MUMMEPRENEUR

METHOD

1. Place the washed rice and water in a microwave cooker. Add salt and cook on high for 15-20 minutes. Let it stand for 5 minutes, then open it. Fluff it up with a fork and keep aside.
   

   cooked rice

2. While the rice is cooking, chop finely the garlic, onions, tomatoes, green chillies and corriander leaves and keep aside for later.
   
3. Take ghee in a microwave cooker and add to it mustard, cumin and fennel seeds. Microwave at high for 3 minutes.
   
4. Add the curry leaves, garlic and green chillies. Mix well and microwave for another 2 minutes.
   
5. Next, add the onions . Mix well and microwave for 2 minutes.
   
6. Now, add the tomatoes and microwave covered for 4 minutes, till mushy. Add the chilli and turmeric powder and microwave for another 2 minutes.
   
7. Add to this the cooked rice and mix in gently. Microwave at 80% power for 2-3 minutes.
   
8. Just before serving, mix in 1 tbsp of the corriander leaves.
9. Serve hot, garnished with the remainder corrainder leaves and roasted nuts, with any raita or gravy of your choice. I would recommend this lip smacking Kozhi Vartha Kari or this delicious Veg Makhanwala.

*Adjust the water according to the instructions on the pack if any or based on previous experience.

• Be careful not to overcook the rice. The grains should be separate.
• Adjust the number of chillies used according to their pungency or to suit your palate.
• I have used the Milton microwave cooker, but you can use any microwave safe dish.
• You can use roasted peanuts instead of cashewnuts, for garnishing.