» » » » Tomato Rice One-pot spicy Tomato Rice. This rice is best enjoyed with raita (yogurt dip) or simply plain yogurt. Vegan & gluten-free! Cuisine Indian Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 2 Calories: 586 kcal Author: Manali Ingredients 1 cup basmati rice, soaked for 30 mins 1.75 - 2 cups water 2 tablespoons oil 2 bay leaves 3 cloves 5-6 black peppercorns 1/2 teaspoon mustard seed 1 green chili, chopped 10-12 mint leaves, chopped 1 small onion, chopped 3 medium tomatoes, chopped 1 tablespoon chana dal, soaked for 10 mins 1 teaspoon urad dal, soaked for 10 mins 5-6 cashews, broken 7-8 curry leaves 1 teaspoon ginger garlic paste 1/4 teaspoon red chili powder 1/4 teaspoon garam masala salt, to taste Instructions 1. Wash and soak rice for 30 minutes. Drain water and set aside. 2. Heat 2 tablespoons of oil in a pan. Add bay leaves, cloves and black peppercorn. Saute till fragrant. 3. Add mustard seeds and let them pop. Then add green chili and cashews. Cook for few seconds till cashews start becoming light golden in color. 4. Add the soaked chana and urad dal and cook till the dal changes color and becomes light golden brown. 5. Now add chopped onion and curry leaves. Cook till onions becomes translucent, around 2-3 minutes. 6. Then add ginger-garlic paste and cook till raw smell goes away, around 1-2 minutes. 7. Add chopped tomatoes, and add salt. Cover and cook the tomatoes on medium heat for 7-8 minutes till nicely cooked. 8. Add red chili powder, garam masala powder, mint leaves and mix. Cook for a minute. 9. Now add rice and cook for a minute with all the spices. Add water and mix. [Add 2 cups water for softer rice, 1.75 cups if you want all rice grains separately] 10. Cover the pan with a lid and cook on medium heat for 10-15 minutes or till rice is nicely cooked. 11. Serve with any raita of choice. source https://www.cookwithmanali.com
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Tomato Rice One-pot spicy Tomato Rice. This rice is best enjoyed with raita (yogurt dip) or simply plain yogurt. Vegan & gluten-free! Cuisine Indian Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 2 Calories: 586 kcal Author: Manali Ingredients 1 cup basmati rice, soaked for 30 mins 1.75 - 2 cups water 2 tablespoons oil 2 bay leaves 3 cloves 5-6 black peppercorns 1/2 teaspoon mustard seed 1 green chili, chopped 10-12 mint leaves, chopped 1 small onion, chopped 3 medium tomatoes, chopped 1 tablespoon chana dal, soaked for 10 mins 1 teaspoon urad dal, soaked for 10 mins 5-6 cashews, broken 7-8 curry leaves 1 teaspoon ginger garlic paste 1/4 teaspoon red chili powder 1/4 teaspoon garam masala salt, to taste Instructions 1. Wash and soak rice for 30 minutes. Drain water and set aside. 2. Heat 2 tablespoons of oil in a pan. Add bay leaves, cloves and black peppercorn. Saute till fragrant. 3. Add mustard seeds and let them pop. Then add green chili and cashews. Cook for few seconds till cashews start becoming light golden in color. 4. Add the soaked chana and urad dal and cook till the dal changes color and becomes light golden brown. 5. Now add chopped onion and curry leaves. Cook till onions becomes translucent, around 2-3 minutes. 6. Then add ginger-garlic paste and cook till raw smell goes away, around 1-2 minutes. 7. Add chopped tomatoes, and add salt. Cover and cook the tomatoes on medium heat for 7-8 minutes till nicely cooked. 8. Add red chili powder, garam masala powder, mint leaves and mix. Cook for a minute. 9. Now add rice and cook for a minute with all the spices. Add water and mix. [Add 2 cups water for softer rice, 1.75 cups if you want all rice grains separately] 10. Cover the pan with a lid and cook on medium heat for 10-15 minutes or till rice is nicely cooked. 11. Serve with any raita of choice. source https://www.cookwithmanali.com



Tomato Rice
One-pot spicy Tomato Rice. This rice is best enjoyed with raita (yogurt dip) or simply plain yogurt. Vegan & gluten-free!

