May 2, 2009

* Tomato Rice *

1 cup long-grained rice
1 tbsp ghee
1 cup hot water
1 tbsp oil
1 pinch cumin seeds
2-3 bay leaves
3 cloves
3 cinammon pieces
2 green cardamons, peeled
1/4 tsp ginger paste
1 onion, grated
1 tomato, chopped fine
3 large tomatoes, pureed
1/4 to 1/2 tsp red chilli powder
Pinch of sugar
2 pinches garam masala (optional)
Salt to taste
For the garnish:
1 tbsp chopped coriander leaves
2 tbsp steamed fresh green peas (optional)

Wash and drain the rice. Heat ghee in a non-stick saucepan, add the rice and stir-fry gently for 2 minutes. Add the hot water and salt and bring to a boil. Boil on medium heat till almost dry. Be careful that the rice doesn't burn. Remove and fluff with a fork to separate the grains. Keep aside.
Heat the oil in a heavy non-stick saucepan. Add the cumin, bay leaves, cloves, cinammon and cardamons. Add the onion and fry till golden brown. Add the ginger and chopped tomato and stir fry for 4-5 minutes. Add the tomatoe puree, chilli powder, sugar, garam masala and salt. Bring to a boil. Boil on medium-low heat for 2 minutes.
Lower the heat to the lowest setting. Add the rice and stir gently. Cover the pan. Cook for few minutes till liquid is absorbed and the rice is done. Stir lightly once or twice while cooking. Remove, garnish and serve hot.

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