The rice to water ratio is very important for these rice recipes. I use 3 cups of water for 2 cups of basmati rice. Adjust this ratio as per the quantity of rice you use. You can precook the rice for this recipe or even cook it with the spices as a one pot meal.
Try this recipe and let me know how it turns out….
Ingredients
- 1 cup Basmati Rice, cooked
- 5 Tomatoes, chopped
- Salt, as required
- 10 Shallots
- 1 ½ tbsp. Ginger garlic paste
- Turmeric powder, a generous pinch
- ¼ tsp. Red Chilli powder
- 3 tbsps. Coriander leaves, chopped
To Temper:
- 2 tbsps. Oil or Ghee
- ½ tsp. Cumin seeds
- ½ inch Cinnamon piece
- 2 Cloves
- A sprig of Curry leaves
- 2 Green Chillies, slit
Method
- Chop the tomatoes roughly, keep aside. Heat oil – add the ingredients listed under ‘to temper’ let it splutter. Then add chopped onion and ginger-garlic paste. Sauté till slightly browned.
- Then add tomatoes, red chilli powder, turmeric powder and salt. Sauté till mushy and raw smell leaves. Once it starts shrinking, sprinkle little water and cook till the tomatoes turn soft. Keep sautéing now and then.
- When the mix thickens switch off the gas.
- Take cooked and cooled rice, then add the tomato mix to the cooked rice. Take care not to break the grains of the rice. Check salt and add if required.
- Sprinkle chopped coriander leaves and mix. Serve hot and yummy tomato rice.
- As an option you can also fry cashews in ghee and garnish.