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Tuesday, June 11, 2013

Tomato Rice

Time 10 min
Ingredients
Cooked Basmati rice 1 cup
Medium size tomato 1
Grated ginger and garlic 1/4 tsp
Chopped green chili 1
Curry leaves 3-4
Cashewnuts 1 tbsp
Cumin seeds 1/4 tsp
Mustard seeds 1/4 tsp
Pinch of asafoetida
Ghee 1 tbsp
Salt to taste

Method
Make a cut on tomato and cook with little water for 1 min in microwave. Allow it to cool. Remove seeds and make paste in blender.
Cook rice with salt and ghee in pressure cooker till it is cooked completely. (remember to add less water so that rice will be dry). Allow it to cool. 
Heat ghee in thick bottom non stick sauce pan. Then add cumin seeds, mustard seeds, pinch of asafoetida, green chilies, curry leaves, ginger garlic, cashewnuts nuts. Saute for 2-3 minutes. Then add tomato puree. Mix well. Saute for 2-3 min. Then add cooked rice and little salt. Mix well. Simmer on low flame for 2-3 min. Serve hot with cucumber raita . 


1 comment:

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