Different varieties of rice is used all over India, some of the common ones include Basmati, Ponni, Sona Masoori and many more. Typically travelling in South India, you would find less of Basmati and more of the other varieties. I’ve tasted it in so many large and small restaurants and eateries and most of the time I liked it. There isn’t much to any basic rice preparation, however it can show its versatility getting mixed with large number of other vegetables, meats and curries. For the preparation today I mixed mostly tomatoes and rice with other spices to make Tomato Rice. The rice turns out reddish in color and goes well with your favorite raita. This rice is mostly used in the Southern states for breakfast and main course. As it can be made quickly its a good variety option to keep with you, in fact you can make it even quicker if you have some left over rice. Use this Tomato Rice Recipe and enjoy the taste.
All you need is (serves 4 )
Basmati Rice – 1 cup
Oil – 2 tbsp
Mustard seeds – 1 tsp
Curry leaves – 1 sprig
Green chilies – 4 to 5 (slit vertically)
Ginger – 1 inch piece (grated)
Garlic – 4 to 5 cloves
Onion – 1 cup (cut in small pieces)
Tomato – 2 cup (cut in small pieces)
Turmeric powder – 1 tsp
Red chili powder – 1 tsp
Salt to taste
Mint leaves – 1/2 cup
Water – 4 cups
Green coriander for garnishing
Tomato Rice Recipe
Preparation time: 10 min
Cooking time: 25 min
Heat oil in a pan, add mustard seeds, when they start to crackle add curry leaves.
Add onions and saute till golden brown.
Add green chilies and garlic and saute for 2 min.
Add tomato and saute till the oil leaves the sides.
Add all dry masala and saute for 2 min.
Add rice and saute for 2 min.
Add water, mint leaves, cover and cook till rice is done.
Garnish with green coriander