Serves: 4
Calories: 330/serving
| Ingredient | Qty | Prep |
| Rice | 4/3 cups | dry roasted |
| Potato | 2 medium | diced |
| Onion | 1 large | chopped |
| Green chilis | 3 medium | sliced |
| Indian seasoning | turmeric, curry leaves | |
| Water | 3.25 cups | |
| Tamarind paste | 8 tbsp | |
| Brown sugar | 4 tsp | |
| Salt | to taste | |
| Ginger garlic paste | 1 tsp | |
| Cilantro | few leaves | chopped |
Method:
- Roast the rice till it turns color from translucent to white
- To seasoning add chilis, curry leaves, potato, ginger garlic paste, water, rice and mix well
- Add the tamarind, brown sugar, salt and cook for 1 whistle (or longer if the rice is not cooked by then)
- Microwave the onion on high for 2 minutes (with little salt) and add to the rice with cilantro leaves
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