Ingredients:
2 cups basmati rice, cleaned and washed
4 cups water
8 teaspoons tamarind pulp
3 tablespoons sesame seeds
1 medium onions, peeled and thinly sliced
1/2 teaspoon ginger paste
1/2 teaspoon garlic paste
1/4 teaspoon turmeric powder
1 teaspoon red chili powder
1/3 cup oil
2 1/4 teaspoons salt
2 tablespoons fresh coriander leaves
Directions:
Soak rice for 15 minutes.
Boil in 4 1/2 cups water, drain and keep aside.
Soak tamarind in warm water for 30 minutes.
Squeeze and strain the pulp of the tamarind and discard the residue.
Dry roast the sesame seeds.
Heat oil in a wok.
Fry the onions till golden brown and crisp.
Remove, drain excess oil out and keep aside for garnishing.
In the same oil, add the ginger paste and garlic paste.
Stir-fry for a minute.
Add turmeric and red chilli powders and continue to stir-fry for another minute.
Add the tamarind pulp and cook for 2-3 minutes.
Add salt and mix well.
Add the rice.
Mix thoroughly.
Now add the roasted sesame seeds.
Cook for 2 additional minutes.
Stir in half of the chopped corriander leaves and fried onions.
Sprinkle the remaining corriander leaves on the rice.
Serve immediately or make sure you warm this a bit in the oven before serving; the idea is to serve hot!
Servings: 8
Time preparation: 45 min.
Time total: 75 min.