Ingredients
;
Butter 60 g (2 oz)
Garlic 2 cloves, peeled and minced
Onion 1, peeled and sliced
Cardamoms 2 pods, crushed
Cinnamon 1 stick, about 5 cm (2 in) long + extra for garnishing
Cloves 2
Rice225 g (71/2 oz)
Tomato juice450 ml (15 fl oz)
Milk 1 Tbsp
salt to taste
Method;
1. Heat butter in a frying pan. Fry garlic until it turns golden brown. 2. Add onion, cardamoms, cinnamon and cloves. Fry until onion is soft and translucent and spices are fragrant. 3. Add rice, tomato juice, milk and salt. Gently stir ingredients together. 4. Cover pot and cook rice for 20–25 minutes, or until liquid has been absorbed. Remove from heat. 5. Using a fork, fluff rice then replace cover and let rice cook thoroughly in its own steam for at least 5 minutes. Garnish as desired before serving.
Butter 60 g (2 oz)
Garlic 2 cloves, peeled and minced
Onion 1, peeled and sliced
Cardamoms 2 pods, crushed
Cinnamon 1 stick, about 5 cm (2 in) long + extra for garnishing
Cloves 2
Rice225 g (71/2 oz)
Tomato juice450 ml (15 fl oz)
Milk 1 Tbsp
salt to taste
Method;
1. Heat butter in a frying pan. Fry garlic until it turns golden brown. 2. Add onion, cardamoms, cinnamon and cloves. Fry until onion is soft and translucent and spices are fragrant. 3. Add rice, tomato juice, milk and salt. Gently stir ingredients together. 4. Cover pot and cook rice for 20–25 minutes, or until liquid has been absorbed. Remove from heat. 5. Using a fork, fluff rice then replace cover and let rice cook thoroughly in its own steam for at least 5 minutes. Garnish as desired before serving.
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