Ingrediants:
Basmati Rice
Cumin Seeds
Vegetable Oil
Tomatoes
Serano Pepper
Ground Turmeric, Ground Cumin and Coriander, Ground Chili Powder
Salt and Sugar
Preparation:
Rinse Basmati rice out with hot water before cooking and soak in hot water for a few minutes. Then take a pan with 2 tbsp of vegetable oil. Add half tsp of cumin seeds and heat the pan on medium high heat. Then add 1.5 cup of water for 1 cup of rice. Add salt to taste and 2 tsp of ground turmeric. Cover the pan and let the water boil. When the water is boiling, add the drained rice to the water. Leave the pot uncovered until most of the water has been absorbed into the rice. Then cover the rice with a lid and lower to heat to low. Cook for another 10-12 minutes until the rice is ready.
While the rice is cooking, chop some tomatoes and 1 serano pepper. Heat 1 tbsp of vegetable oil in a pan. Add 1 tsp of cumin seeds. Heat the oil and then add the tomatoes. Sweat the tomatoes until they are completely broken down. Then add salt, 1 tbsp of sugar, 1 tsp of chili pepper, 1 tsp of turmeric powder and 1 tbsp of ground coriander and cumin. Sautee for a 3-4 minutes to cook the spices. Then enjoy this phenomenal fresh tomato chutney with the yellow rice on a hot summer evening. Enjoy!!!
