Tomato Rice

Here is the Tomato Rice recipe which is also called Tomato Bath at some places.

Tomato Rice Ingredients

Ingredients:

Basmati rice – ½ kg

Tomatoes – ½ kg

Mint leaves – 2 cups

Coriander – ½ cup

Green chilies – 6 nos

Curry leaves – ¼ cup

Kabuli Chana / Battani – ½ cup

Salt – 1 ½ tsp

Ginger garlic paste – 1tsp

Cloves – 3

Cardamoms – 3

Shahi Jeera – ½ tsp

Dalchini – 2 one inch barks

 Note:

Take care while choosing chilies.  If they are very dark green you may want to add a chilly or two less since they will be really hot.  Similarly, if you are using hybrid tomatoes then you may want to add two more as they will not be as tangy as the desi/normal ones.

 Preparation:

• Wash and soak Kabuli Chana overnight
• Wash basmati rice and soak it in water for 30 min
• Chop Tomatoes into small pieces
• Finely chop mint and Coriander leaves
• Powder all spices (Cloves, Cardomoms, Shahi Jeera and Dalchini barks)
• Cut Chillies into halves & slit vertically

  

  Tomato Rice Served with Raita

Cooking Process:

• Heat Handi on a medium flame and add 1 ½ tbsp spoon cooking oil and ½ tbsp spoon of ghee to it.
• Add Jeera, Mustard seeds, Chillies (vertically chopped), Curry leaves, mint leaves, kabuli Chana, powdered spices, ginger garlic paste gradually one after the other in that order & sauté it for 2 minutes.
• Now add the chopped tomatoes and sauté it for another 2 minutes.
• Add 750ml of water and salt to it.  Set the flame high.
• Once water starts boiling, lower the flame to medium level.
• Drain water from rice & and add it to the boiling water.
• Let it cook & keep stirring it intermittently till the water is almost over.
• Now stop stirring since when the water is almost over stirring can break the rice into pieces.  Also turn the flame to simmer since medium/high flame now can burn the rice at the bottom due to lack of water.
• Wait for a couple of minutes & take it off the stove.
• Now garnish this tomato rice with Coriander and serve hot with Raita.

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