Ingredients:
• 2 cups – White Rice
• 4 cups – Water
• 300g- Sausages – chopped into 1/2 inch thick coins
• 1 large – Onion – chopped
• 1 – Large ripe Tomato – chopped
• 3 tbsp – Oil or Ghee
• 1 tbsp – Garlic-ginger
• 1 Maggi cube
• 1/4 tsp – Turmeric powder
• 1/4 tsp- Red Chilli powder
• 1 tsp – Coriander powder
• salt to taste
• For the whole Garam Masala
• 2 cardamoms, 1″ Cinnamon stick, 2-3 bay leaves, 2-3 cloves, 6 pepper Corns
• For the garnishing
• Chopped coriander- a small bunch, Lemon wedges – 3-4
Method:
- Take a pan and heat the oil.
- Boil some water in another vessel and keep aside.
- Add the whole spices (garam masala) to the oil and saute until they splutter.
- Add the onions and saute until pink.
- Now add the garlic ginger paste, the salt and fry for a minute.
- Add the tomatoes and cook until water separates from the masala.
- Add the chopped sausage and the dry powdered spices.
- Fry well, mix and evenly cover the sausages with the masala.
- Cook for 1 minute.
- Add the drained rice and the Maggi cube.
- Fry for a minute, mixing the rice well with all the ingredients.
- Add the boiling water.
- Now simmer, cover and cook until the rice is tender.
- Garnish with chopped fresh coriander and lemon wedges.
Recipe courtesy of Lil’ Chef