Tomato Rice is a simple yet very delicious dish. This can be made in less than 20 minutes including chopping the vegetables. Simple to make on days when you want quick dish and wouldn't want to strain yourself.
Ingredients
Procedure
Wash rice and soak in water for about 15 minutes.
In a rice cooker or pressure pan, heat oil and ghee. Add cardamom, clove, bay leaf.
Once done, add onions, green chilli,ginger garlic paste and saute till onions turn slightly pink.
Add tomato and saute till soft. We dont want to make it very soft since its gonna cook along with rice.
Now drain the water from rice and add to the above mixture and mix well such that the rice is well coated.
Add water. I use 1:2 ratio (rice:water). Add salt, little pudina and mix well.
After 1 boil, reduce the flame to sim and close the pan. Put on the weight and let it cook for 10-12 minutes.
Once the pressure drops, open and mix.
Dish it out. Serve with raitha of your choice. Remember to remove the bay leaf, cinnamon stick before you serve or dish out. Removing clove, cardamom is optional.
Note:
When I had prepared this dish, I used few unripe tomatoes and hence the colour of my tomato rice did not turn out good. I felt I was short by a couple of ripe tomatoes to get the lovely light orange colour.
Ingredients
- Rice - 1.5 cups
- Tomato - 6-8, medium
- Onions - 2, medium
- Green Chillies - 3-4, slit
- Green Cardamom - 2
- Clove - 2
- Cinnamon Stick - 1/2" (optional)
- Bay leaf - 1
- Ginger-Garlic paste - 1 tsp
- Pudina - small bunch (optional)
- Oil - 2-3 tbsp
- Ghee - 1 tbsp (optional, instead can use oil)
- Salt - to taste
Procedure
Wash rice and soak in water for about 15 minutes.
In a rice cooker or pressure pan, heat oil and ghee. Add cardamom, clove, bay leaf.
Once done, add onions, green chilli,ginger garlic paste and saute till onions turn slightly pink.
Add tomato and saute till soft. We dont want to make it very soft since its gonna cook along with rice.
Now drain the water from rice and add to the above mixture and mix well such that the rice is well coated.
Add water. I use 1:2 ratio (rice:water). Add salt, little pudina and mix well.
After 1 boil, reduce the flame to sim and close the pan. Put on the weight and let it cook for 10-12 minutes.
Once the pressure drops, open and mix.
Dish it out. Serve with raitha of your choice. Remember to remove the bay leaf, cinnamon stick before you serve or dish out. Removing clove, cardamom is optional.
Note:
When I had prepared this dish, I used few unripe tomatoes and hence the colour of my tomato rice did not turn out good. I felt I was short by a couple of ripe tomatoes to get the lovely light orange colour.
Do you like this post? Please link back to this article by copying one of the codes below.
URL: HTML link code: BB (forum) link code:
No comments:
Post a Comment