special Equipment Needed:
- Large pot with a lid
- Wooden spoon
Step-by-Step Instructions:
1. Rinse the rice in cold water until the water runs clear. Soak the rice in water for 30 minutes.
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 chopped onion and garlic to the pot and sauté until the onions are translucent.
4. Add the chopped tomatoes, coriander powder, turmeric powder, red chili powder, and salt to the pot. Mix well and cook for 5 minutes until the tomatoes are soft.
5. Drain the water from the soaked rice and add it to the pot. Stir well to coat the rice with the tomato mixture.
6. Add 4 cups of water to the pot and bring it to a boil. Reduce the heat to low and cover the pot with a lid. Cook for 15-20 minutes until the rice is cooked and the water is absorbed.
7. Once the rice is cooked, turn off the heat and let it sit covered for 5 minutes.
8. Fluff the rice with a wooden spoon and garnish with chopped cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
Medium heat for sautéing, low heat for cooking rice
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Total fat: 6g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 300mg
Total carbohydrates: 56g
Dietary fiber: 2g
Sugar: 3g
Protein: 6g
Substitutions for ingredients:
- Basmati rice can be substituted with any long-grain rice.
- Fresh cilantro can be substituted with fresh parsley or mint.
Variations:
- Add cooked peas or diced potatoes to the rice for a more filling meal.
- Use canned tomatoes instead of fresh tomatoes for a quicker version of the recipe.
Tips and Tricks:
- Soaking the rice before cooking helps to remove excess starch and results in fluffier rice.
- Use a fork to fluff the rice instead of a spoon to prevent it from becoming mushy.
- Adjust the amount of red chili powder to your liking for a spicier or milder version of the recipe.
Storage Instructions:
Store leftover rice in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the rice in the microwave or on the stovetop with a splash of water to prevent it from drying out.
Presentation Ideas:
Serve the rice in a large bowl or platter and garnish with additional cilantro.
Garnishes:
Chopped cilantro, sliced green onions, or a squeeze of lime juice.
Pairings:
This rice pairs well with grilled chicken or vegetables.
Suggested Side Dishes:
Cucumber raita, naan bread, or roasted vegetables.
Troubleshooting Advice:
- If the rice is too dry, add a splash of water and reheat it.
- If the rice is too wet, remove the lid and let it cook for a few more minutes to evaporate the excess water.
Food Safety Advice:
- Always wash your hands and utensils before cooking.
- Make sure the rice is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food History:
Raskadam is a popular street food in India that consists of deep-fried lentil balls served with a spicy tomato sauce. This recipe is inspired by the flavors of Raskadam and incorporates them into a simple rice dish.
Flavor Profiles:
This rice dish is savory, slightly spicy, and has a subtle sweetness from the tomatoes.
Serving Suggestions:
Serve this rice as a main dish or as a side dish with your favorite Indian meal.
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