Tangy Red Rice

I made this today for Bhavnesh to take to lunch. It's a new twist to biryani and vagarlo rice. Here's the recipe:

• 1 tomato- chopped
• 1/2 onion- chopped lengthwise
• 1 green chilli- chopped
• 3-4 garlic cloves- cut or ground into paste
• 1 tsp red chilli powder
• 1 tsp sambhar powder
• pinch of turmeric powder
• 1 tsp salt
• pinch of black pepper
• 1/2 tsp cumin seeds
• 2 tbsp oil
• 1/2 cup rice (pre-cook with 1 1/2 cups of water)
• chopped cilantro for garnish
• splash of ketchup (you could probably replace with a bit of tomato paste)

1. Cook rice. I added my salt in the rice. Once it is cooked, spread out on a platter to let cool.
2. Meanwhile, heat some oil in a skillet. Add the cumin seeds and let splutter.
3. Then add the chopped onion, chopped green chilli, and garlic paste. Sautee together for 2-3 minutes.
4. Add the chopped tomatoes, red chilli powder, sambhar powder, turmeric powders. Sautee for a few minutes.
5. Then add the cooked rice and dash of salt, pepper and ketchup. Mix everything together. I also added a little bit of water because it looked a little dry.
6. Garnish with cilantro and serve with cucumber raita or onion raita. We are going to eat with the leftover sour cream from yesterday's burritoes.

I guess we will find out the verdict once Bhavnesh comes back from work, but it looked delicious (if that counts!)