Tomato Rice


Basmati rice or Jeera rice: 3 Cups

Tomato: 8 medium

Onion (Chopped): 3 big

Garlic (Crushed): 2 tbsp

Ginger (Crushed): 1 tbsp

Green Chilly (Slit): 3

Chilly Powder: 2 tbsp

Coconut Milk (medium thick): 4 cups

Cinnamon: 1 inch piece

Green cardamom: 3

Black cardamom: 1

Cloves: 5

Fennel: 1 tbsp

Ghee or oil: 3 tbsp

Corriander leaves (chopped): 1 cup (heaped)

Curry Leaves: 2 sprigs

Salt: to taste

Method to prepare

Step1: Blanch the tomatoes by boiling them in water till the skin splits. Let it remain in the hot water for 15 to 20 minutes. Then take it out and grind it in a food processor when cool enough

Step 2: Wash and drain the rice

Step 3: Heat the ghee in a cooker and add the whole spices (Cinnamon, cloves, both cardamom and fennel) and saute for 1 to 2 minutes

Step 4: Add the ginger and garlic and saute for 2 to 3 minutes till there is no more smell

Step 5: Add the onions curry leaves slit green chilly and saute till the onions are transparent

Step 6: Add the chilly powder and saute for ½ a minute

Step 7: Add the rice and saute gently till the rice just starts to stick to the bottom and sides of cooker

Step 8: Now add the tomato puree, coconut milk, mushroom, peas, coriander leaves and salt and mix well. Check the seasoning

Step 9: Close the cooker and cook till one whistle. Leave it undisturbed for 30 minutes.

Step 10: Open the cooker and transfer the cooked rice into a wide vessel and fluff it up gently with a fork.

Step 11: Garnish with chopped coriander and serve it hot with raita, papad and pickle or any curry

Notes: The tomato puree and coconut milk together should not be more than 6 cups. So adjust the amount of coconut milk accordingly.



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