Tomato Rice | How to make tomato rice

Ingredients

Instructions

1. 1

   In a vessel, add 1 tbsp salt, 1/2 lemon juice, 1 tbsp oil, and 1 and a 1/2 cup basmati rice (you can also make this with leftover rice) and cook well until done. This might take 8-10 mins. Strain the rice and keep aside to cool down.
2. 2

   To make tomato purée, blend together 3 medium-sized tomatoes and 3 Kashmiri red chilies (remove the seeds).
3. 3

   In a pan, add 2 tbsp oil and 2 tbsp of ghee. Add 3 green cardamom, 3 cloves (lavang), and 1 cinnamon stick (dalchini stick) and sauté for a minute. Add 1 tsp jeera and 1/4 tsp asafoetida (hing). Add 2 medium-sized vertically chopped onions, grated ginger, and garlic.
4. 4

   Add finely chopped capsicum and bell peppers. Then add the tomato purée, 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1/4 tsp turmeric powder, 2 tsp pav bhaji masala, salt to taste.
5. 5

   Cook until the water dries up. Add 1 tsp Kashmiri red chili powder. Add 1 big sized roughly chopped tomato, 1/4 tsp garam masala powder. Mix well and add some finely chopped fresh coriander.
6. 6

   Add the rice and some spring onion greens and mix well. Serve with raita and papad.
7. 7

   *Makes 3 servings