Urmelis creamy, fiery masala rice Indian style

Ingredients for 4 servings:

• 1 cup rice, regular or basmati
• 1 m.-sized onion(s)
• 2 medium-sized garlic cloves
• 2 tbsp butter
• 1 tsp oil
• Spice mix (Garam Masala)
• Curry, preferably Thai curry, red or fire curry mix
• 2 cups vegetable broth
• 5 cherry tomatoes or diced canned tomatoes
• 2 tsp butter, additional
• Salt
• Lemon pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

not an original recipe, but still delicious with poultry

Finely dice the onion and garlic cloves. Finely dice the tomatoes and drain the canned tomatoes. Gently heat the butter and oil in a saucepan. Add the onion and garlic and let them soften briefly. Now add 2 teaspoons of garam masala and sauté over low heat for about 3-5 minutes. Add the rice, sauté briefly, and deglaze with the stock. Stir well, then season with 2 teaspoons of curry powder, salt, and lemon pepper. Cover and let simmer over low heat for 20-25 minutes. After 10 minutes, stir in the diced tomatoes. When the rice is cooked, remove the pan from the heat, stir in the additional butter, and mix everything well. If that’s not spicy enough for you, you can add more masala spice and curry powder to taste. It goes great with poultry dishes or as a meatless main course!