- 1 can chopped tomatoes
- chicken stock cubes (add atleast 250ml of water)
- 2 big onions
- 3 cloves garlic
- 1 tbsp tomato paste
Fry the onions and the garlic, then add the tomato paste and the tomato.
Add the turmeric and powdered chilli/pepper according to desired taste
Add the chicken stock and let it simmer for about 10 minutes or until your soup base is slightly thick.
Wash your rice and add it to the soup and reduce heat to medium and let it simmer.
I realised mine was burning at the bottom because the sauce was too thick, so i cooked it in the oven. I used a dutch oven (iron cast pot) and closed the lid and put the oven on grill. This made it cook very nicely.