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| Tomato rice |
ingredients
- 2 tablespoons corn oil
- 1⁄2 teaspoon onion seeds
- 1 onion, sliced
- 2 tomatoes, sliced
- 1 yellow pepper, seeded
- and chopped
- 1 teaspoon grated fresh root ginger
- 1 garlic clove, crushed
- 1 teaspoon chilli powder
- 2 tablespoons chopped fresh
- coriander leaves
- 1 potato, diced
- 11⁄2 teaspoons salt
- 50g/2oz frozen peas
- 400g/14oz basmati rice
serves 4
- Heat the oil and fry the onion seeds for about 30 seconds. Add the onion and fry for about 5 minutes.
- Add the tomatoes, pepper, ginger, garlic, chilli powder, coriander, potato, salt and peas, and stir-fry over a medium heat for a further 5 minutes. Add the rice and stir-fry for about 1 minute.
- Pour in 750ml/11⁄4pt water and bring to the boil, then reduce the heat to medium. Cover and cook for a further 12–15 minutes. Leave the rice to stand for 5 minutes, and serve hot.
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