Tomato Rice- delicious tangy and mild rice pilaf cooked with tomato and mint
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
- 1.5 cup Rice/ Chawal
- 400 gms Tomatoes / Tamatar Chopped
- 2 tsp Red Chili Powder/ Laal Mirch
- 1/2 tsp Turmeric Powder / Haldi Powder
- 1 tsp Sambhar Powder optional
- 1/4 cup Fresh Mint Leaves/ Pudina
- To Taste Salt / Namak
- 1 Inch Beetroot Slice Optional
- 4 tbsp Cooking Oil
- 1.5 tsp Mustard Oil
- 1 tsp Cumin/ Jeera
- 1 tsp White lentil/ Urad daal
- 1/4 Cup Cashew/ Kaju
- 10 Curry Leaves
- 2 tsp Green Chilies
Wash and soak rice for 15 minutes.
Take a big pan add enough water and 1 tsp salt and boil.When water start boiling add the soaked rice and cook till almost done.(you can also add chopped vegetables of your choice at this stage)
Drain the boiled rice in a colander and keep aside.
Grind tomato and make a smooth puree.
Heat oil in a heavy bottom pan.Add cashew pieces and fry till golden in colour ,drain and keep aside. Now add urad daal, mustard seed and cumin in the oil.When seeds start crackling add chopped green chilies and curry leaves.
Now add the tomato puree and all the spices and cook till it started to thicken
Add chopped mint, boiled rice and fried cashews and mix gently.
Cover the pan with a lid and cook for 2-3 minutes on slow flame.Serve hot .
Serving suggestions-serve with yogurt,pickle and poppadoms