Feisty Tomato Rice

Recipe by
Total Time:
30-45 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

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Ingredients

  • 3 or 4 - tomatoes, med. sized, small
  • 1 cup - basmati rice
  • 1 - onion, med. sized, finely sliced, lengthwise.
  • To grind :
  • 1/4 cup - grated coconut
  • 6-7 - red chillies (byadagi)
  • 2 tsp - coriander seeds
  • 1 tsp - cumin seeds
  • 1/2 tsp - fenugreek seeds
  • 1 small pinch - asafoetida
  • 2-3 seeds - black pepper
  • 7 - cloves
  • 3-4 pods - cardamom
  • Nutmeg for flavour
  • For paste :
  • 2 sprigs - mint leaves
  • 6-7 flakes - garlic
  • 1 inch - ginger
  • 2 - green chillies
  • To Garnish :
  • 3 tsp - raisins
  • 3 tsp - cashew nuts
  • 1 tbsp - carrots
  • Beans chopped into small pieces.
  • Ghee
  • 1 inch - cinnamon stick, crushed
  • 1 small bunch - coriander leaves
  • 1 - bay leaf

How to Make Feisty Tomato Rice

  • Cook basmati rice till just done.
  • Make smooth paste of the ingredients listed above.
  • Heat 1 tsp ghee in a wok, add the ingredients listed above to grind (take only half the amount of clove and cardamom listed above), fry slightly then grind smooth in a blender.
  • Heat about 2 tsp ghee in the wok, add raisins, cashewnuts and fry carefully until cashewnuts are slightly brown. Remove from wok and keep aside.
  • To the same wok, add carrot and beans pieces. If too dry, add 1 tsp ghee and fry till just soft.
  • Take about 2 tbsp ghee in a non-stick vessel, add cinnamon, remaining clove, cardamom, bay leaf and fry slightly.
  • Then add onion slices and fry till brown.
  • Add garlic-ginger-mint paste, fry till slightly brown and dry.
  • Add ground coconut and spices and stir till dry.
  • Add 1 tsp sugar and salt to taste. Then add cooked rice, mix well.
  • Add vegetable chunks, raisins, cashewnuts, chopped coriander and mix well.

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