Garlic Tomato Rice Bowl

• 1 1/2 cups long grain basmati rice
• 3 black cardamom pods
• 1/2 teaspoon cumin seed
• 1/2 teaspoon shahi jeera powder
• 1/2 cup tomato puree
• 1/4 cup finely chopped onion
• 1 1/2 tablespoons garlic paste
• 1/4 cup onion, finely chopped
• 1/2 tablespoon red chili powder
• 1 teaspoon salt
• 3 tablespoons olive oil
• 1 tablespoon spring onion
• 1 tablespoon chopped cilantro
• 1/4 teaspoon turmeric powder

1. Wash rice 2-3 times with water and soak in water for 30 minutes in medium sized pot.
2. Add 1/2 teaspoon salt, shahi jeera and cardamom in soaked rice.
3. In small pan heat 2 1/2 tablespoon of oil at medium heat .
4. Add cumin seeds and add chopped onion. Saute onion for 5-6 minutes until onion becomes light brown. Lower the heat.
5. Add garlic paste and saute for 2-3 minutes.
6. Add tomato puree, 1/2 teaspoon salt, turmeric powder, red chili powder, cilantro and stir well for 6-7 minutes.
7. Let it cool down and set aside.
8. Now boil rice at medium high heat and add 1/2 tablespoon oil.
9. After 15-17 minutes check if rice is almost done but should not be over cooked.
10. Drain excess water through sieve and let rice cool for 5 minutes.
11. Mix rice and tomato mixture well and heat for 5 more minutes to incorporate well.
12. Serve in serving bowl and garnished with spring onion.

long grain basmati rice, black cardamom pods, cumin, shahi jeera, tomato puree, onion, garlic, onion, red chili powder, salt, olive oil, spring onion, cilantro, turmeric powder

Taken from www.food.com/recipe/garlic-tomato-rice-bowl-518080 (may not work)