Tomato rice is one of my favorites and I learnt it from my mom, she has been making it for years and hers has always been the best, the mother’s touch! This is the easiest method that I use.
Onion – 1 chopped fine
Tomatoes – 5 chopped
Green chilies – 3 chopped
Ginger garlic paste – 1 tbp
Cilantro chopped – 2 tbsp
Mint chopped – 1 tbsp
Garam masala – 1 tsp
Turmeric powder – ½ tsp
Chili powder – 1tsp
Coriander powder – 1 ½ tsp
Fennel seeds – 1 tsp
Salt to taste
Cooking oil and 1tbsp of butter
Basmati rice – 3 rice cooker cups washed and soaked for 10 mins
In a big kadai pour oil and add the butter, after the butter has melted add the pepper and the fennel seeds followed by the green chilies and the onions.
Once the onions are done add the ginger garlic paste and the garam masala and stir it till the raw smell of the masala is gone.Add the tomatoes and stir it regularly till the are tender. Now add the turmeric, chili and coriander powders and stir till the masala is well cooked and the oil separates. Add salt and then the chopped cilantro and mint.
Let it simmer for a while and then make a mental calculation of the amount of gravy in the kadai and then add the washed and soaked rice and stir it for a few minutes. It would seem like there is no gravy left, its alright. Pour the whole thing into the rice cooker and pour water as follows. Once it is done serve it hot with raita of choice.
Normally for basmati rice its 1:2 ratio, we have 3 cups of rice so actually it has to be 3:6. But in this case, you had made a mental calculation of the amount of gravy before adding the rice. It doesn’t have to be exact, if you thought that there was around 3 cups of grave you only have to add 3 to 3 ¾cups of water to the rice for it to cook Remember to stir it occasionally. This amount will serve 4 – 5 people.