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Wednesday, 27 June 2007

Tomato Rice


Basmati Rice 1 Cup
Tomato 5
Onion 1 small
Ginger and Garlic paste 1 Tablespoon
Cardamom 2
Sombu 1 Teaspoon
Cinnamom 2 small pieces
Cloves 2
Peas 1/2 Cup
Dhania Powder 1 Teaspoon
Chilli Powder 1 and 1/2 Teaspoon
Jeera Powder 1 Teaspoon
Coconut Milk 2 Cup
Coriander Leaves
Curry Leaves

  • Add oil to pressure cooker, then the spices and saute for 2 minutes.
  • Add onion, when it turns golden brown add tomato, curry leaves and ginger and garlic paste fry for 2 minutes.
  • Add peas, chilli powder, dhania powder and jeera powder.
  • Fry for 3 to 4 minutes.
  • Add rice, salt and 2 cups of coconut milk, leave 2 whistle.
  • Open the cooker after 20 minutes and garnish with coriander leaves.
Serve with raita or egg curry.

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