Tomato rice

Yield: 1 servings

Measure Ingredient
1½ cup Long grain rice
1 cup Tomato puree
2 Onions chopped
2 Green chillies slit
½ teaspoon Ginger paste
½ teaspoon Garlic paste
1 Spring onion bunch chopped fine
1 tablespoon Coriander finely chopped
½ teaspoon Clove-cinnamon powder
¼ teaspoon Garam masala
1 teaspoon Red chilli powder
1 teaspoon Sugar
1 teaspoon Tomato sauce
Salt to taste
2 tablespoons Butter or oil

Wash and soak rice for 30 minutes.

Heat oil in a large saucepan.

Add ginger, garlic pastes. Stir.

Add chopped onions, green chilli, stir fry till light pink.

Add all dry masalas, sugar, salt, stir.

When the oil separates, add rice.

Stir, add tomato puree, sauce, bring to a boil.

Add 1½ cups water, stir gently.

Bring to a boil, taste liquid to check salt, etc.

Cover, simmer on low till almost cooked.

Stir occasionally in between, adding more water if required.

When about done, add spring onions, coriander.

Stir gently, allow all water to evaporate.

Serve hot with or without a gravy vegetable.

Making time: 45 minutes

Makes: 5-6 servings

Shelflife: Best fresh

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