Mashkool Rice

by Tarla Dalal

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Long grained rice tossed with deep-fried potatoes, onions and tomatoes and generously seasoned with baharat powder.

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Preparation Time: 15 Minutes
Cooking Time: 25 Minutes
Makes 4 servings
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Ingredients

oil for deep-frying
1 cup sliced potatoes
1 cup sliced onions
3/4 cup sliced tomatoes
1 1/4 cups long grained rice (basmati)
salt to taste
4 tbsp ghee
1/2 tsp Baharat
1/2 tsp cumin seeds (jeera) powder
3 tbsp milk
2 tbsp rose water

Method

Heat the oil in a kadhai and deep-fry the potatoes on a medium flame till they are cooked and golden brown. Drain on absorbent paper and keep aside.
In the same oil, deep-fry the onions till golden brown. Drain on absorbent paper and keep aside.
Put 3 tablespoons of the above hot oil in a pan, add the tomatoes and cook on both sides on a high flame for 2 minutes. Drain on absorbent paper and keep aside.
Clean, wash and soak the rice for 15 minutes.
Boil a vesselful of water. Add the rice and salt and cook till rice is done (approx.10 minutes). Drain and keep aside.
Heat the ghee in a kadhai, add the rice, half the fried onions, potatoes, tomatoes, baharat, cumin seeds powder, milk, rose water and salt and mix gently.
Serve hot garnished with the remaining fried onions.

RECIPE SOURCE : Lebanese