Rice cooked in tomato gravy
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| Prep Time | 45 minutes |
| Servings |
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Ingredients
- Basmati rice(washed and drained, keep aside.) - 2 cups
- Tomato pulp or paste(1 medium can) - 1 cup
- Sugar - 1 tsp
- Oil(as reqd) -
- Yogurt - 2 tbs
- Onion(chopped) - 1/2 cup
- Cinnamon - 3 pieces
- Clove - 2 pieces
- Cardamom - 2 pieces
- garlic(finely chopped) - 1 tbsp
- Ginger(finely chopped) - 1 tbsp
- Green chilly - 2 nos
- Red chilly powder(as per your choice) - 1 tsp
- Cashews(soaked in hot water) - 5-6 pieces
- Fresh coconut(grind coconut and cashews in the same water) - 4 tbsp
- Salt(to taste) -
- Mint leaves(shredded) - 1/2 cup
- Coriander leaves(shredded) - 1/2 cup
- Curd - 2 tbsp
- Lime juice(from 1/2 of a lime) -
Ingredients
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Instructions
- Bring the heat down and when the gravy is about to thicken, remove from fire.
- In an other pan, heat oil and fry the rice until it is heated through.
- Add the rice to the gravy.
- Carefully add hot water to the gravy till it stands 2 inches above the level of rice. Give it a stir.
- Close the non stick pan with a lid.
- Reduce the heat considerably (electric stove mark 1) and cook on simmer.
- When all the water is absorbed, (about 20 minutes)remove from flame and let it sit for some time.
- Open the lid, add the mint and coriander leaves and toss carefully.
- :- Serve it with raita and pickle!!
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1 comment
The recipe was lovely..