- Wash and drain the basmati rice and soak for about 20 minutes. Take a deep pan, put it on medium flame and pour water into it. Bring it to a boil, and then add the soaked rice. Cover the pan with a lid and cook on medium flame till the rice becomes soft, but not mushy. Now remove from fire and keep it aside. Now put the chopped tomatoes in a blender and blend them properly. Transfer the puree to a bowl and keep it aside. Now heat 2 tbsps of oil in a pan and add the ingredients for seasoning mustard, asafoetida, curry leaves, dried red chillies. Add onions and saute. Then add green chillies and ginger-garlic paste. Saute these ingredients for a minute or so. Now, add the tomato puree, turmeric powder, red chilli powder, sambar powder and salt as required. Cook until the oil separates from the masala. Add the cooked rice to the tomato gravy and mix well. Once done, transfer the tomato rice to a serving bowl and garnish it with chopped coriander leaves. Serve hot.
Tomato rice
#myrecipe
By Arun Kumar
Mar, 8th
588
Servings
2 persons
Cook Time
20 minutes
Ingredients
13
- 15
Ingredients
- rice
- Tomato
- Onion
- Green chillies
- Sambar powder
- Turmeric
- Corinader
- Salt
- Oil
- Ginger garlic paste
- Red chilli powder
- Mustard
- Hing
- Curry leaves
- Red chilli
