← Nouns Cooking · Indian

Ingredients

• 450 g cooked rice (about 200 g raw), cooled
• 2 tbsp oil or ghee
• 1 3 cm cinnamon stick
• 2 Cloves
• 1 tsp Fennel seeds
• 1 sprig Curry leaves
• 1 Onion, thinly sliced
• 1 Green chilli, slit
• 2 cm piece Ginger, crushed
• 3 cloves Garlic, crushed
• 3 ripe tomatoes, finely chopped
• 1 tsp Chilli powder
• ¼ tsp Ground turmeric
• ¾ tsp Salt
• 1 handful Mint, roughly chopped
• 2 tbsp Coriander (cilantro), chopped

Method

1. Heat the oil in a wide pan over medium heat. Add the cinnamon, cloves and fennel and fry for 30 seconds, then the curry leaves.
2. Add the onion and green chilli and fry for 5 min until soft and golden. Stir in the ginger and garlic for 1 minute.
3. Add the tomatoes, chilli powder, turmeric and salt. Cook for 8–10 min, stirring and mashing, until the tomatoes collapse into a thick masala with oil shining at the edges.
4. Stir in the mint, then add the rice and fold gently over low heat for 2–3 min until evenly coated and hot.
5. Finish with coriander and serve with raita, potato fry or crisp papads.

Tips

• Ghee instead of oil gives a richer flavour (then it isn’t vegan).
• Cool and refrigerate leftover rice within 1 hour, and reheat until steaming.

Sources

Written in our own words after cross-checking these recipes:

Hebbar's Kitchen Archana's Kitchen