Tomato Rice

Ingredient 

Raw Rice - 2 cups
Tomato – 4 Nos
Onions - 2 Nos
Green Chillies - 2
Fresh Ginger – 1” piece
Garlic Flake – 4 Nos
Cinnamon stick – 1” piece
Cloves – 4 Nos
Cardamom whole – 2 Nos
Sombu (aniseeds) - ½ teaspoon
Bay leaf – few
Turmeric Powder – ½ teaspoon
Red chilli Powder - 1 teaspoon
Oil – 4 tablespoon
Salt – 2 teaspoon
Lemon Juice – 2 teaspoon
Coriander leaves – little for garnishing



Method:

Wash and soak rice in water for 15 to 20 minutes. Meantime, chop the onions, ginger and garlic. Slit the green chillies. Put the tomatos in a vessel and add enough water to cover the tomato. Bring to boil. When it starts boiling, close with a lid. Switch off the stove. Let it cool for sometime. Take out the tomato and remove the skin. Put it in a mixie and make tomato puree. Add enough water and make 4 cups of tomato puree.

In a pressure cooker, pour oil and when it is hot add cinnamon, cloves, cardamom, sombu and bay leaves. Fry slightly. Add chopped onion, ginger, garlic, green chillies and fry till the onion become transparent. Add turmeric, chilli powder and salt. Stir well. Drain out water from soaked rice completely and add the rice now. Fry gently till the rice is hot to touch. Add tomato puree and lemon juice. Stir gently. Pressure cook for two to three whistle.

When it is cool, open the cooker and garnish the rice with coriander leaves.

Note: You can also add fried cashew nuts or cooked green peas to the above.

Our reader Abi advised to try this recipe with V8 canned tomato juice and informed that it comes out really good and healthy for kids too