Tomato Rice

Ingredients:

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

Method:

• 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.