This recipe was inspired by
Kumudha Venkatesan, of Canton, MI (USA).
small onion, chopped
large tomato, chopped
coriander leaves, chopped
Heat water over high heat in small saucepan until it boils. Add rice and reduce heat to low. Cover and cook until water is absorbed and the rice is fluffy; set aside.
In a small saucepan, heat butter over medium-high heat until melted. Add cumin seeds and chopped onion and stir to combine. Sauté for 3-4 minutes, until the onion has softened and is translucent.
Add tomatoes and curry powder and cook for another 3-4 minutes. Season with salt and stir the mixture well. Remove from heat.
Add cooked rice to the mixture and stir to combine.
Garnish the dish with coriander leaves and serve warm.