TOMATO RICE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the ghee or butter in a heavy-based saucepan over a medium heat. Add the whole spices and fry for 30 seconds. Then add the garlic, ginger and onion and fry until light brown.
- Drain the rice and add to the saucepan with the ground spice. Mix and cook for 3-4 minutes over a low heat.
- Put the chopped tomatoes in a food processor or blender with 3 cups of water and blitz together.
- Add this mixture to the saucepan, stir and bring to the boil. Cover and simmer for 10 minutes or until the water has been absorbed into the rice.
- In a small frying pan heat the remaining butter and add the remaining chopped vine tomatoes and a pinch of salt. Fry for 2-3 minutes then add this to the rice.
- Cook, covered for about 10-12 minutes or until the rice is soft and fluffy. Mix in the fresh coriander.
- Place the saucepan on a flat frying pan on top of the heat. Remove whole spices before serving.
INGREDIENTS
- 350 grams basmati rice, washed and soaked
- 250 grams tomatoes, peeled and chopped
- 75 grams onion, finely chopped
- 50 grams ghee or butter
- ½ teaspoon chilli powder
- 3-4 garlic cloves, crushed
- 1 inch piece of ginger, grated
- 3-5 vine tomatoes, peeled and finely chopped
- 1 tablespoon finely chopped fresh coriander
- Salt and freshly ground black pepper, to taste
Whole Spices
- ½ teaspoon cumin seeds
- 2-3 bay leaves
- 3-4 cardamom pods, crushed
7 comments for “Tomato Rice”
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