Ingredients45 m servings 234 cals
- In a medium saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer 20 minutes, until liquid has been absorbed. Fluff rice with a fork.
- Heat 1/2 the oil in a medium saucepan over medium heat, and saute the garlic paste and ginger paste until lightly browned. Mix in the tamarind paste, turmeric, salt, and pepper. Gradually mix in the rice. Cook and stir until well coated.
- Heat the remaining oil in a small skillet, and saute sesame seeds until lightly browned. Mix into the rice mixture. Garnish with cilantro to serve.
Per Serving: 234 calories; 7.4 g fat; 37.1 g carbohydrates; 2.9 g protein; 0 mg cholesterol; 133 mg sodium. Full nutrition
ReviewsRead all reviews 3
Too sour. No-one in my family cared for it. I would not recommend unless you are very fond of tamarind.
Very good. I love strong flavors, and this was absolutely delicious and was an excellent accompaniment to a chicken curry dish I made. Cut back the tamarind paste a bit if you prefer a less so...