Recipe : Tomato Rice
Shared by : Bhuvana Venket
Date : 06/12/2014
Ingredients
1 1/2 cups long grain rice
1 cup tomato puree
2 onions chopped
2 green chillies slit
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 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.
Shared by : Bhuvana Venket
Date : 06/12/2014
Ingredients
1 1/2 cups long grain rice
1 cup tomato puree
2 onions chopped
2 green chillies slit
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 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.
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