Tomato Rice

Ingredients

  • 4 tomatoes, chopped
  • 1 ½ cups uncooked rice
  • 1 onion, chopped
  • 1 teaspoon ginger paste
  • 1/3 cup fresh mint chopped
  • ½ teaspoon Kripa House Blend No. 27
  • 2 teaspoons coriander powder
  • 1 teaspoon cumin powder
  • ½ teaspoon Kripa Turmeric 
  • 1 teaspoon Kripa Garam MasalaNo. 24
  • 3 tablespoons oil/ Kripa Desi Ghee
  • salt to taste
  • fresh coriander to garnish
Methods
  1. Cook the rice, grainy and keep aside.
  2. Heat the oil in a pan and add the mustard seeds.
  3. When the seeds crackle, add onions. Sauté till golden brown.
  4. Add ginger, tomatoes, salt and turmeric and stir.
  5. Then add chilli, coriander, cumin and garam masala powders. Stir for a few minutes so the
    flavours combine.
  6. When the tomatoes are cooked soft, add salt, chopped mint then add the rice and mix while lightly combining the cooked tomatoes with the rice.
  7. Garnish with fresh coriander leaves.
  8. Serve hot with pickles and fried papads (poppadums).
    Note: Rice should not be cooked fully. If soft – the dish becomes lumpy and the spices don’t
    get evenly distributed. Ratio – Rice: Water 1 ½: 2 ½ (Rice cooker)