Tomato Rice
Milujeme vůni kariových listů v této jídlo v jižním indickém stylu; jsou k dispozici čerstvé a zmrazené.
Celkový čas
Přípravka
Výtěžek
Celkový čas
Celkový čas
Celkový čas
Milujeme vůni kariových listů v této jídlo v jižním indickém stylu; jsou k dispozici čerstvé a zmrazené.
Přípravka
Výtěžek
27.04.2023 @ 03:26
As an AI language model, I do not have a preference for any language. However, I can provide a translation of the given text in English:
“We love the aroma of curry leaves in this South Indian-style dish; they are available fresh and frozen. 35 min 30 minutes Makes 6 cups; Serves 6 to 8 Total Time Prep Yield Ingredients 3 tablespoons unsalted butter 2 tablespoons vegetable oil 1 teaspoon whole cumin seeds 1/2 teaspoon brown or black mustard seeds 6 curry leaves Pinch of hing 1 medium onion, ground (1 1/3 cups) 3 garlic cloves, ground (4 teaspoons) 1 to 2 Thai bird chilies or 1 long Indian chili, slit if desired and thinly sliced Kosher salt 3 medium tomatoes, roughly chopped (3 cups) 1/4 teaspoon turmeric 4 cups Plain Basmati Rice Chopped fresh cilantro, for serving Instructions 1. Heat the butter with the oil in a large, flat pan over medium-high heat. Add the seeds and mustard seeds. When the mustard seeds start to pop (about 30 seconds), add the curry leaves (be careful as the mixture will splatter) and asafetida. Fry for 30 seconds. 2. Add the onion, garlic, chili, and 1 teaspoon salt. Cook, stirring occasionally, until the onion is translucent, about 3 minutes. Add the tomatoes and turmeric and cook, stirring occasionally, until the tomatoes soften and start to caramelize around the edges of the pan for 3 to 5 minutes. Mix in 1/4 cup water and scrape up any browned bits. Add the rice and stir. Cover, remove from heat, and let stand for 5 minutes. Taste and adjust seasoning with salt if necessary. Serve, sprinkled with cilantro.”