Tomato rice

l Tomato rice

Serves: 04

Preparation Time: 40 Minutes

Difficulty: Easy

Ingredients

• Refined oil - 4 tabllespoon

• Mustard seed - 1 teaspoon

• Clove - 3 no.

• Bay leaf - 1/2

• Cinnamon stick - 1" sized

• Ginger - 20 g

• Garlic - 5 cloves

• Onion - 1 medium sized

• Green chili - 3 no.

• Tomato - 3 no.

• Turmeric powder - 1 teaspoon

• Chili powder - 2 teaspoon

• Coriander powder - 1 tablespoon

• Rice - 3 cup

• Coriander leaf - 3,4 spring

• Ghee - 1 tablespoon

• Mint leaf (optional)

Preparation

• Wash and soak rice
• Slice onions
• Slit green chili
• Fine chop ginger and garlic (or crush them together)
• Blanch tomato* and fine chop them

Cooking

• Heat refined oil in pressure cooker
• Add mustard and allow it crackle
• Add and fry clove, bay leaf, cinnamon stick
• Add ginger and garlic & fry
• Add onion and green chili and saute until onion turn to brown
• Add tomatoes, chili powder, turmeric powder, coriander powder and saute until it start sticking to the bottom
• Add water (as per your regular water-rice ratio)
• Once water boils, add rice & cook (as per your regular whistle or timing method)
• When open, but coriander leaf and ghee & mix well

Notes

• You can simply fine chop tomato and add to recipe than blanching
• However, if you blanch and add you can avoid unwanted swirled tomato skin in the final product

Fhow to blanch tomato