Saturday, October 30, 2010


Rice 2 cups
Tomatoes 5 (medium size)
Green chilles 4 (depends on how spicy you want)
Ginger garlic paste 2tsps
Beans-4 to 5
Coriander & Mint-few leaves

Salt to taste
lemon juice--few drops
Oil/Ghee-1.5 to 2 tbsp
Whole garam masala spices:
Biryani leaf-1 or 2
cinnamon stick-1/2 inch break into two or three pieces
cardamom -1
shajeera-1/2 tsp

1.Wash two cups of rice and strain water.
2.Blend the tomatoes and green chillies in a blender to form tomato puree.  For 1cup of rice we need 1.5 cups of tomato dilute the tomato puree so we get about 3 cups of water for 2 cups of rice.
3. Cut the onions and other vegetables.
4.In a pressure cooker add oil/ghee and now add whole garam masala spices..fry for a minute and now add vegetable pieces and fry..add ginger garlic paste, and salt.
5. Now add the rice mix well with the vegetables and add the tomato puree and mix well.
6. Add coriander and mint leaves and add few drops of lemon juice.(this makes the rice grains to be separate and not sticky)
7.Close the lid of pressure cooker, keep the whistle and simmer it for 20-25 minutes and your tomato rice is ready.  Garnish with coriander and mint leaves.

Note:  Vegetables are optional, even without vegetables just plain tomato rice would be fine.

 This recipe goes to the following event by Sanyukta of creativesanyukta

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