Ingredients

• 3 cups - long grain rice
• 2 cup - tomato puree
• 4 onions, finely chopped
• 4 green chillies, slit
• 2 tsp - ginger-garlic paste
• 2 bunches - fresh spring onion bunch, chopped fine
• 2 tbsp - coriander, finely chopped
• 1 tsp - clove-cinnamon powder
• 1/2 tsp - garam masala
• 2 tsp - red chilli powder
• 2 tsp - sugar
• 2 tsp - tomato sauce
• salt to taste
• 4 tbsp - butter or oil

How to Make Tango Tomato Rice

• Heat oil in a large saucepan.
• Add ginger and garlic paste.
• Add chopped onions, green chilli and stir-fry till light pink.
• Add all dry masalas, sugar, salt and stir.
• When the oil separates, add the washed rice.
• Add tomato puree, sauce and bring to a boil.
• Add water and stir gently.
• Bring to a boil, taste liquid to check salt, etc.
• Cover and simmer on low till almost cooked.
• Stir occasionally in between by adding more water if required.
• When about done, add spring onions, coriander.
• Stir gently and allow all water to evaporate.
• Serve hot.