Tomato rice
1 servings
Ingredients
| Quantity | 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 |
Directions
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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