Preparation Time 15 Minutes

Cooking Time 30 Minutes

Total Time 45 Minutes

Serve 6

Type of Recipe: Rice

Name of Author: Asmi Kadam.

Ingredients:

• 4 Large Size Chopped Tomatoes
• 2 Cup Basmati Rice
• ½ Cup Green Peas
• ½ Cup Cashew
• Dry Spices: Black Cardamom, Shahi Jeera, Cloves, Black Paper, Bay Leaf, and Cinnamon.
• 2 Chopped Onion
• 1 Teaspoon Red chili Powder
• 2 Teaspoon Cumin Coriander Powder
• 2 Teaspoon Garam Masala Powder
• ½ Teaspoon Turmeric
• Salt
• 2 to 3 Tablespoon Oil
• 2 Tablespoon Ghee. (Clarified Butter)
• Chopped Coriander
• 4 to 5 glass of boil water.
• For Paste:
• 10 to 12 Garlic Cloves
• 1 inch Ginger
• 3 to 4 Red Chilies
• 4 to 5 Green Chilies
• Coriander

Method:

Firstly, wash rice 3 to 4 times in running water and soaked in the water for at least 15 minutes.

Then, take a mixture jar, add ginger, garlic green and red chilies, coriander. Add some water. Make a fine paste.

Keep aside.

Now heat a large size pot for making rice. Add some oil, then add all dry spices (Black Cardamom, Shahi Jeera, Cloves, Black Paper, Bay Leaf, and Cinnamon)

Now add chopped onion. Sauté well. Cook the onions till change the color.

Now add Cashew. Fry the cashew with onions. Now add ginger garlic paste which we are already prepared. Fry this paste with onion till raw smell goes.  Now add chopped tomatoes into the onions. Mix well.

Allow to cook till tomatoes mushy. Now add all the spices. Add red chili powder, cumin coriander powder, turmeric, garam masala powder and salt. Mix well. Now add green peas and chopped coriander.

Again mix well. Now add soaked rice into the masala. And some salt on the top of the rice for flavoring. Mix the rice with the all masala. Now add boil water. For 2 cup of rice, we need at least 4 to 5 glass of boil water.

After adding water, mix all the rice nicely with spatula. Now allow to boil. Once nice boil come, slow down the gas flame and keep lid on the pot.

After 5 minutes, check. If water require then you can add half glass of water. Mix well. Allow to cook for another 5 to 7 minutes.

Once rice cook properly. Add some ghee on the top of the tomato rice. Keep the lid for another 2 minutes. After 2 minutes switch off the flame. Garnish the tomato rice with chopped coriander.

The nice red color tomato rice is ready to serve with raita, papad and pickle.

Enjoy.

Thank You.

Have a wonderful Day.