Wednesday, July 31, 2013

Tomato & Fennel Rice

1 ½ cup basmati rice
1 small onion finely chopped
2 teaspoon fennel seeds
2 cloves garlic, chopped
3 ripe tomatoes, skinned, deseeded and finely chopped
2 tablespoon sunflower oil
2 ½ cups water
Salt to taste
Coriander chopped, for garnishing.

  • Wash the rice, soak in water for 15 minutes and drain thoroughly.
  • Heat oil in a heavy bottomed pan and fry the onion,garlic and fennel seeds for  4-5 minutes.
  • Add the tomatoes along with rice and stir for 2-3 minutes.
  • Add water along with salt and give a good stir.
  • Cover tightly,reduce the flame and simmer for 10 minutes or until the rice gets cooked.
  • Turn off the flame and garnish with chopped coriander leaves.
  • Serve hot with raita/curry of your choice.

*I tried the same recipe with cuscous instead of rice. Addition of 3 tablespoons of red and green  bell pepper along with onion,fennel seeds and garlic added extra taste to the dish ...Below is the picture of Tomato & Fennel Cuscous which I made.Hope you all enjoi...


  1. One recipe for rice and wheat that is really good.

  2. oh lovely... for those lazy days... :)


We would be glad to hear your feedback:)