Urmelis Creamy, Fiery Masala – Rice Indian Way
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 cup rice, plain or basmati
- 1 medium onion (s)
- 2 medium clove (s) garlic
- 2 tablespoon butter
- 1 teaspoon oil
- Spice mixture, (Garam Masala)
- Curry, if possible Thai curry, red or a mixture fire and curry
- 2 cup vegetable broth
- 5 cherry tomato (s) or diced canned tomatoes
- 2 teaspoons butter as well
- salt
- Lemon pepper
Print Recipe
Pin Recipe Instructions
- Finely dice the onion and garlic cloves, dice the tomatoes and drain the canned tomatoes.
- Gently heat the butter with oil in a saucepan. Add the onion and garlic and let it turn to glass for a moment. Now add 2 teaspoons of Garam Masala and sweat for about 3-5 minutes over a gentle heat. Add the rice, sweat briefly and deglaze with the stock. Stir well, then season with 2 teaspoons of curry, salt and lemon pepper. Cover and leave to soak over low heat for 20-25 minutes. After 10 minutes stir in the diced tomatoes.
- When the rice is done, remove the pan from the heat, stir in the additional butter and mix everything well. If the whole thing is not fiery enough, you can add masala spices and curry to taste.
- Goes well with poultry dishes or as a main course without meat!
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