Halwai December 9, 2018

Ingredients:

• Basmati Rice – 1.5 cups
• Tomato puree – 1 tin
• Dry Red Chillies – 3
• Soy sauce – 1 tsp
• Bay Leaf – 1
• Cloves – 2
• Cinnamon – 1/2 inch
• Salt – to taste

Method:

  1. Wash, soak 1.5 cups basmati rice in salted water for 30 mins. Pour one tin tomato puree into a non-stick pan.
  2. Add 2 cups water, salt, 3 broken dry red chillies and 1 tsp soy sauce.
  3. Stir and bring to a boil. Add drained rice.
  4. Bring back to a boil. Add 1 bay leaf, 2 cloves and 1/2-inch stick cinnamon.
  5. Simmer on low with a loose-fitting lid.
  6. When done, each grain would separate and all liquid will be absorbed.
  7. Press a grain to test if done.
  8. Add 1/2 cup grated cheese and mix well and transfer to a large sheet of aluminium foil.
  9. Fold corners up to form a packet.
  10. Bake in a pre-heated oven at 200 degree C for 10 mins.
  11. Serve hot, with stir-fried vegetables, or a wholesome salad.

Recipe courtesy of Saroj Kering