Tomato Rice

Ingredients

• 1 cup Basmati Rice
• 2 medium - large Tomatoes (sliced)
• 1 medium - large Onion (Sliced)
• 1.5 tsp, each Crushed ginger and garlic
• 1 Chopped green chilli (optional)
• 1.5 tsp Kashmiri chilli powder
• 1 tsp Coriander powder
• 1/2 tsp Turmeric powder
• 3/4 tsp Garam masala
• 2 - 3 tbsp Coconut milk (optional, but recommended)
• 1.5 tbsp Chopped coriander leaves
• 1/2 tbsp Mint leaves
• 1.5 - 2 tbsp Ghee / Oil (I recommend using ghee)
• 1 Bay leaf
• Salt

Instructions

1. 1

   Cook the rice with salt for 6-7 mins and drain the water. Let the cooked rice cool completely.

2. 2

   Heat oil/ghee in a wide pan. Add bay leaf and sliced onion. Cook till onion becomes soft and begins to brown. No need to brown completely.

3. 3

   Add crushed ginger, garlic and chopped green chilli (if using). Mix well and cook for 2-3 mins, till the raw smell goes.

4. 4

   Add sliced tomatoes and salt. Cook till it becomes soft (refer notes)

5. 5

   Add all the spice powders 9kashmiri chilli, coriander, turmeric and garam masala). Mix well and cook for another 2-3 mins, till the raw smell goes and oil starts appearing.

6. 6

   Add coconut milk (if using) or water to the masala. Combine everything well.

7. 7

   Add chopped coriander and mint leaves and mix well. Add cooked rice.

8. 8

   Gently mix together rice and masala, until the masala is nicely mixed with the rice.

9. 9

   At this stage, you can add 1 tsp of ghee if you wish. it will enhance the flavor of the rice.

10. 10

    Switch off the gas. Cover and let the rice rest for 15 - 20 mins before serving. Serve with raita, pappad and pickle.