Tomato Rice

Method Of Preparation

Onions and Capsicum should be sliced.
A fine paste of tomatoes, garlic, ginger, green chilies, coconut, cinnamon, cloves, jeera powder should be made.
The rice should be cleaned and washed. The Rice should be soaked for about 20-25 minutes. Ghee or oil should be heated in a pan.
The cumin seeds and the bay leaves should be fried.
The sliced onions should be added and browned.
The sliced capsicum should be added and it should be cooked for two-three minutes.
The masala paste should be measured in a measuring cup. It should be added.
If you are cooking 2 cups of Rice, you would require paste of 4 cups.
If the yield of the paste is less, water should be added.
Salt should be added and it should be covered and cooked till it’s done.
Tomato rice should be garnished with chopped coriander leaves and freshly grated coconut.
You should serve it hot.

Ingredients (measuring cup used, 1 cup = 250 ml)

5-6 Tomatoes

1 Large Capsicum Or 2 Small Capsicum

1 Large Onion Or 2 Small Onions

1 Inch Ginger

6-7 Garlic Flakes

1/4 or 1/2 cup Fresh Coconut Or Dry Coconut

1 Tsp Cumin Seeds/Jeera Powder

1 Tsp Cumin Seeds

3 Cloves

1 Inch Cinnamon

3 Tbsp Oil

2 Cups Haryana King Basmati Rice

Salt

Water

Coriander Leaves And Fresh Coconut For Garnishing