• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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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

  1. 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.
  2. 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.
  3. 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.
  4. Serve tomato rice, sprinkled with shallot and garlic crisps.

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