Tomato Rice (Tamatar Biryani

• Meat

  • 2 Blades mace

• Produce

  • 1/4 cup Cilantro, stems leaves and tender
  • 4 medium-size cloves Garlic
  • 1 tsp Ginger, fresh
  • 1 Red onion, small
  • 1 can Tomatoes

• Pasta & Grains

  • 1 cup Indian or pakistani white basmati rice

• Baking & Spices

  • 6 Cardamom pods, green or white
  • 2 Cinnamon sticks (each 3 inches long
  • 1/4 tsp Cloves, whole
  • 1 tsp Kosher or sea salt, coarse
  • 1/4 tsp Turmeric, ground

• Dairy

  • 2 tbsp Ghee or butter

• Other

  • 2 Or 3 fresh green thai, cayenne, or serrano chiles, to taste, stems removed, cut lengthwise into thin strips (do not remove the seeds

Found on food52.com

Description

Ingredients

• 1 cup Indian or Pakistani white basmati rice
• 2 tablespoons Ghee or butter
• 1/4 teaspoon whole cloves
• 6 green or white cardamom pods
• 2 cinnamon sticks (each 3 inches long)
• 2 blades mace
• 1 small red onion, cut in half lengthwise and thinly sliced
• 1 teaspoon shredded fresh ginger
• 4 medium-size cloves garlic, thinly sliced
• 2 or 3 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed, cut lengthwise into thin strips (do not remove the seeds)
• 1 can (14.5 ounces) diced tomatoes
• 1 teaspoon coarse kosher or sea salt
• 1/4 teaspoon ground turmeric
• 1/4 cup finely chopped cilantro leaves and tender stems

Directions

• Place the rice in a medium-size bowl. Fill the bowl halfway with water, to cover the rice. Gently rub the slender grains through your fingers, without breaking them, to wash off any dust or light foreign objects (like loose husks), which will float to the surface. The water will become cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now fill the bowl halfway with cold water and let it sit at room temperature until the kernels soften, 20 to 30 minutes; drain.
• Heat the ghee in a medium-size saucepan over medium-high heat. Sprinkle in the cloves, cardamom pods, cinnamon sticks, and mace. Cook until they sizzle, crackle, and smell aromatic, 15 to 30 seconds. Then add the onion and stir-fry until it is light brown around the edges, 5 to 7 minutes.
• Mix in the ginger, garlic, and chiles. Cook, stirring, for about 1 minute. (You dont want the garlic to brown because its nutlike crunch is important to the rices texture.) Stir in the tomatoes, with their juices, and the sea salt and turmeric. Simmer, uncovered, stirring occasionally, until the tomatoes soften, 5 to 7 minutes.
• Add the drained rice and toss gently to coat the grains with the tomato sauce. Pour in 1 1/2 cups water, and stir once to incorporate the ingredients. Bring to a boil, still over medium-high heat. Cook until the water has evaporated from the surface and craters are starting to appear in the rice, 5 to 8 minutes. Then (and not until then) stir once to bring the partially cooked layer from the bottom of the pan to the surface. Cover with a tight-fitting lid and reduce the heat to the lowest possible setting. Cook for 8 to 10 minutes (10 minutes for a gas burner). Then turn off the heat and let the pan stand on that burner, undisturbed, for 10 minutes.
• Remove the lid, fluff the rice with a fork, sprinkle with cilantro, and serve. (Remove the cloves, cardamom pods, and cinnamon sticks before you serve it, or just remind folks to eat around them.)