Tomato Pulao

Tomato rice is the popular and common variety rice recipe in South India. This is a one pot meal and it can prepared very quickly and also it is one of the ideal lunch box menu. This time it is the slightly spicier tomato rice. I got  loads of  tomatoes so I had to work quickly to use them up in several different dishes before my great deal turn into a great loss.   I had some stock of fresh peas in the fridge so decided to pair them up together. My son ate it with some crispy and spicy potato chips and I enjoyed it with cabbage raita.

Prep time        :15 mins    |Cook time       :20 mins     |   Serves             : 4

Preparing Tomato mixture

Ingredients	Quantity
Oil	1 tbsp
Cinnamon stick	1”
Bay leaf	2
Fennel seeds	1 tsp.
Onion	1 no
Green chillies	2 no
Curry leaves	1 spring
Ginger garlic paste	1 tsp.
Peas	¼ cup
Cashewnuts (broken)	10 no’s
Tomatoes	1 medium
Tomato puree	2 cup
Cumin powder	1 tsp.
Chilli powder	1 tsp.
Garam masala powder	1 tsp.
Cilantro	To garnish
Mint leaves	Handful

Preparing Rice(Soaking Time:30 mins)

Basmati rice cooked	2 cups
Water	4 cups

Method

1. Cook the basmati rice with the vegetable stock. Fluff with a fork or spoon and keep aside.

OR 

2. Heat oil in a large pan. Now throw some cashewnuts and wait it becomes golden brown. Keep it aside.Add cinnamon stick, bay leaf, fennel seeds, curry leaves. Now add onions and green chilies, and sauté till the onions are translucent.

3. Add the ginger and garlic paste and sauté well till the raw smell is gone. Add the masala powders and sauté for a few seconds.Add the chopped tomatoes and tomato puree. Add salt to taste. Cover and let the tomatoes cook. Cook till the tomatoes are well cooked and oil starts leaving the sides of the pan or still the raw smell of the masala goes off

.4. Open the lid and mash the tomatoes lightly with a spoon. The consistency should be that of a thick gravy so as to coat the rice well, but not too watery.

5. Add the soaked basmati rice. Mix well, taking care not to mash the rice. Pour water and give a quick stir.Check for spice and salt before closing the lid. Garnish with cilantro. Serve hot with raita.

Notes

Choose tomatoes that are well ripened for this recipe because when cooked it becomes like gravy so that the rice coats well with the tomato and gives more taste.
Can also be served with potato curry.

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