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Raw Rice - 2 cups
Tomato - 1/2 kg (finely chopped)
Green Chilly - 6 (slit lengthwise)
Garlic - 10 pieces (finely minced)
Curry Masala - 2 tsp
Mint leaves - 25 leaves
Salt - to taste
Service for : 4 people
Cooking Time : 15 minutes
Cooking Instructions :
Measure the rice in a cup(for 1 cup of rice take 2 cups of water.)
Place a cooker on the stove and add measured rice with measured cup of water and required salt. Close the lid of the cooker and let it cook for 12 minutes correctly in a simmer flame. Open the cooker after pressure is completely released and transfer the cooked rice in a large plate and let it cool for about 5 to 10 minutes.
Heat oil in a pan, put the tomatoes, green chillies, garlic, mint leaves, and curry masala. Keep frying until oil separates from the dish and tomato is mashed well. Let this mixture cool for 10 minutes.
Now mix this tomato paste little by little in the rice well and transfer it to the serving bowl.
Side Dish: Onion Raitha, Coconut Chutney, Chicken 65, Boiled Egg
Tomato Rice recipe is going for Jihva - Breakfast Event hosted this time by Veggie Platter and started by Indira.