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 |