• rice: 2 cups
  • jeera: 1 tsp
  • Bay leaf: 1
  • Cloves: 6
  • Cinnamon stick: 1"
  • Cardamoms: 2
  • Onions: 2 (medium sized, finely sliced)
  • Green chili-ginger-garlic paste: 1 1/2 tsps
  • Mint: 12-15 leaves (Pudina)
  • Kasoori methi: 1/2 tsp (dried fenugreek leaves)
  • Red chili powder: 1 tsp
  • Cumin Powder: pinch (roasted jeera powder)
  • Tomato: 2 (large red tomatoes, finely chopped)
  • Tomato: 1 (large red tomato, blanch, peel skin and puree)
  • Coriander leaves: 1 1/2 tbsps (finely chopped for garnish)
  • Salt: to taste
  • Oil: 1 tbsp
  • Ghee: 1 tbs

Tomato Rice Cooking Method

Heat ghee in a vessel or pressure cooker, add shah jeera, cloves, cinnamon and cardamoms and stir fry 30 secs. Add the sliced onions and saute for 3 mts. Add green chili-ginger-garlic paste, mint leaves and kasoori methi and saute for 4-5 mts.

Add red chili powder and cumin powder and mix. Add chopped tomato, tomato puree and salt to taste and mix. Cook for 8-9 mts on low to medium flame, or till oil separates.

Reduce heat, add the raw rice, mix, saute for a mt. Add 3 3/4 cups of water and bring to a boil. Reduce flame and cook till rice is done. If using pressure cooker, cook rice upto 3 whistles.

Remove onto a serving bowl. Garnish with fresh coriander leaves. Serve warm with raita or any curry of your choice.