It's a good one for lunch boxes and for weekday dinner. Simply serve with raita, both kids and adults will really love it.
Preparation Time: 10 minutes
Cook Time: 15 minutes
Serves : 3-4
Basmati Rice/Long grain rice: 1 1/2 cups
Onion : 1 large sliced
Tomato: 1 large chopped
Cilantro/coriander leaves: small bunch /1/2 cup chopped
Red/green chilies: 2 slit
Curry leaves: 1 sprig
Ginger garlic paste: 1 tablespoon
Coriander powder: 1 teaspoon
Red chili powder: 1 teaspoon
Asafoetida/hing: 1/4 teaspoon
Fennel seeds/saunf :1 teaspoon
Mustard seeds/ aavalu:1 teaspoon
Turmeric: 1/2 teaspoon
Salt to taste
Cook rice with a teaspoon of oil and 3 cups of water. Keep it aside.
Heat 3 tablespoons of oil in a wok and add mustard seeds and fennel seeds. Once the mustard seeds splatter, add chilies, asafoetida and curry leaves fry for 20 seconds. Add onion and turmeric and sauté for 3 minutes until they turn light brown.
Add tomatoes and cook them until they turn mushy. Add chopped coriander and fry for 1 minute. Add coriander powder, salt and red chili powder and mix well.
Add cooked rice and mix gently but to coat the masala. Turn off the stove.
Serve hot with raita.