This recipe is for rice lovers!!!
Can be prepared with overnight left over rice and would taste best if basmati rice is used instead of any normal rice. Basmati rice emits a wonderful aroma when cooked and its long and fluffly grains mixes well with the masala without breaking.
2 cups cooked Basmati rice (well refrigerated)
1/2 cup frozen peas
1 large onion (sliced thin)
1/2 tsp cumin seeds
1/2 tsp fenugreek seeds
2 nos. long red kashmiri chillies (broken into 1″ pcs)
3/4 tsp red chilly powder
1/2 tsp garam masala powder
2 tbsp lemon juice (mixed in 2 tbsp of water)
2 tbsp tomato paste
2 tbsp olive / vegetable oil
chopped coriander leaves for garnish
On a medium flame, heat the oil in a wok.
Add the cumin seeds and red chillies and stir for 5 – 10 seconds.
Now add in the onions and fry till translucent.
Reduce the flame and add the garam masala and red chilly powder, lemon-water mixture and the tomato paste and mix well.
When the mixture nearly thickens, add the frozen peas and mix well again. Lower the flame.
Taking a large spoon, slowly put in the cooked basmati rice (one spoon at a time) and gently mix until each grain of rice is fully covered with the masala mixture (ensure the flame is kept low).
Cook till the rice is quite hot and ready to eat.
Garnish with chopped coriander before serving.