Mexican Rice

Soya has a love and hate relationship in the house. I love it and the pati detests it

However once when I did give it to him for lunch as a curry, he didnt complain. So I took the liberty of making the Mexican rice from the Pressure cooking book from Nita Mehta. Page 80.

You shall need: [Feeds 3-4]

1 cup… Rice

2 tbsp… Ghee

1/4 tsp… Jeera

1″… Dalchini/cinnamon stick

1-2….Black Cardamom

1/4 cup… Soya Nuggets [I used mini ones. Soak them in Luke warm 1/4 cup water for 30 min]

3-4 tbsp… Tomato Puree

1 … Sliced onion

Salt to taste

1.5 cup… water

1/4 tsp… red chilly powder

green and orange food color optional

Method:

• In the cooker, heat ghee. Add the dalchini, cardamom and jeera.
• Add the onion and cook until light brown.
• Now add the puree, salt, red chilly powder. Cook until the fat leaves the masala.
• Now squeeze the nuggets off excess milk and add to the masala.
• Stir until it is evenly coated.
• Add the drained rice to the masala.
• Now pour 1.5 cup water and bring it to the boil.
• Put the cooker lid on and cook upto 3 whistles.
• Let the steam settle. Serve warm.
• I added 2 food colors to give some layer and color.

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Cheers

Goes to:

brain child of Zesty South Indian Kitchen

Brain child of Valli.

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