TOMATO RICE

INGREDIENTS

• Basmathi Rice : 1 Cup
• Onion (Chopped): 1 (Big)
• Tomato : 2 (Big)
• Ginger-Garlic Paste : 1 tsp
• Cinnamon (‘Dalchini’ in Hindi & ‘Pattai’ in Tamil) : 2 nos
• Bay leaf (‘Tej Patta’ in Hindi & ‘Biriyani Ilai’ in Tamil) : 1 no 
• Cloves (‘Lavang’ in Hindi & ‘Kirambu’ in Tamil) : 14 nos
• Chili Powder : 1 tsp (+/- according to taste)
• Coriander Powder : 1 tsp
• Salt : as required
• Oil : 2 tsp
• Ghee : 1 tsp
• Water : 2 Cups
• Coriander Leaves: Few

PROCEDURE

1. Wash the basmathi rice. Soak it in 2 cups water for 1/2 hour.
2. Grind tomatoes. Filter the tomato juice and keep it aside, this is to eliminate the seeds. Use minimal amount of water for this process.
3. In a pressure cooker, add oil, once oil is headed, add bay leaf, cinnamon and cloves and stir for 1/2 a second.
4. Add chopped onions and fry till it becomes transparent.
5. Add ginger-garlic paste and fry till the raw smell leaves
6. Add the tomato juice and stir well. Cook till, oil separates from the tomatoes. i.e the water must be evaporated and tomato juice must be thickened.
7. Add chili powder, coriander powder and salt. Mix well
8. Separate the rice from the water. Add the rice to the onion-tomato mixture and mix well.
9. Add the water and mix well.
10. Do taste, and add chili powder or salt as required.
11. Add a tsp of ghee and few coriander leaves.
12. Close the lid and cook in high flame.
13. Switch off the stove after the first whistle.
14. Serve hot with onion raitha.

TIPS

1. For one cup basmathi rice use one cup water.
2. For one cup basmathi rice use two tomatoes.