Making Butter [Chickenless] Rice would be tasty!
One can of tomato sauce (15 oz)
2 cups Water
1 cup Rice
1/2 cup Cream (or coconut milk)
3 Tbsp Garlic Powder (or a few cloves of garlic chopped)
2 Tbsp Butter
1 Tbsp Ginger
2 tsp Garam Masala
1 tsp Turmeric
1 tsp Paprika
1/2 Chili Powder
1/2 Cumin
1/2 Salt
The Rice:
Add the rice to the water. Cover over medium low heat for about 15 minutes.
The Spices:
Combine the Garlic, Ginger, Garam Masala, Turmeric, Paprika, Chili Powder, Cumin and Salt in a bowl. Set aside.
The Base:
Melt Butter, add Tomato Sauce. Add Spices. Cover and simmer for about ten minutes. Then add the Cream. Simmer uncovered for another five minutes, stirring occasionally.
Top the cooked rice with the Base. Enjoy!
Note the only thing missing here is the chicken that's typically served at your local Indian Restaurant.
One can of tomato sauce (15 oz)
2 cups Water
1 cup Rice
1/2 cup Cream (or coconut milk)
3 Tbsp Garlic Powder (or a few cloves of garlic chopped)
2 Tbsp Butter
1 Tbsp Ginger
2 tsp Garam Masala
1 tsp Turmeric
1 tsp Paprika
1/2 Chili Powder
1/2 Cumin
1/2 Salt
The Rice:
Add the rice to the water. Cover over medium low heat for about 15 minutes.
The Spices:
Combine the Garlic, Ginger, Garam Masala, Turmeric, Paprika, Chili Powder, Cumin and Salt in a bowl. Set aside.
The Base:
Melt Butter, add Tomato Sauce. Add Spices. Cover and simmer for about ten minutes. Then add the Cream. Simmer uncovered for another five minutes, stirring occasionally.
Top the cooked rice with the Base. Enjoy!
Note the only thing missing here is the chicken that's typically served at your local Indian Restaurant.






