Description
A flavorful rice dish with a spicy kick. Leftover takeout rice works great!
Ingredients
Units
- 2 cups (473 ml) brown rice
- 1 small red onion
- 4 plum tomatoes
- 0.5 cups (118 ml) green pepper
- 2 dried red chilies
- 6-7 curry leaves
- 2 cloves garlic
- 1 teaspoon fresh ginger
- 0.5 teaspoon roasted cumin powder
- 0.5 teaspoon mustard seeds
- 1 tablespoon coriander powder
- 0.5 teaspoon garam masala
- 0.5 teaspoon turmeric powder
- 1 tablespoon tomato paste
- 3 tablespoons light olive oil
- A bunch of fresh mint leaves
- Salt
Instructions
- Heat oil in a pan.
- Add mustard seeds, chilies, curry leaves, garlic, and ginger; cook until the seeds begin to splutter.
- Add onions and cook for another few minutes until they turn translucent.
- Add the tomatoes, green pepper, and all dry spices. Turn the flame to medium-low, cover, and cook until the tomatoes are tender.
- Uncover and add the tomato paste along with ½ cup of water.
- Cook until the mixture begins to simmer, then add the rice and mint leaves.
- Mix well, adjust seasoning, and cook for a few minutes until the rice has absorbed any excess liquid.
- Serve hot with a dash of yogurt and crispy poppadams.
Notes
- For a smokier flavor, toast the cumin powder and coriander powder in a dry pan before adding them to the dish.
- Leftover cooked rice (white or brown) can be used; adjust cooking time as needed to ensure the rice is heated through.
- If you prefer less heat, remove the seeds from the dried red chilies before adding them to the pan.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stir-Frying
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 5
- Protein: 7
- Cholesterol: 0