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Monday, 12 December 2011

Ingredients:
2 Cups Raw Rice
1 Cup Tomato Puree
2 – 3 Bay Leaves
3 – 4 Cloves
3 – 4 Cardamoms
1tsp Jeera/Cumin Seeds
2 Onions
1tsp Ginger Paste
1tsp Chili Powder
3tbsp Oil
Salt to taste
Tomato Rice

Method:
Slice Onions. Heat Oil in a Handi/Vessel and add Bay leaves, Cloves, Cardamoms, Jeera, Ginger paste and Onions and fry until the Onions turn brown. Now add Rice, Chili Powder, Salt and Tomato Puree and mix well. Add 4 Cups of water and close the Handi/Vessel. Cook on medium flame for 3 to 4 minutes and stir gently stir. Cook until done and serve hot with Raitha.

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