Basmathi Rice -1 cup ( Washed & soaked in water for 30 minutes)
Canola oil – 2 tbsp
Onion – 1 medium, chopped long & thin
Ajwain seeds – 1/4 tsp
Red chilly powder – 1/2 tsp
Pepper powder – 3/4 – 1 tsp
Tomato – 1 cup ( Pureed)
Tomato ketchup – 1 tbsp
Boiling water – 2 cups (1:2 ratio)
Chopped cilantro – 1 tbsp
Lime juice – 3/4 tbsp
Heat the oil & add the ajwain seeds, when you get an aroma throw in the onion & fry till it turns golden brown. Add the red chilly & pepper powders & stir fry till the raw smell disappears. Stir in the pureed tomato & tomato ketchup, saute till water completely evaporates.
Add the rice & fry till it is coated well with the masala; pour 2 cups of boiling water & add 11/4 tsp of salt. Cover cook on low heat for 10 minutes. Keep undisturbed for another 10 minutes.
Add the lime juice & cilantro; gently mix with the rice.
Serve hot with any non-veg of your choice; we had this with Kerala Chicken Roast.