Cuisine Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Calories: 586 kcal
Author: Manali
Ingredients
  • 1 cup basmati rice, soaked for 30 mins
  • 1.75 - 2 cups water
  • 2 tablespoons oil
  • 2 bay leaves
  • 3 cloves
  • 5-6 black peppercorns
  • 1/2 teaspoon mustard seed
  • 1 green chili, chopped
  • 10-12 mint leaves, chopped
  • 1 small onion, chopped
  • 3 medium tomatoes, chopped
  • 1 tablespoon chana dal, soaked for 10 mins
  • 1 teaspoon urad dal, soaked for 10 mins
  • 5-6 cashews, broken
  • 7-8 curry leaves
  • 1 teaspoon ginger garlic paste
  • 1/4 teaspoon red chili powder
  • 1/4 teaspoon garam masala
  • salt, to taste

Instructions
1.       Wash and soak rice for 30 minutes. Drain water and set aside.
2.       Heat 2 tablespoons of oil in a pan. Add bay leaves, cloves and black peppercorn. Saute till fragrant.
3.       Add mustard seeds and let them pop. Then add green chili and cashews. Cook for few seconds till cashews start becoming light golden in color.
4.       Add the soaked chana and urad dal and cook till the dal changes color and becomes light golden brown.
5.       Now add chopped onion and curry leaves. Cook till onions becomes translucent, around 2-3 minutes.
6.       Then add ginger-garlic paste and cook till raw smell goes away, around 1-2 minutes.
7.       Add chopped tomatoes, and add salt. Cover and cook the tomatoes on medium heat for 7-8 minutes till nicely cooked.
8.       Add red chili powder, garam masala powder, mint leaves and mix. Cook for a minute.
9.       Now add rice and cook for a minute with all the spices. Add water and mix. [Add 2 cups water for softer rice, 1.75 cups if you want all rice grains separately]
10.   Cover the pan with a lid and cook on medium heat for 10-15 minutes or till rice is nicely cooked.
11.   Serve with any raita of choice.












source   https://www.cookwithmanali.com

0 Response to "Tomato Rice One-pot spicy Tomato Rice. This rice is best enjoyed with raita (yogurt dip) or simply plain yogurt. Vegan & gluten-free! Cuisine Indian Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 2 Calories: 586 kcal Author: Manali Ingredients 1 cup basmati rice, soaked for 30 mins 1.75 - 2 cups water 2 tablespoons oil 2 bay leaves 3 cloves 5-6 black peppercorns 1/2 teaspoon mustard seed 1 green chili, chopped 10-12 mint leaves, chopped 1 small onion, chopped 3 medium tomatoes, chopped 1 tablespoon chana dal, soaked for 10 mins 1 teaspoon urad dal, soaked for 10 mins 5-6 cashews, broken 7-8 curry leaves 1 teaspoon ginger garlic paste 1/4 teaspoon red chili powder 1/4 teaspoon garam masala salt, to taste Instructions 1. Wash and soak rice for 30 minutes. Drain water and set aside. 2. Heat 2 tablespoons of oil in a pan. Add bay leaves, cloves and black peppercorn. Saute till fragrant. 3. Add mustard seeds and let them pop. Then add green chili and cashews. Cook for few seconds till cashews start becoming light golden in color. 4. Add the soaked chana and urad dal and cook till the dal changes color and becomes light golden brown. 5. Now add chopped onion and curry leaves. Cook till onions becomes translucent, around 2-3 minutes. 6. Then add ginger-garlic paste and cook till raw smell goes away, around 1-2 minutes. 7. Add chopped tomatoes, and add salt. Cover and cook the tomatoes on medium heat for 7-8 minutes till nicely cooked. 8. Add red chili powder, garam masala powder, mint leaves and mix. Cook for a minute. 9. Now add rice and cook for a minute with all the spices. Add water and mix. [Add 2 cups water for softer rice, 1.75 cups if you want all rice grains separately] 10. Cover the pan with a lid and cook on medium heat for 10-15 minutes or till rice is nicely cooked. 11. Serve with any raita of choice. source https://www.cookwithmanali.com"

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