Tomato Rice

Description

One of the classics, rice mixed with rich tomato gravy.
Ingredients
5 nos Tomatoes (ripe and juicy)
1 no Onion
3 clove Garlic (crushed)
1 inch Ginger (crushed)
½ tsp Cumin seeds
¼ tsp Fennel seeds
2 nos Bay leaves
2 nos Cloves
2 nos Cardamon
2 nos Cinnamon sticks (small)
5 nos Curry leaves
3 stks Coriander leaves
1 tsp Salt (or to taste)
6 tsp Oil
2 cup Cooked rice
2 tsp Red chilli powder
2 tsp Coriander /dhania powder
¼ tsp Turmeric powder

Instructions

Cook rice separately and let cool completely. In a pan, heat oil and add bay leaves, cinnamon, cloves, cardamon, cumin seeds, fennel seeds and curry leaves. Let toast for a while then add the chopped onion, crushed ginger garlic and fry until golden. Now add finely chopped tomatoes along with turmeric, red chilli powder, dhania/coriander powder and salt. Close the pan with lid and let cook the whole gravy on medium flame for 5 minutes. When the gravy thickens add chopped coriander leaves and switch off.  Now add this to the cooked rice and mix well to coat evenly. Do not over mix which will break the rice, carefully fold using a flat spatula. Serve with any gravy or just boiled egg.

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