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