This is an adaptation of my friend’s recipe that I first tasted when I was in my 20s. She served it with fried chicken. I sometimes serve it with potato wedges or baked chicken tenders.
Basmati rice 2 cups
Tomatoes 6 medium
Garlic 7 cloves, crushed
Coconut oil 2 tbsps
Salt to taste
Soak the rice for 10 minutes. Drain.
Blanch the tomatoes in boiling water, skin them and purée in a blender.
Heat the oil in a heavy-bottomed pan and add the crushed garlic. Fry but don’t let the garlic burn.
Add the drained rice and fry for 2 minutes.
Add the tomato purée and mix well.
Add 2 cups of water and salt to taste.
Cover and cook on low heat till the water is totally absorbed and the rice is cooked.