Tomato Rice

Ingredients

Rice, 2 cups or 400 g
Cinnamon, 1-inch piece
Cardamom, 3  pieces
Cloves, 3 nos.
Ghee, 4 tbs + ½ tsp
Cumin seeds, 1 tsp

Chana dal, 1 tbs
[Optional] Urad dal, 1 tsp
Chopped cashew nuts, 12 nos
Ginger (finely chopped), 2 tsp
Garlic (finely chopped), 6 cloves
Green chilis (finely chopped), 2 nos.
Onion (finely chopped), 1 no. or 100 g
Curry leaves, a few
Ripe tomatoes (finely chopped), 4 nos. or 600 g
Kashmiri chili powder, 2 tsp

Coriander powder,1 tsp
Turmeric powder, ½ tsp

Garam masala, 1tsp
Coriander leaves (finely chopped), 1 tbs

Hot water, 1 cup

Preparation:

• Wash and soak the rice for twenty minutes.
• Boil water in a saucepan and add cinnamon, cardamom, and cloves. Add drained rice into the boiling water. Add salt and cook well, Drain the water and  set aside.
• Heat 4 tbs ghee in a saucepan. Add  cumin seeds; sauté for two seconds. Add chana dal, urad dal, and cashew nuts; and sauté until the dal slightly browns.
• Add ginger, garlic and green chilis; and sauté for one minute on a low flame.
• Add onion and curry leaves; sauté on medium flame until the onion turns light brown.
• Add tomatoes and sauté for one minute, then lower the flame.
• Add chili powder, turmeric powder, and garam masala; and sauté for three seconds.
• Mix in salt, cover and cook until the oil separates.
• Stir occasionally to avoid burning. Be careful, as burning will affect the taste.
• Add hot water and cook.
• Once cooked, and the gravy  turns thick add rice and the remaining ghee, then mix properly. Check for salt. 
• Sprinkle coriander leaves and cook over a low flame for two  minutes. Remove from heat.

The tomato rice is ready to serve. Enjoy with pappadam or rajma curry. Thank you :)

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