Italian, Spanish and Indian cuisines have a lot in common. They use a lot of similar spices, like cumin and saffron. They are known for amazing rice dishes- risotto (Italian), paella (Spanish), biryani/pulao (Indian).
They also all use the triumvirate of vegetables in some form in their cuisine- tomatoes, green peppers and onions. Great by themselves, amazing when combined.
Today’s recipe is an Indian pulao where I combine well cooked basmati rice with a sauce of spices, tomatoes, green peppers and onions.
You can use freshly cooked rice or leftover plain rice as well. It’s a very simple dish that can be made in under 25 minutes. It goes great with the roasted plantain chips from my earlier blog post.
Here is how to make it:
2 large tomatoes
1 small green pepper
1 small onion
1 teaspoon ginger paste (or diced fresh ginger)
1 green chile (optional)
6 curry leaves (optional)
1 teaspoon olive oil
1/2 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon ground cumin powder
1 teaspoon ground coriander powder
1/2 teaspoon salt
1 cup rice, cooked (see my “how to” on cooking rice in the Learn menu)
1. Dice 2 large tomatoes, 1 small green pepper and julienne or dice 1 small onion.
2. Heat the oil in a sauté pan. Add the mustard and cumin seeds. When the mustard starts popping add the green peppers and onions. Sauté until the onions are lightly browned.
3. Add the tomatoes, ginger, optional green chile and optional curry leaves. Cook well until the tomatoes are soft.
4. When the tomatoes are well cooked, add the coriander and cumin powders. Mix well.
5. Add the cooked rice and mix well. Salt to taste.