TOMATO RICE– TAMATAR CHAWAL
Tomato Rice Recipe
The curry bush is native to India and Sri Lanka. The leaves are aromatic with a curry and citrus like flavor and a slightly bitter taste. In south India they are used in curries, chutneys and lentil dishes as well as in rice preparations. This recipe fuses flavors of north India with southern spices.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Ingredients: Tomato Rice Recipe
|1 tbsp||Rapeseed oil|
|7-10||Curry leaves and some Coriander leaf|
|¼ tsp||Chili powder|
|1 tsp||Brown or black mustard seeds|
|¼ tsp||Salt or salt to taste (optional)|
|1 tsp||Tomato puree|
|200g||Canned tomatoes, blended|
|200g||White basmati rice|
Method of Preparation: Tomato Rice Recipe
Heat the oil in a saucepan on medium heat
and add a few of the mustard seeds, when they crackle, add the remaining seeds, then the onion and (if using) the curry leaves.
Fry for 5 minutes until the onion is soft.
Add the tomato puree and the blended tomatoes and cook for 7-9 minutes until the mixture is quite thick.
Add the turmeric, chili powder and salt, if using the salt.
Add the rice and mix well,
and then stir in 500 ml of just boiled water.
Cover and cook on low heat for 10-12 minutes until the rice is tender, all the water has been absorbed and some of the rice grains appear to be standing up.
Serve piping hot with a lentil dish Tomato Rice Recipe
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