TOMATO RICE

TOMATO RICE

Ingredients:

1 cup basmathi rice, soak for 10 minutes, drain.
1 big onion sliced
4 red medium tomatoes chopped fine
6 pips garlic minced roughly
1 ½ tsp chillie powder
1/2 tsp garam masala
Little tumeric powder

3 tbs ghee
1 bay leaf
1 inch cinnamon stick
2 cardamom pods
2 cloves
½ tsp aniseeds
2 green chillies, slit and cut across
1 sprig curry leaves
Salt per taste
Little coriander leaves for garnishing.

Method:
Heat a wok with 1 tbs of ghee. Add in the bay leaf, cinnamon,
cardamom, cloves, and aniseeds. Let them splutter.
Add in the drained rice and fry gently till moisture disappears.
Transfer the contents to a rice cooker, add salt and 2 cups of water.
Cook and cool the rice, it should be like separate grains.

Heat a wok with the 2 tbs of ghee. Add in the minced garlic.
Saute for a second, add in the onions and fry till transparent.
Add in the chopped tomatoes, salt, chillie , garam masala and tumeric.
green chillies and curry leaves.

Fry till the tomatoes get mushy, and oil separates from the gravy.
Do not fry the gravy too dry.
Now mix this gravy with the cooked rice along with the chopped
coriander leaves, gently.

Give about 20 minutes for the rice to absorb the gravy.
Serve with raitha, fried potato wedges.

NOTE: you can add chopped carrots and green peas while cooking
the gravy if you like.