Masala Indian Rice Made from Leftover Rice

Name: Masala Indian Rice Made from Leftover Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 3 cup leftover white basmati rice; 2 tbsp rice bran cooking oil; 2 tsp cumin seeds; 2 large onions; 2 green chilies; 2 green cardamoms; 4 black peppercorns; salt; 2 medium tomatoes; water; 2 tbsp finely chopped coriander leaves

Green chilies, tomatoes and coriander cooked in a pan and spiced with cumin and cardamom for a South Asian side dish. Finish with finely chopped corriander leaves.

30 min · Serves 3 · Medium

Method

Start cooking mode

Time: Prep 10 min · Cook 20 min · 30 min total
Difficulty: medium

1
Heat oil in a wok. Once hot, add cumin seeds and allow to crackle. Once they stop crackling, add peppercorns, cardamoms, cloves and the finely chopped green chillies followed by the thinly sliced onions.
2
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.
10 min
3
Now, add the finely chopped tomatoes and mix thoroughly. Stir in a glass of water. 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.
4
Uncover, add salt to taste and mix well. 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.
5
Remove from heat. Garnish with finely chopped corriander leaves and serve hot with yoghurt and mango pickle.