Tindora Rice

Prep time: 20 min

Cook time: 35 min

Yield: 5

Main Ingredients: Dondakaya Basmati Rice Garam Masala

Ingredients

• Basmati Rice: 2 cups (long grained rice) cooked such that each grain is separate
• Onion: 1 (large) finely sliced
• Oil: 2 tbsp oil
• Ghee: 1/2 tbsp ghee
• Ginger garlic paste: 1 tsp
• Garam masala: Whole (4 cloves, 1" cinnamom, 1 elachi, 1 star anise, 1 bay leaf)
• Coconut paste: 2 tbsps
• Coriander powder: 1 tsp
• Cumin powder: 1/4 tsp
• Red chili powder: 1 tsp
• Turmeric powder: 1/4 tsp
• Salt to taste
• Lemon juice: 1 tbsp
• Coriander leaves for garnish
• Coarsely crush (do not make a paste):
• Coriander leaves: 5 tbsps (chopped)
• Pudina leaves: 7-8 (chopped)
• Green chillis: 2

  Method

  1. Heat 1 1/2 tbsp oil+1/2 tbsp ghee in a cooking vessel, add the halved dondakayalu/tindora and saute on medium flame till well roasted, approx 15 mts.
  2. Remove them onto a plate and keep aside.
  3. In the same vessel, add the remaining oil. Add whole spices and bay leaf and saute for half a minute.
  4. Add the sliced onions and saute for 6 mts.
  5. Add the ginger garlic paste and crushed coriander-pudina-green chillis and saute for 3 mts.
  6. Add the coconut paste and mix. Saute for 2 mts.
  7. Add coriander pwd, cumin powder, tumeric pwd and red chili pwd and mix.
  8. Add the sauteed dondakayalu and mix. Cook for 7-8 mts.
  9. Add the cooked rice and salt to taste and mix. Place lid and cook on low flame for 2-3 mt. Add lemon juice and mix.
  10. Turn off heat and remove onto a serving bowl. Garnish with fresh coriander leaves.
  11. Serve warm with raita or any curry of your choice.

  Tips

  • Vegans can omit ghee/clarified butter and use only oil.
  • If you do not have pudina on hand, omit it. But fresh coriander is essential for this recipe.
  • Tindora rice will taste good even without coconut paste.
  • Put the rice to boil and start the preparation process like slicing tindora, crushing green chilies, making coconut paste and slicing onions.