Ingredients:

  • 2 tbsp neutral oil
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 1 tsp (5g) fresh ginger, grated
  • 2 cups (480ml) fresh tomatoes, pureed or crushed
  • 1 tbsp (15g) tomato paste
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 1/2 cups (300g) basmati rice, rinsed
  • 2 cups (480ml) vegetable broth
  • 1 tbsp (15ml) lemon juice

Instructions:

  1. Heat the oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and grated ginger, cooking for another 60 seconds until fragrant.
  2. Pour in the tomato puree and tomato paste. Increase the heat to medium-high and simmer for 5-7 minutes, stirring occasionally, until the mixture thickens and the oil slightly separates from the edges.
  3. Add the rinsed, drained rice to the tomato mixture. Stir constantly for 2 minutes until the grains are fully coated and smell slightly nutty.
  4. Pour in the vegetable broth and lemon juice. Stir once to combine, bring to a boil, then immediately reduce heat to the lowest setting. Cover with a tight lid and simmer for 15 minutes.
  5. Remove from heat and let the rice sit, covered, for 5 minutes to allow the steam to redistribute before fluffing.