Recipe Ingredient
- 4 cups Basmati rice
- 1/2 cup oil
- 8 shallots, sliced
- 3 cloves garlic, chopped
- 5 tbsp margarine or ghee (if preferred)
- 1 star anise
- 5 cloves
- 8 cardamoms, lightly smashed
- 7cm piece cinnamon
- 5cm knob ginger, bruised
- 1 onion, diced
- 1 cup canned tomato soup
- 2½ tbsp tomato puree
- 4½ cups water
- 3 tbsp evaporated milk
- 2 tbsp plain yoghurt
- 1/2 tsp salt
- 1 tbsp rose water or 1/4 tsp rose essence
Instructions
- Wash and drain rice. Heat 1/2 cup oil in a wok and fry shallots and garlic until golden and crispy. Remove with a slotted ladle. Leave aside.
- Heat ghee or margarine in a clean wok. Put in onion, star anise, cloves, cinnamon and cardamoms. Fry until fragrant. Add ginger and stir-fry for another minute. Add rice and toss well to mix for 2-3 minutes then transfer the rice mixture to an electric rice cooker.
- Add tomato soup, tomato puree and water. Allow rice to cook. Loosen rice grains and stir in milk, yoghurt, rose water and salt. Cook for another 5-6 minutes.
- Serve tomato rice, sprinkled with shallot and garlic crisps.
