Ingredients:
- 3 cups cooked cool basmati rice
- 2 tablespoons ghee
- 1 tablespoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon deghi mirch
- 1 teaspoon salt (adjust to your liking)
- 2 tbsp oil for cooking rice
- ½ tablespoon cumin seeds
- 1 tablespoon garlic chopped
- 1 tablespoon ginger chopped
- 1 cup onion diced
- 1 tablespoon tomato paste
- Hot water for cooking
- Cilantro for garnish
- Lemon or lime for finishing
Directions:
- Add ghee to the cooked rice. Mix well and coat all the grains of rice with ghee.
- Add garam masala, cumin powder, turmeric powder, deghi mirch and salt to the rice and mix well.
- Heat oil to medium high in a pan and toast cumin seeds for 90 seconds. Add the garlic and green chili and cook for 60-90 seconds.
- Add in the onion and cook for 2-3 minutes until it’s light and translucent.
- Next add in the tomato paste and mix well. Add a splash of hot water to prevent burning. Cook for 60 seconds.
- Add the seasoned rice to the pan and mix well. Increase the heat to high and cook everything together for 2-3 minutes.
- Switch off the heat, finish with freshly chopped coriander and a squeeze of lemon or lime.
