RED TOMATO RICE

As I said in my previous post, I am here with my red lunch. As soon as someone says “red”, tomato is the first one that comes into our mind. So I made tomato rice. Even though it’s quite a common dish I tried to make it more tasty by incorporating a little bit more spices than usual.

Ingredients:
2 medium tomatoes (I prefer vine because of juice inside them)
1 small onion ( you can add spring onion or shallot..optional)
1 tsp cinnamon powder
2 tsp curry powder
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp coriander powder
5 to 6 cloves
1/2 tsp black pepper powder
1-2 garlic cloves (crushed)
a pinch of oregano 
a pinch of dried rosemary leaves ( i crush the dry leaves)
5 to 6 green chillies ( as per your taste)
few mint leaves (don't add too much, it might change the flavor)
few parsley or coriander leaves
1 and 1/2 cup rice (1 cup rice = 1and 3/4 cup of water)


Directions:
I used the pressure cooker for convenience and time conservation.
Add mustard seeds, cumin seeds, cloves, crushed garlic cloves 
and saute dry. Then add onions, spring onions and saute them until 
onions are translucent. I didnot use any oil here but no worries 
they will cook perfectley because of the water in them.Mix with a 
spatula and add all the powders (cinnamon, curry, coriander, black
pepper, oregano, rosemary). Make sure they are all mixed nicely. Now 
add mint and coriander leaves. Keep the lid on for couple of minutes.
This is just to make sure all the flavors are incorporated into each
other well. Once you see the leaves are softened or half cooked, add
tomatoes, mix well and keep the lid on again for couple of minutes. 
Before you add rice here, you have to see the juice oozing out of
tomatoes. Now add the rice and water (sufficient) and lid back on ,
this time with whistle. It takes 5 to 7 min to get the 1st whistle. 
You need to turn off after the first one unless you want very soft
rice.
Let it cool for few more minutes before you remove the whistle and 
open the lid.
Mmmmmmm....yummy .....tomato rice ready to go....Garnish with 
coriander or parsley leaves. Enjoy with Raita ( for which i use only
black pepper..NO SALT)
I tried with sweet potato sauce (left over from day before), that 
was really very tasty for my surprise.
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