Pakashastra

Pakashastra

Wednesday, March 18, 2009

Tomato Rice


Ingredients:

 Sona Masoori Rice- 2 cups
Tomatoes - 5 large sized, chopped
Onions - 2
Ginger Garlic Paste - 1 1/2 tsps
Bay Leaf - 1
Cinnamon - 1" long stick
Cloves - 4
Red chilli Powder - 1 tsp
Turmeric Powder - 3/4 tsp
Mustard Seeds - 1 tsp
Black Gram(Urad Dal) - 1 tsp
Bengal Gram - 1 tsp
Cumin Seeds - 1/4 tsp
Dried Red Chillies - 1, cut into pieces
Curry Leaves - 4
Asafoetida - 1/8 teaspoon
Oil - 3 tbsps
Salt to taste

For Garnishing:

Coriander Leaves

Method:

  1. Wash rice thoroughly and soak it in water for 20-30minutes. Pressure cook rice with enough water and little bit of salt. Once cooked the rice grains must still hold shape and not stick to one another. Spread the cooked rice, separating all the grains, on a wide bowl/plate and allow it cool down.
  2. Chop onions.
  3. Meanwhile, blend tomatoes into a fine puree. Keep aside.
  4. Heat oil in a large pan.
  5. Add the bay leaf, cinnamon and cloves. Let them brown slightly and give a nice aroma.
  6. Add bengal gram, black gram, cumin seeds, mustard seeds, dry red chilli pieces and curry leaves. 
  7. When the mustard seeds start spluttering, add asafoetida. Mix to combine.
  8. Add chopped onions and ginger garlic paste. Saute until onion turns translucent in color.
  9. Add pureed tomato, turmeric powder, red chilli powder and salt. Do not forget that you cooked the rice with some salt. Mix well and cook until the oil starts separating. Keep stirring occasionally and keep the pan covered to avoid the puree from splashing over.
  10. Fold in the cooked rice, mix gently until well combined.
  11. Garnish with coriander leaves.
  12. Serve with your choice or raita or plain yoghurt.



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