Arroz com tomate

Ingredientes

• 1 cup basmati rice
• 2 big chopped tomatoes
• 1/2 cup cauliflower florets
• 1 chopped green capsicum
• 1 big sliced onion
• 1 teaspoon ginger-garlic paste
• 2 green chillies
• 7-8 cashews
• 3 tablespoon ghee (clarified butter)
• Handful of mint leaves
• 3-4 tablespoon chopped coriander
• Salt to taste
• 2 1/2 cup water
• Spices for tomato pulao 1 bay leaf (Teja Patta)
• 2 cardamom (elaichi)
• 1/2 inch cinnamon stick (dalchini)
• 1 clove (laung)
• 2 black pepper (kali mirch)
• 1-star anise (chakraful)
• 1 teaspoon cumin (jeera)
• 1 teaspoon coriander powder
• 1 teaspoon red chilli powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon turmeric powder

Modo de preparo

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   Preparation 1. Rinse and soak 1 cup basmati rice in enough water for 30 minutes.

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   2. After 30 minutes, drain the rice and keep it aside.

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   How to make Tomato Rice 1. Heat the kadhai with 2 tablespoons of ghee.

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   2. Add 1 bay leaf, 1 Star Anise, 2 black pepper, 2 cardamoms, 1 clove, and ½ inch cinnamon.

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   3. Add 1 teaspoon cumin and sauté until it crackles.

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   4. Now add 1 big sliced onion and sauté until translucent.

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   5. Further, add 2 sliced green chillies.

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   6. Also, add 1 teaspoon ginger garlic paste.

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   7. When the onion looks golden, add 7-8 cashew and sauté for a minute. (Cut the cashew in half before adding)

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    8. Add 2 big chopped tomatoes and stir.

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    9. Further, add 1 teaspoon coriander powder, 1 teaspoon red chilli powder, ½ garam masala, and ½ teaspoon turmeric. Sauté the spices until aromatic.

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    10. Add ½ cup cauliflower florets and 1 chopped capsicum. Mix everything very well.

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    11. Add a handful of mint leaves and mix well.

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    12. Add soaked basmati rice.

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    13. Gently mix the basmati rice with the veggies and spices. Make sure you do not break the rice grain.

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    14. Further, add 1 tablespoon ghee and mix well.

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    15. Add 2 ½ cup water and stir. Water quantity depends upon which type of rice you have used.

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    16. Add salt to taste and stir.

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    17. Lastly, add 3-4 tablespoons of chopped coriander.

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    18. When the water starts boiling, cover the kadhai with a lid and cook the tomato pulao for about 25-30 minutes on a medium flame.

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    19. Finally, tomato pulao or tomato rice is ready to serve.