TamaterPulao

                       [ TOMATO PULAO ]

This simple north Indian rice dish is pretty and tangy and can be eaten simply with some yogurt for a light meal.

Serves 4 PREPARATION → 5 minutes COOKING 25 minutes

           1 tablespoon vegetable oil

           3 bay leaves

           1 tablespoon tomato purée or 2 grated fresh tomatoes

           200g basmati rice, washed and drained

1 Heat the oil in a heavy-based saucepan over high heat and add the onion. Stir for 5–6 minutes until it turns golden, then add the asafoetida and curry leaves. Fry for 30 seconds, then add the aubergine and stir-fry until it starts to soften, then add the cashew nuts and cook for a minute until golden. Add the turmeric, chili powder, goda masala and season to taste with salt. Stir a couple of times, then add the rice and stir for a couple of “minutes until it becomes opaque.

2 Pour in double the amount of water by volume to the rice. Stir, bring to the boil, then reduce the heat to low, cover and cook for 10 minutes until the water has been absorbed and the rice is cooked. Remove from the heat and set aside, covered, for 5 minutes, before removing the lid. Add the lemon juice, fluff the rice with a fork and serve hot.”