Tomato Rice

Tomato Rice

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INGREDIENTS:

For soaking rice:

1 heaped cup basmati rice or any regular rice

Water as required

Other ingredients:

3 medium to large tomatoes, finely chopped or 1 cup finely chopped tomatoes, tightly packed or 200 grams tomatoes

1 medium onion, finely chopped or ⅓ cup finely chopped onions

1.5 tsp ginger garlic paste or ½ inch ginger + 5 to 6 medium sized garlic crushed to a paste in mortar-pestle

1 green chili, chopped

½ tsp mustard seeds

4 to 5 methi seeds/fenugreek seeds (optional)

½ inch cinnamon

2 green cardamoms

2 to 3 cloves

6 to 7 curry leaves

¼ tsp turmeric powder

½ tsp red chili powder

½ tsp black pepper powder or crushed black pepper

½ tsp coriander powder

1 tsp cumin powder

½ tbsp chopped mint leaves/pudina

¼ cup chopped coriander leaves/dhania patta

1.75 cups water

2 tbsp oil

Salt as required

INSTRUCTIONS:

• Rinse 1 heaped cup basmati rice or any regular rice for a couple of times in water.
• Then soak the rice in water for 30 minutes. Later drain the rice and keep aside.
• Chop the tomatoes, onions and green chilies finely. Peel and crush the ginger-garlic in a mortar pestle. Also chop the mint and coriander leaves
• Keep aside all the spices required for the rice.
• Preparing the tomato rice:
• In a pressure cooker, heat 2 tbsp oil. Keep the flame to a low and add ½ tsp mustard seeds and crackle them. Then add 4 to 5 methi seeds (fenugreek seeds) and just lightly saute them for a couple of seconds.
• Then add ⅓ cup finely chopped onion and ½ inch cinnamon, 2 green cardamoms and 2 to 3 cloves.
• Stir and saute till the onions turn translucent.
• Then add 1.5 tsp ginger garlic paste, chopped 1 green chili and 6 to 7 curry leaves.
• Stir and saute till the raw aroma of ginger-garlic goes away.
• Now add ½ tbsp chopped mint leaves/pudina and ¼ cup chopped coriander leaves/dhania patta.
• Stir and saute for a minute.
• Add the finely chopped tomatoes and ¼ tsp turmeric powder, ½ tsp red chili powder, ½ tsp black pepper powder or crushed black pepper, ½ tsp coriander powder and 1 tsp cumin powder. for a lesser spiced version add 1 tsp ginger-garlic paste, ¼ tsp red chili powder and ¼ tsp black pepper powder.
• Stir very well and saute the tomatoes.
• The tomatoes should soften and become pulpy with oil releasing from the sides.
• Add the soaked rice. Stir the rice with the tomato mixture very well. Sauté for a minute.
• Add 1.75 cups water. For a softer consistency in the rice, you can also add 2 cups water.
• Season with salt as per taste.
• Cover and pressure cook for 2 whistles on medium flame. About 10 to 11 minutes. To get a softer rice, you can also pressure cook for 3 whistles.
• When the pressure settles down on its own. Then remove the lid and gently fluff the rice.

Source: vegrecipesofindia

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