Hey Folks,
Tomato Rice is a quick and easy recipe when you have no veggies left in your kitchen basket. All it needs is some rice, tomato, and some herbs and spices. It is best to have a filling lunch.
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| Tomato Rice -The Perfect Cook Book |
INGREDIENTS:
- Ghee - 2 - 3 tbsp
- Oil - 2 tbsp
- Rice - 1 cup
- Tomato - 3 - 4
- Cashew Nut - 1 tbsp
- Cinnamon - 1
- Cardamom - 3
- Cloves - 3
- Star Anise - 1
- Fennel Seed - 1/2 tsp
- Bay Leaf - 1
- Garlic - 3 - 4
- Onion - 2 medium-sized
- Mint Leaves -a handful
- Coriander Leaves - a handful
- Kashmiri Chilli Powder - 3 tsp
- Coriander Powder - 1 tsp
- Sugar - 1/2 tsp
- Salt - to taste
- Water
PREPARATION:
Soak Basmati Rice or any rice you use in water before cooking.
In a pressure cooker, add 2 tbsp of ghee and oil. First, add the cashew nuts and roast it until golden brown and save for later.
In the same oil, add whole spices, cardamom, cinnamon, bay leaves, cloves, star anise, and fennel seeds. Saute well. Add chopped garlic, onion, and mint leaves to it. And saute well until the onion turns translucent. Now add the thinly sliced tomatoes to it and saute until the tomatoes are cooked well.
Now add the masala powders, kashmiri chilli powder, coriander powder, and sugar. Cook for another 1 minute. Now add the soaked rice to it and mix well in the masala. For 1 cup of basmati rice, add 1.5 cups of water to it. Add salt to it. The salt level should be a point up at this stage. Add a handful of fresh coriander leaves to it and close the lid of the pressure cooker. Cook on medium flame and wait for 2 whistles.
Once the pressure is released, open the lid and mix the rice. Pour some ghee on top and add the fried cashew nuts to it. Sprinkle some fresh coriander leaves while serving the yummy Tomato Rice.
You can have it with some raita, pappadam, and lemon pickle. Subscribe to my blog for more recipes and share them with your loved ones.
See you all in my next cooking blog!
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