Like every Tom, Dick & Harry will love bread...every one of us from the south would love to open our lunch boxes filled with 'Lemon Rice & Potato fry' or 'Pulisadam & Masalvadai'...Drooling right!
The 'Thakalisadam & Muttai' combo sharing one such chemistry is equally good! We (hubby & I) love it!
Out of the myriads of methods and recipes for making tomato rice, this is my fav!
Ingredients:
Rice: Basmati/Ponni - 2 cups
Freshly prepared coconut milk - 2 cups
Mustard seed: 1/2 tsp, Channa dal/Kadalai parupu: 1/2 tsp, Urid dal/ulundu: 1/2 tsp
Spices: Fennel Seeds (sombu/saunf), Bay leaf (biryani elai), Cloves (lavangam), Cinnamon stick (pattai) - as per your spice level
Masala: Chilli powder - 1 tsp, Corriander powder (dhaniya) - 1 tsp, Turmeric powder - 1/4 tsp, Garam masala - 1/4 tsp
Vegetables: Onion (Big) - 1, Tomatoes - 3 (or 4 depending upon the size), Garlic - 4 pcs, Corriander & Mint leaves, Curry leaves - All finely chopped
Oil & Salt for taste
Method:
1. Heat oil in pressure cooker and fry mustard seeds, channa dal, urid dal and all the spices
2. Now, add the chopped onions
3. Then when onion is done, add the chopped tomatoes followed by garlic, cover the cooker with a plate and allow it to fry till the tomatoes are done withoit raw flavor
4. At this level you can wash the Basmati rice and drain the water and keep aside
5. Now, add all the masala and cook for 2 minutes
6. Now, you can add the rice into the cooker and gently stir it for 1-2 minutes without breaking the rice
7. Now add salt, coconut milk and then 1 cup water
8. Close the cooker with its lid and cook for 2 - 3 whistles (my rice got cooked in 2 whistles), wait and open the lid
9. Finaly, garnish with finely chopped corriander and mint leaves
10. Ready to go!
Tastes heaven with raitha, or boiled egg!
(Note: for pressure cooking 2 cups of basmati rice you normally need 3 cups of water, but since you are using 2 cups of coconut milk, reduce water to 1 cup (if your rice needs more cooking, then increase the water level)
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