Ingredients:
Rice – 1/2 kg (basmati preferred)
Tomatoes – 2 (1- finely chopped), (1 – cubed)
Green chillies – 2 (slit lengthwise)
Ginger – 2 tablespoons (finely shredded)
lemon juice – 4 teaspoons
Red chilly powder – 1 teaspoon
Oil – 6 tablespoons
Salt to taste
Water to cook the rice – 3 cups
How to :
Soak the rice in about 5-6 cups of water for 1 hour before cooking. Drain and keep aside
Heat oil in a pan and sauté the finely chopped tomatoes, the green chillies, ginger and salt for about 5 minutes.
Add the chilly powder and stir. Add 3 cups water and bring to a boil. Add the drained rice and chopped tomato and cook uncovered for about 10 minutes, until all the water has been absorbed.
Reduce the heat and cover the pan with a tight fitting lid and cook for about 15 minutes.
Add the lemon juice to the cooked rice.
Serve with pickle.
