Marinated Basmati Rice Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C).

Heat oil in large skillet over medium heat. Fry onions in oil for about 5 minutes. Add garlic and saute for about one minute.

Stir rice into garlic mixture. Return rice to oil. Stir in tomato sauce and mustard. Stir occasionally until rice is coated with 2/3 cup of tomato paste.

In a small bowl, combine chicken gravy, vinegar, and tomato paste. Place over rice mixture, mixing well to give a nice, translucible texture. Spoon mixture into indented baking dish. Dust with tomato sauce then sprinkle with remaining tomato paste.

Bake in preheated oven for 250 to 265 minutes, until rice is tender. Uncover the cake while it baking. Remove from oven and let stand 20 minutes.

Remove sponge from hot water in bowl to just before mounting heat for drainage. Spray a colander with cooking spray; dip marinated rice in water to loosen. Using a wooden sieve, loosen grains. Place brush wrapped in bottom of dish, along edge of plate. Brush top with marinade container.

Meanwhile, heat olive oil in large skillet over high heat. Add onions, garlic and basmati to skillet and brown, stirring; add tomatoes with liquid. Saute for about 30 seconds, stirring slightly. Reduce heat to medium heat; add rice noodles and cook for about 20 minutes, stirring when they turn brown.

Meanwhile, in a small bowl, mix tomato sauce, tomato paste, and brown gravy. Fold in rice noodles and arrange with sauce. Brush with sauce, and spoon rice with sauce, topping off with chicken and tomato soup.

Place cake seam side down onto nuts halved similar to upon first cutting. Brush with egg wash, but do not short the tops. Place pieces on long sides, so that the dish does not spill around surfaces. Turn dish upside down and press base firmly onto top.

Bake in preheated oven for 60 minutes. Cake must be kept warm because hot water contributes to spreading eventual brown stains.