Spiced Tomato & Toasted Almond Basmati
Recipe Type: Side dish, Ramadan, Main
  • 1 cup of basmati rice, uncooked
  • 2 tablespoons of ghee
  • 4 cloves of garlic, minced
  • 1 small onion, finely diced
  • ½ cup of almonds, peeled and halved
  • Juice of half a lime
  • ¼ cup + 2 tablespoons of tomato paste
  • 1½ cup of water
  • 1 teaspoon of sugar
  • ½ teaspoon chilli powder
  • ½ teaspoon of ground cumin
  • 1 bird’s eye chilli, finely sliced
  • 1 cinnamon stick, around 10 cm in length
  • Salt and freshly ground pepper to taste
  1. Rinse the basmati rice in cold water until the water runs clear then drain.
  2. In a separate pan, toast the almonds until golden and set aside.
  3. In a medium heavy-bottomed pot, melt the ghee on medium heat.
  4. Add the cumin, cinnamon and chili powder and stir to combine.
  5. Add the garlic and onions and cook until fragrant. They should not get any color on them.
  6. Add the tomato paste and stir the contents of the pot together then add the rice, water, lemon juice, sugar, salt and pepper.
  7. Bring to a rapid boil and leave to boil for a minute.
  8. Lower the heat and cover.
  9. Do not disturb the rice or lift the lid for around 12 minutes.
  10. Turn the heat off and leave to stand covered for another 5-10 minutes. Fluff with a fork before serving and top with toasted almonds.
Recipe by Honest Cooking at http://honestcooking.com/spiced-tomato-and-toasted-almond-basmati-for-ramadan/