Curry Leaf And Tomato Rice Recipe Kit Recipe

About this recipe

Experience the vibrant flavors of South India with our Curry Leaf and Tomato Rice Recipe Kit! This kit brings together aromatic curry leaves, fresh tomatoes, and a blend of traditional spices to create a dish that’s both comforting and bursting with flavor. Perfect for a quick meal or a side dish, this recipe is easy to prepare and packed with wholesome ingredients. Simply follow the step-by-step instructions to enjoy a restaurant-quality dish in the comfort of your home. Order now on the AnyFeast website or app and bring the taste of authentic Indian cuisine to your table!

Ingredients

• 100 g Curry Leaves
• 500 g Onion
• 1 kg Basmati Rice
• 100 Ml Gowardhan Ghee
• - Baby Tomatoes
• 50G Green Chilies
• 200 g Table Salt
• 50g Everest Garam Masala
• 100 g Jeera
• 20 g Turmeric Powder
• - Red Chilli Powder
• 500 Ml Champion Oil
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Gather all ingredients: 1 cup basmati rice, 2 medium tomatoes (finely chopped), 1 sprig fresh curry leaves, 1 medium onion (finely chopped), 2 green chilies (slit), 1 tsp mustard seeds, 1 tsp cumin seeds, 1/2 tsp turmeric powder, 1 tsp red chili powder, 1/2 tsp garam masala, 1 tbsp oil, 1 tbsp ghee, salt to taste, and 2 cups water.
2. 2. Rinse the basmati rice thoroughly under running water until the water runs clear. Soak the rice in water for 20 minutes, then drain and set aside.
3. 3. Heat a pressure cooker or deep pan on medium flame. Add oil and ghee. Once hot, add mustard seeds and let them splutter.
4. 4. Add cumin seeds and sauté for a few seconds until aromatic.
5. 5. Add the chopped onions and slit green chilies. Sauté until the onions turn translucent.
6. 6. Add the curry leaves and sauté for another 30 seconds to release their aroma.
7. 7. Add the finely chopped tomatoes and cook until they turn soft and mushy.
8. 8. Add turmeric powder, red chili powder, and garam masala. Mix well and cook for 1-2 minutes to allow the spices to blend.
9. 9. Add the drained rice to the cooker or pan. Gently stir to coat the rice with the spice mixture for 1-2 minutes.
10. 10. Pour in 2 cups of water and add salt to taste. Stir gently to combine.
11. 11. Close the pressure cooker lid and cook on medium flame for 2 whistles. If using a pan, cover with a tight-fitting lid and cook on low flame until the rice is fully cooked and water is absorbed (about 15-20 minutes).
12. 12. Turn off the heat and let the pressure release naturally. If using a pan, let it sit covered for 5 minutes.
13. 13. Open the lid and fluff the rice gently with a fork to mix the flavors evenly.
14. 14. Serve hot with raita, papad, or any side dish of your choice.