Tuesday, November 2, 2010

Tomato Rice

Today I am starting a new label in my Blog for my friends, and for the recipes shared by them, thank you all my friends.
This recipe is shared with me by my friend, Shivangi.

  • 2 cup basmati rice soaked for 1 hour and water removed
  • 1 cup onions chopped  lengthwise
  • 1 cup Tommatoes chopped  lengthwise
  • 1 tbsp ginger garlic paste
  • 1 tamal patri (bay leaf)
  • 1'' dalchini (cinnamon )
  • 2 lawang (cloves)
  • 1 cardamom
  • 2 tbsp cashewnuts
  • 2 tsp red-chilli powder
  • 1 tsp garam masala
  • 2 tbsp oil
  • 2 tbsp ghee
  • 4.5 cup boiling water
  • salt to taste

  1. Heat oil in a thick bottom pot.
  2. Add cloves,bayleaf,cinnamon,cardamom in oil and fry well .
  3. Add rice and stir for 2-3 mins.
  4. Now add boiled water and without lid bring rice to boil on low flame.
  5. Check now and then when rice is cooking, if all the water is absorbed and rice is cooked then cover with lid and turn off the gas. 
  6. NOTE: If all the water is absorbed and rice is not cooked then add little boiling water to it, and let it continue cooking.
  7. Now in another pan add oil then add onion,tomatoes,redchilli powder,garam masala,ginger-garlic paste,salt.
  8. Heat till oil separates the mixture around 2-3mins
  9. Now remove half rice from bottom pot and add this pan mixture (of onion and tomatoes) form layer now add fresh grated coconut around 1/2 cup on mixture.
  10. Cover it with remaining rice.
  11. Garnish rice with fried onion and cashewnut add 2 tbsp of ghee on top heat 2-3 mins.
  12. Serve hot

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