Saturday, December 26, 2009

Tomato Rice

1 cup raw rice

8-10 curry leaves

8 cloves (do not skimp on cloves)

1″ cinnamon stick

2 cardamoms

1 large onion, finely sliced

3 ripe tomatoes, finely chopped

3 green chillis, slit lengthwise

1 tsp ginger garlic paste

4-5 pudina leaves

1/2 tbsp finely chopped coriander leaves

salt to taste

1 tbsp oil + 1/4 tbsp ghee

1 Heat oil+ghee in a vessel or pressure cooker, add the curry leaves, sliced onions, green chillis, cloves, cinnamon and cardamoms and stir fry for 5 mts. Add ginger garlic paste and saute for 2-3 mts.
2 Add chopped tomatoes, pudina and coriander leaves to the sauteed onions and combine. Add salt to taste and combine well. Cook for 6-7 mts.
3 Reduce heat, add the raw rice, combine, saute for 3 mts. Add 2 cups of water and bring to a boil. Reduce flame and cook till rice is done. If using pressure cooker, cook rice upto 3 whistles

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