27 TOMATO RICE (TYPE 2)

I am back from a short break. Had been on a long trip with my family to Pittsburg, Hershey, Washinton D.C, New Jersey, New York, Atlantic City. Also had plans to visit Virgnia then cut short a day's trip since the kids were too tired travelling and sight seeing for long hours and now I am back to bloging again.

I am here with a simple tomato rice.



Basmati rice - 2 cups
Onion - 1 medium chopped fine
Tomato - 5 chopped
Green chillies - 2 slit long
Ginger - 1 inch piece ( crushed)
Garlic - 4 flakes ( Crushed)
Cilantro/coriander leaves - few chopped
Chilli powder - 3/4 tbsp
Cumin seeds - 3/4 tsp
Spices - bay leaf, cinnamon,Anistar, cloves, cardamom(all optional just give a biryani flavor)
Oil - 2 tbsp
Salt as needed

Wash and soak rice for 15 mts and drain.


Heat oil in a pan or pressure pan. Add cumin seeds and all the spices, wait for few seconds and add crushed ginger and garlic. Saute for a minute and add chopped onions. Fry till light brown and add slit green chillies and saute for few seconds. Next add chopped tomatoes and cook till they are mashed, pulpy and oil floats on top. Just in case if you run out of tomatoes then you can also use tomato paste and saute for a minute( I usually do this many times when I am large qty, that is add half of required tomatoes and then fry till pulpy and then add 1 - 2 tbsp of paste and saute for a minute- this gives a good colour to the rice :) ).


Next add the drained rice and fry together for a minute. Next add 4 cups of water, salt and chilli powder. Also add chopped coriander leaves. Cover and cook till done or can even transfer to a rice cooker and switch it on.
Can serve with any spicy curry or just plain potato fry.