Tomato Rice

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Often known as Mexican rice, and sometimes as South Indian rice, this dish is easy to make.

Ingredients

  • 1 cup basmati rice
  • 2 medium onion
  • 1 handful of rosemary leaves/coriander leaves
  • 2 tablespoon refined oil
  • 1/2 teaspoon garlic paste
  • 4 large tomato
  • 3 medium green chilli
  • 1/4 teaspoon turmeric
  • 3 pinches salt
  • 1/2 teaspoon ginger paste
  • 2 pinches red chilli powder

Preparation

Wash and drain the basmati rice. Take a deep pan, put it on medium flame and pour water in it. Bring it to a boil, and then add the rice. Cover the pan with a lid and cook on medium flame till the rice becomes soft, do not over cook it. Now remove from fire and keep it aside.

Now put the chopped tomatoes in a blender and blend it properly. Transfer the puree in a bowl and keep it aside. Now heat 2 tbsps of oil in a pan add onions and saute till they turn slightly pinkish in hue. Then add green chillies and ginger-garlic paste. Saute these ingredients for a minute.

Now, add the tomato puree, turmeric powder, red chilli powder, and salt as required. Cook until the oil separates. Add the cooked rice to the tomato gravy and mix well. Once done, transfer the tomato rice in a serving bowl and garnish with rosemary leaves/coriander leaves. Serve hot with yoghurt.

This dish is generally spicy in flavour. To make it less spicy, add less ginger and chillies.

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