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Sourashtra Tomato Rice

  • 3servings
  • 60minutes

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Source: fullmeals.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsA, B1, B3, C, P
MineralsNatrium, Fluorine, Silicon, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Basmati Rice (or Jeera rice) 500 gm

  2. Onion (chopped) 3 nos

  3. Tomato (chopped) 12 nos

  4. Green chillies 8 nos

  5. Cinnamon 5 (to 6 strips)

  6. Cardamom 6 (to 10 nos)

  7. Cloves 8 (to 10 nos)

  8. Fennel 2 tsp

  9. Bay leaves 3 nos

  10. Chilli powder 1 tsp

  11. Ginger (chopped ) 1piece (1 1/2 inch )

  12. Garlic flakes (chopped) 6

  13. Curry leaves (1 spring)

  14. Coriander leaves (1 spring)

  15. Mint leaves (a few)

  16. Salt to taste

  17. Oil 15 ml

Instructions Jump to Ingredients ↑

  1. Wash Basmati rice and soak it in 900 ml of water for 15 to 30 mins.

  2. Heat oil in a 5 ltr pressure cooker. Add cinnamon, cardamom, cloves, fennel and fry in a slow flame till the cashewnut colour changes slightly brown.

  3. Add chopped Onion, green chillies(slit vertically) and curry leaves and continue frying till the raw smell of onion subsides.

  4. Add chopped tomatoes, chopped ginger and garlic, corinader leaves, mint leaves, salt and continue frying in slow flame till tomato get mashed.

  5. Add Basmati rice and continue frying for 2 mins.

  6. Add water in which we soaked rice. Bring to boil and pressure cook for 10 minutes in a slow fire.

  7. Remove from heat and transfer to a big plate.

  8. Add ghee(optional) and mix well.

  9. Serve hot with kurma and raita.

  10. Note: Use good ripen tomatoes for best taste.

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