01 January 2013,23:12 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
35 minutes

Preparation Method :

  • Heat the oil in a heavy non-stick saucepan. Add the cumin seeds and fry for about half a minute.
  • Add the onion and sauté for about 3-5 minutes or until soft and golden
  • Add the tomatoes, tomato puree, chilli and salt. Cook for about 5-7 minutes or until thick.
  • Stir in the water, drained rice and fennel seeds. Adjust seasoning with salt and chilli. Bring to the boil.
  • Cover tightly and cook, undisturbed for 10 minutes or until the rice is done, turn off the heat and leave to steam, covered and undisturbed for 10-15 minutes.
  • Drizzle with lemon juice. Fluff up and garnish with the coriander and mint. Serve hot. 


  • 250 grams Basmati rice, washed, soaked and drained
  • 150 grams tomatoes, ground
  • 400 ml hot water
  • 3 teaspoon Cooking oil
  • 1 teaspoon cumin seeds
  • 1 onion, sliced
  • 1 tablespoon tomato puree
  • Red chilli powder, salt, to taste
  • 1 teaspoon fennel seeds, roughly pounded
  • Lemon juice to taste
  • A handful of chopped fresh coriander and mint 

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