Pureed Tomato Rice

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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Ingredients

  • 1 cup - basmati rice
  • 1/2 cup - tomato puree
  • 1 onion
  • 2 green chillies, slit
  • 1/4 tsp - ginger paste
  • 1/4 tsp - garlic paste
  • 1 tsp - red chilli powder
  • 1/2 tsp - sugar
  • 1 bunch spring onions (finely chopped)
  • 1/2 tbsp - coriander leaves
  • 1/2 tsp - clove-cinnamon powder
  • 1/4 tsp - garam masala
  • 1/2 tsp - tomato sauce
  • salt to taste
  • 2 tbsp - butter or oil

How to Make Pureed Tomato Rice

  • Soak rice for about half an hour.
  • Heat oil in a large saucepan.
  • Add ginger and garlic paste. Stir till the raw smell goes.
  • Add chopped onions, green chillies, and stir fry till the onions turn pink.
  • Add all the dry masalas, sugar, salt, and stir.
  • When the oil separates, add rice.
  • Stir well, add the tomato puree and sauce, and bring to a boil.
  • Add water, stir gently.
  • Bring to a boil
  • Cover, simmer on low till almost cooked, stirring occasionally. Add more water if required.
  • When about done, add spring onions and coriander.
  • Stir gently, allow all water to evaporate.
  • Serve hot with raita.

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