Garlic Tomato Rice Bowl - cooking recipe

Ingredients

1 1/2 cups long grain basmati rice
3 black cardamom pods
1/2 teaspoon cumin seed
1/2 teaspoon shahi jeera powder
1/2 cup tomato puree
1/4 cup finely chopped onion
1 1/2 tablespoons garlic paste
1/4 cup onion, finely chopped
1/2 tablespoon red chili powder
1 teaspoon salt
3 tablespoons olive oil
1 tablespoon spring onion
1 tablespoon chopped cilantro
1/4 teaspoon turmeric powder

Preparation

Wash rice 2-3 times with water and soak in water for 30 minutes in medium sized pot.
Add 1/2 teaspoon salt, shahi jeera and cardamom in soaked rice.
In small pan heat 2 1/2 tablespoon of oil at medium heat .
Add cumin seeds and add chopped onion. Saute onion for 5-6 minutes until onion becomes light brown. Lower the heat.
Add garlic paste and saute for 2-3 minutes.
Add tomato puree, 1/2 teaspoon salt, turmeric powder, red chili powder, cilantro and stir well for 6-7 minutes.
Let it cool down and set aside.
Now boil rice at medium high heat and add 1/2 tablespoon oil.
After 15-17 minutes check if rice is almost done but should not be over cooked.
Drain excess water through sieve and let rice cool for 5 minutes.
Mix rice and tomato mixture well and heat for 5 more minutes to incorporate well.
Serve in serving bowl and garnished with spring onion.