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Friday, April 15, 2016

Tomato rice

  • 2 medium sized potatoes 
  • 1 large onion (thin slices)
  • 2 large ripe tomatoes
  • fistful chopped coriander leaves 
  • 1 tbsp. ginger garlic paste
  •  ½ tsp. red chili powder(my red chili powder is too spice so I used little bit )
  •  ½ tsp. pepper powder 
  •  4 tsp peas 
  • ¼ tsp. turmeric
  • 3 tbsp. oil
  • Salt to taste
  • 1.5 cups long grain rice (soaked for 30 mins)
  • 2.5 cups water (adjust to suit your rice variety)
Dry spices
  • one bay leaf
  • 3 cloves
  • 2 to 3 inch cinnamon
  • ½ tsp. Jeera  seeds

  1. Wash and soak rice for at least 20 to 30 minutes.
  2. Cube potatoes and add them to a bowl filled with water.
  3. Add oil to a pot, dry spices and fry till they turn fragrant.
  4. Add onions and fry till transparent.
  5. Add ginger garlic paste and fry till the raw smell goes off.
  6. Add tomatoes, salt and turmeric and fry till they turn mushy.
  7. Add pepper powder and red chili powder and fry for 2 minutes.
  8. Add potatoes and peas, fry for another 2 minutes.
  9. Pour 2.5 cups water and bring it to a boil.
  10. Drain off the water from the rice and add it to the boiling water.
  11. Cook the rice till almost the water evaporates, simmer the flame, close the lid and cook till rice is fully done.
  12. Garnish with coriander leaves and serve hot.

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