Tamarind & sesame seed rice Imli & till ke chawal

Ingredients

300g (10½oz) uncooked basmati rice or 900g (2lb) cooked

2 tablespoons sunflower oil

2 onions, thinly sliced

3 tablespoons white sesame seeds

2 garlic cloves, grated

2.5cm (1 inch) piece of fresh root ginger, peeled and grated

1 teaspoon salt

1 teaspoon ground turmeric

1 teaspoon chilli powder

2 tablespoons tamarind paste

1 tablespoon tahini paste

Directions

If not using previously cooked rice, wash the rice in cold water and drain, then cook in a large pan of boiling water for 8–9 minutes until tender. Drain well.

Meanwhile, heat the oil in a pan, add the onions and cook over a medium heat for 8 minutes until golden.

While the onions are cooking, heat a small pan, add the sesame seeds and dry-roast over a low heat for 1–2 minutes until lightly golden.

Add the garlic and ginger to the onions and cook for a minute. Then stir in the salt, ground spices, tamarind, tahini and 2 tablespoons of the roasted sesame seeds.

Mix in the cooked rice and cook over a high heat, stirring, for 2–3 minutes until heated through. Sprinkle the remaining tablespoon of toasted sesame seeds on top and serve.

Notes

The simple addition of the sour tamarind and creamy sesame is what makes this rice dish stand out from the rest. A bowlful of this warm rice is enough on its own but you can also serve it with a curry or dal, a spicy chutney or with Cheese and Chilli Naan.