Friday, July 15, 2011

Tomato Rice

2 cups Long grain Basmati rice
3 cups water
1 tsp Fennel seeds
1 Bay leaf
2 whole Cardamom
2 cloves
1 cinnamon stick
1 Star anise
1 tbsp Garlic ginger paste
2 Onions (finely sliced)
3 Ripe tomatoes (finely sliced)
Few Coriander leaves (Garnishing)
2 Strands of Curry leaves
1/4 tsp Turmeric powder
1/2 tsp Chilli powder
1/2 Maggi chicken/veg cube
2 tbsp oil
Salt to taste

  • Wash rice and soak it in water for 30 mins. Keep aside.
  • Heat oil in a pan and add the whole garam masala (Bay leaf, Cardamom, cloves, cinnamon stick and Star anise). Fry for a min. Then add Fennel seeds.
  • Add the garlic ginger pastes and fry till the raw smell leaves, then add the onion and curry leaves. Stir fry till onions are well browned.
  • Now add turmeric, chilli powder and salt. Fry for a min and add the tomatoes and seasoning cube.
  • Cook on low medium heat till the tomatoes are completely cooked. Then add the coriander leaves. Stir well to combine all the ingredients.
  • Drain the rice and add to the pan and stir well till each grain of rice gets coated with the masala mixture.
  • Now transfer the content to a rice cooker and add 3 cups of water. Cook till rice is fluffy.
  • Once ready, let it stand for 10 mins before serving.
  • Serve tomato rice garnished with more coriander leaves and Raita.

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