Phodni Rice

Phodni rice is a part of the reigonal cuisines. It is similar to pulao but with an Indian authencity.

Ingredients

1 cup basmati rice (washed and soaked for 30 minutes)

1 large onion, thinly chopped (kanda)

2 medium tomatoes, chopped

Salt to taste

1 teaspoon turmeric powder

1 teaspoon red chili powder (adjust to taste)

Oil for cooking

Chopped coriander leaves for garnishing

6-7 Curry leaves

2-3 Chopped Green Chilli

Procedure

1. Heat oil in a large pan or pot. Add mustard seeds, curry leaves, green chili, turmeric powder.

2. Add the chopped onions (kanda) and sauté until they turn golden brown.

3. Stir and cook for a minute until the raw smell disappears.

4. Add the chopped tomatoes and cook until they turn soft and the oil starts to separate.

5. Drain the soaked rice and add it to the pot. Mix gently to coat the rice with the masala.

6. Add water to the pot. The ratio of rice to water is typically 1:2, but adjust according to your rice type. Bring the mixture to a boil.

7. Once it comes to a boil, reduce the heat to low, cover the pot with a lid, and let the rice cook for about 15-20 minutes or until it's fully cooked and the water is absorbed.

8. Once the rice is cooked, remove the pot from the heat and let it sit covered for 5-10 minutes. This helps the rice grains settle and fluff up.

9. Add turmeric powder, red chili powder, and salt. Mix well and cook for a couple of minutes.

10. Gently fluff the rice with a fork. Garnish with chopped coriander leaves.

11. Your Kanda Tomato Masala Pulao (Phodni Rice) is ready to be served. It can be enjoyed on its own or with yogurt, raita, or any side dish of your choice.