Ingredients
Scale
- 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
Instructions
- Rinse the basmati rice in cold water until the water runs clear then drain.
- In a separate pan, toast the almonds until golden and set aside.
- In a medium heavy-bottomed pot, melt the ghee on medium heat.
- Add the cumin, cinnamon and chili powder and stir to combine.
- Add the garlic and onions and cook until fragrant. They should not get any color on them.
- Add the tomato paste and stir the contents of the pot together then add the rice, water, lemon juice, sugar, salt and pepper.
- Bring to a rapid boil and leave to boil for a minute.
- Lower the heat and cover.
- Do not disturb the rice or lift the lid for around 12 minutes.
- 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.