preparing my typical nepali,indian foods

Passport & Plate - Tamatar Pulao ~ Tomato Rice

Nepal | Saturday, January 25, 2014 | 3 photos

Ingredients
Raw rice: 2 cups
Shah jeera: 1 tsp
Bay leaf: 1
Cloves: 6
Cinnamon stick: 1"
Cardamoms: 2
Onions: 2 (medium sized, finely sliced)
Green chili-ginger-garlic paste: 1 1/2 tsps
Mint: 12-15 leaves (Pudina)
Kasoori methi: 1/2 tsp (dried fenugreek leaves)
Red chili powder: 1 tsp
Cumin Powder: pinch (roasted jeera powder)
Tomato: 2 (large red tomatoes, finely chopped)
Tomato: 1 (large red tomato, blanch, peel skin and puree)
Coriander leaves: 1 1/2 tbsps (finely chopped for garnish)
Salt: to taste
Oil: 1 tbsp
Ghee: 1 tbsp (optional) vegan can omit ghee and substitute with oil

 

How to prepare this recipe
1.Heat oil+ghee in a vessel or pressure cooker, add shah jeera, cloves, cinnamon and cardamoms and stir fry 30 secs. Add the sliced onions and saute for 3 mts. Add green chili-ginger-garlic paste, mint leaves and kasoori methi and saute for 4-5 mts.

2.Add red chili powder and cumin powder and mix. Add chopped tomato, tomato puree and salt to taste and mix. Cook for 8-9 mts on low to medium flame, or till oil separates.

3.Reduce heat, add the raw rice, mix, saute for a mt. Add 3 3/4 cups of water and bring to a boil. Reduce flame and cook till rice is done. If using pressure cooker, cook rice upto 3 whistles.

4.Remove onto a serving bowl. Garnish with fresh coriander leaves. Serve warm with raita or any curry of your choice.

 

The story behind this recipe
Tomatoes sauteed with spices and then added to rice makes a delicious southern rice delicacy know as Tomato rice.This delicious yet simple to prepare dish is full of wonderful flavors. Tomatoes can be pureed or chopped while adding . It can be eaten as it is or with some yogurt, or on the side of any Indian style vegetable curry dish.