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PREPARATION TIME: 10 minutes
COOKING TIME: 40 minutes
INGREDIENTS:
| Basmati Rice | 2 cups |
| Tomatoes | 6 medium (chopped) |
| Onion | 2 medium (chopped) |
| Garlic | 4 flakes (chopped) |
| Ginger | 1" piece (chopped) |
| Green chillies | 4 (slit into halves) |
| Tej Patta (Bay leaf) | 2 |
| cardamom | 4 |
| Cinnamon stick | 1 inch |
| Cloves | 4 |
| Turmeric powder | 1 pinch |
| Chilli powder | 2 tsp |
| Vegetable oil/Ghee | 3 tbs |
| Urud dal | a handful |
| salt | to taste |
METHOD:
Soak the basmati rice in water for 15 minutes and then drain of the water and keep it aside.
Now take a kadhai/deep frying pan and pour 3 tbs of oil/ghee and heat it.
Put tej patta , cinnamon, cardamon and cloves and also a handful of urud dal and fry but don let the urud dal change its colour too much.
Then add the chopped onions, garlic, green chillies and ginger and again fry for 1 minute.
Now add turmeric powder and chilli powder and fry for two minutes. till masala is cooked properly.
Add the soaked basmati rice and fry for another two minutes till the rice colour changes a little.
Add the tomatoes and stir well and cook for 2 minutes.
Take another pan and boil 4 cups of water and add the salt in the water itself. Now pour the boiling water on the rice and bring to boil again. Once thoroughly boiled just close with a lid and seal it properly with two clips and put heavy weight on top of it so that the steam cannot escape.
After 30 minutes when you open the lid you will see that the rice is perfectly cooked and thus your tomato rice is ready.
Serve your tomato rice hot with pickle and curd raita and pappad.
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