Just like Nigerian jollof rice, this meal has a way of bringing people from the Southern India together. Although the preparation method is quite similar to jollof, it has an entirely unique flavour – proudly Indian! What more, you can use your leftover rice.
Rinse and soak the rice for about 30 minutes. Drain and pressure cook the rice for 3 whistles with ratio 1:1.5. Set the rice aside and allow to cool.
Chop the onion, tomatoes, curry leaves, coriander leaves and mince the garlic then set them aside. Also, dice the green chilli and set aside.
Heat the oil and ghee in a saucepan over medium heat then add the mustard, fennel seeds, channa dal, curry leaves and 1 small piece of cinnamon stick. Add the onions, garlic and green chilli until fragrant.
Add the tomatoes, garam masala, turmeric powder, chilli powder and salt then stir. Cook until it turns to a semi gravy.
Add the rice to the sauce and stir carefully without breaking the grains. Add the ghee and coriander leaves. Stir and remove from heat.
Click to get all the ingredients from Supermart.