Tomato Rice
Servings 4 People
Ingredients
- 1 cup Basmati rice
- 2 medium sized tomatoes finely chopped
- 1 medium sized onion finely chopped
- 4 Garlic Pods finely chopped
- 1 teaspoon mustard seeds
- 1 bay leaf
- 2 cloves
- 2 cardamom pods crushed
- 1 inch cinnamon
- A pinch asafoetida
- 1 teaspoon ginger-garlic paste
- 10-15 mint leaves finely chopped
- 4 tablespoon Coriander Leaves finely chopped
- 2 tablespoon oil
Masalas Needed:
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon Black Pepper Powder
- 1/2 teaspoon Salt or as per taste
Instructions
- Wash and keep basmati rice aside for 15 minutes.
- Heat the pressure cooker pan and add 2 tablespoon oil.
- After oil gets heated, add mustard seeds and let them crackle.
- After oil gets heated, add mustard seeds and let them crackle.
- Next add onion and sauté till onion turns pinkish.
- Add finely chopped garlic and sauté till raw smell goes away.
- Next, add chopped tomato and mix well. Cook on low flame with lid covered with a plate.
- After 2-3 minutes open and sauté till tomato turns mushy.
- Add chopped mint and coriander leaves and sauté for 2 minutes.
- Add ginger-garlic paste and masalas (turmeric powder, cumin powder, coriander powder, red chilli powder and black pepper powder) and mix well.
- Add salt to taste and mix.
- Next add washed basmati rice and sauté for 3 minutes.
- Add little less than 2 cups water and close the pressure cooker lid. Place the whistle or weight.
- Switch off the gas after 2 whistles and let the tomato rice get cooked on internal pressure from the pressure cooker.
- Wait for the pressure to release pressure on its own.
- Open the pressure cooker and using a fork fluff the rice.
- Garnish with chopped coriander leaves.
Video
Notes
Serve with raita or raw mango pickle.