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 .