Sindhi Rice

Name: Sindhi Rice
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 2-3 servings
Cuisine: Sindhi
Ingredients: 1 cup basmati rice; 2 tablespoons ghee, or vegetable oil; 1 teaspoon Cumin, seeds; 1 medium Onion, thinly sliced; 1 medium Tomato, chopped; 1 teaspoon ginger-garlic paste; 1 teaspoon turmeric powder; 1 teaspoon red chili powder; 1 teaspoon coriander powder; 1 cup Mixed Vegetable, peas, carrots, potatoes; 2 cups water; salt, to taste; 2 tablespoons Cilantro, chopped

Veg Vegan

Plain steamed long-grain basmati cooked by the absorption method — the base of the Sindhi meal over which sindhi kadhi or seyal gosht is poured. The Sindhi rice is cooked with a slightly higher water ratio than North Indian steamed rice, producing a very slightly sticky grain that holds together when the kadhi is poured over rather than becoming waterlogged. A small amount of salt and a spoonful of oil are added during cooking; no whole spices, no tempering. The simplicity is deliberate: the rice is the blank canvas for the boldly flavoured Sindhi curries and kadhi that accompany it.

Cuisines

Sindhi

Best for

Lunch Dinner

Recipe

Prep: 20 min Cook: 40 min Total: 60 min 2-3 servings

Ingredients

	1 cup	Basmati rice
	2 tablespoons	Ghee , or vegetable oil
	1 teaspoon	Cumin , seeds
	1 medium	Onion , thinly sliced
	1 medium	Tomato , chopped
	1 teaspoon	Ginger-garlic paste
	1 teaspoon	Turmeric powder
	1 teaspoon	Red chili powder
	1 teaspoon	Coriander powder
	1 cup	Mixed Vegetable , peas, carrots, potatoes
	2 cups	Water
	—	Salt , to taste
	2 tablespoons	Cilantro , chopped

Instructions

1 Wash and soak the rice for 20 minutes, then drain.
2 Heat ghee or oil in a pot over medium heat.
3 Add cumin seeds and let them splutter.
4 Add sliced onions and sauté until golden brown.
5 Stir in the ginger-garlic paste and sauté for a minute until aromatic.
6 Add chopped tomatoes and cook until they soften.
7 Mix in turmeric, red chili powder, and coriander powder.
8 Add the mixed vegetables and sauté for 2-3 minutes.
9 Add the soaked and drained rice, stirring gently to coat the rice with the spices.
10 Pour in water and add salt to taste.
11 Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and water is absorbed.
12 Fluff the rice with a fork and garnish with fresh coriander leaves before serving.

Tips

For extra flavour, use whole spices like bay leaves, cloves, and cardamom in the oil before adding onions.