Tarka Rice

Updated at: Thu, 03 Oct 2024 21:29:27 GMT

Step 1

Wash the rice 3/4 times and soak in lukewarm water for 30mins

Step 2

Heat up the oil with whole spices (black peppercorns, black cardamom, cinnamon stick, cumin seeds) and add the sliced onions

Step 3

Fry onions till they are brown. (Tip: The more brown the onion, the better the colour of tadka rice. If you want rice to be lighter in colour, don’t brown them as much)

Step 4

Add 2 chopped tomatoes, 5 green chillies, salt and garam masala and cook till soft (I add tomatoes for the flavour and bit of added colour but you can make it without tomatoes too)

Step 5

(Tip: whatever no. of cups of rice you are making, add same number of tsp of salt, minus 0.5. I made 2 cups rice so used 2-0.5=1.5tsp salt. You can always adjust accordingly but the salt is always perfect for me, with this method)

Step 6

Add 1 cup of vegetable of choice. (You can use peas, canned chickpeas, potatoes or carrots. I used frozen peas so they don’t need to be cooked for long but if you’re using other vegetables, make sure they are about 80-90%done.

Step 7

Add water and bring it to boil once and when the water starts drying up, cover and cook on low heat for 13-15mins. After 10mins, you can open the lid and add a splash of water if needed but for my rice it takes 13mins to be fully cooked.

Step 8

(Tip: the no. of cups water you use is the same as the no. of cups of rice you are making. Also, Only lower the heat when water starts drying up to ensure rice doesn’t stick together. Based on the type of rice you use, it might be a little bit of trial and error. For reference i use Surya Extra Long Basmati rice)

Step 9

Serve with salad, chutney and curry of choice or have on its own.

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