TOMATO RICE

My neighbour tought me how to make tomato rice.She is really a good cook and ofcourse all the credit goes to her. adding the "fennel seeds" really gives so much of flavour and smell to the rice.
it goes good with raitha.very easy to prepare dish.



2 med size tomatoes
1 large onion sliced
4 green chillies
1/2 teaspoon fennel seeds/saunf
5 cury leaves
1/2 teaspoon pepper
handful chopped cilantro
handful chopped mint
1 inch stick cinnamon
4 cloves
1 cardamom crushed
1 star anise
2 strands of mace
1/2 spoon shahjeera(kala jeera)
1/4 teaspoon nutmeg powder
2 or 3 bay leaves
1 1/2 tablespoons ginger garlic paste
1 tablespoon curd/yogurt
thick coconut milk 1/2 cup ( or coconut powder 3 table spoons)
turmeric 1/2 table spoon
chilli powder to taste
salto taste
butter/ghee 1/2 cup
oil 1 table spoon
garam masala 1 teaspoon (optional)
basmati /normal rice 2 cups
water to cook rice 2 1/2 cups



dice the tomatoes .heat enough oil to fry tomatoes.
add tomatoes,turmeric,fennel seeds,pepper powder and fry the tomatoes till they r well cooked.
in a seperate pan add the remaining oil and ghee .
fry onions till transperent.
add chillies,ginger garlic paste to oinions and fry for a min.
now add all the spices(cinna stick,cloves,bay leaf,star anise,mace,shahjeera,cardamom)
fry for 2 min on low flame.
add this mixture to the above cooked tomato curry.
mix well
add curd , coconut milk(or coconut powder),chilli powder,garam masala,salt,mint and cilantro.
stir well.cook for a minute.




add washed and drained rice.stir well and saute for 2 minutes.



add water and stir well.cook uncovered.
u can use pressure cooker or rice cooker to cook the rice


when the rice is half cooked the water is evaporated and u can see the rice like in the picture below.

at this time it is important to cover for a few minutes and then cook uncovered till done.

do not add water.

cooking the rice slowly with out extra water ,lets u cook the rice well with out sticking and all the spices r well infused.

It is very important to stir for every 3 to 4 min to avoid burning the rice at the bottom.

serve with raitha and boiled eggs( optional).