Tomato Rice

Ingredients

• Raw rice - 1 cup
• Tomato - 5
• Onion - 1
• Green Chilli - 2
• Garlic - 2 pods
• Chilli powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Cinnamon stick - 1 inch
• Curry leaves - 1 string
• Coriander leaves - 1 sp
• Oil - 3 tbsp
• Ghee - 1 tbsp
• Salt to taste

Method

Clean and soak the rice for 5 to 10 min.
In a pressure cooker heat the oil, fry the cinnamon stick and chopped garlic.
Add the sliced onions and slit chillies and sauté well.
Add the chopped tomatoes and cook well till the whole contents become paste like.
Add the coriander leaves, chilli powder, turmeric powder and salt.
Drain the rice. In a kadai melt the ghee and fry the rice.
Add this fried rice to the tomato in the pressure cooker.
Pour 3 cups of water and close the pressure cooker.
Simmer the stove for 15 minutes without the cooker weight.
Turn off the stove and place the weight.
Open after 15 minutes.
Serve it with onion or cucumber raitha or pappad.

Note: Some people may not like the feel of the tomato skin while eating. So they can blend the tomato and add it as puree. Another variation to improve the taste is instead of 3 cups of water you can add 1 1/2 cup coconut milk and 1 1/2 cup water, in which case you may have to give a generous tip on the chilli powder as coconut milk tend to blind the spiciness.