Ingredients:
1 1/2 cups long grain rice
1 cup tomato puree
2 onions chopped
2 green chillies slit
1/2 tsp. ginger paste
1/2 tsp. garlic paste
1 spring onion bunch chopped fine
1 tbsp. coriander finely chopped
1/2 tsp. clove-cinnamon powder
1/4 tsp. garam masala
1 tsp. red chilli powder
1 tsp. sugar
1 tsp. tomato sauce
salt to taste
2 tbsp. butter or oil
Method
- Wash and soak rice for 30 minutes.
- Heat oil in a large saucepan.
- Add ginger, garlic pastes. Stir.
- Add chopped onions, green chilli, stir fry till light pink.
- Add all dry masalas, sugar, salt, stir.
- When the oil separates, add rice.
- Stir, add tomato puree, sauce, bring to a boil.
- Add 1 1/2 cups water, stir gently.
- Bring to a boil, taste liquid to check salt, etc.
- Cover, simmer on low till almost cooked.
- Stir occasionally in between, adding more water if required.
- When about done, add spring onions, coriander.
- Stir gently, allow all water to evaporate.
- Serve hot with or without a gravy vegetable.
Making time: 45 minutes
Makes: 5-6 servings
Shelflife: Best fresh
Tomatoes Dishes Index
