Tomato Rice

recipe

INGREDIENTS

Tomatoes 4 medium

Water ½ cup

Clarified butter ¼ cup

Cloves 2-3

Black cardamom 1

Star anise 2

Black peppercorns 6-7

Cinnamon sticks 2

Cumin seeds ½ tsp

Onion (sliced) 1 medium

Ginger garlic paste ½ tbsp.

Green chillies (slit) 4-5

Salt ½ tbsp. or to taste

Red chilli powder 1 tsp or to taste

Lemon juice ½ tbsp.

Water 3 ½ cups

Rice (basmati, soaked for 15 minutes) ½ kg

Fresh coriander (chopped)

DIRECTIONS

Prepare Tart Shells:

* Cut tomatoes in half with the help of knife.

* In frying pan, place tomatoes, add water and bring it to boil, cover and blanch on medium flame for 3-4 minutes.

* Remove tomato skin, mix and mash with the help of spoon and cook on medium flame for 2-3 minutes and set aside.

* In a pot, add ghee and let it melt.

* Add cloves, black cardamom, star anise, black peppercorns, cinnamon sticks, and cumin seeds and mix well.

* Add onion, mix well and fry until light golden.

* Add blanched tomatoes, ginger garlic paste, green chillies, mix well and cook for 2 minutes.

* Add salt, red chilli powder, lemon juice, mix well and cook until oil separates (2-3 minutes).

* Add water, mix well and bring it to boil.

* Add rice, mix well and cook on high flame for 2 minutes then cover and cook on low flame for 15-20 minutes.

* Mix well, garnish with fresh coriander and serve!

Courtesy: Food Fusion Recipe by: Kanwal Mohsin