This is another one of my favourite Indian recipes. It is easy to make and a joy to eat. I have taken leftovers for lunch to clinic and it tasted even better than freshly cooked. I used wild rice in this recipe but you can use other types of rice such as Basmati or brown rice if you prefer them. The coconut cream is also optional but it definitely makes the rice creamier.

Enjoy:-)

Ingredients:

• 200 g/7 oz. Wild Rice
• 600 ml boiling Water
• 400 g/14 oz. can chopped Tomatoes
• 150 ml/5 oz. Coconut milk
• 1 large Onion, finely chopped
• 3 cloves Garlic, finely chopped
• 3 green or red Chilies, whole
• 1 tsp Garam Masala
• 1 green Cardamom
• 4 Cloves
• Salt
• 2 tbsp Vegetable Oil

Method:

• Bring the rice to boil and simmer covered over low heat for 15-18 minutes.
• Meanwhile, in a separate pan, heat the oil and fry garam masala, cardamom and cloves for 1 minute.
• Add chopped onion and garlic to the spices and fry over medium heat for 5-7 minutes.
• Remove the cloves and green cardamom from the onion mixture and discard.
• Add chopped tomatoes and chilies to the onion mixture and cook for 5-7 minutes or until tomatoes are cooked.
• Drain the cooked rice and add to the tomato mixture. Mix well and add salt.
• Pour in the coconut milk, mix well and cook for another 3-4 minutes.
• Serve hot.