Tomato Rice / Pulav - Spicy (My Own Style)

Tomato Rice is one of the special rice varieties in South India, especially in Tamil Nadu. It could prepared in different styles. This is the style which I tried in my kitchen.

Tomato Rice

Ingredients:

Rice - 1 1/2 Cup (Raw rice or Basmati rice)
Ripe Tomato - 4 - 5 (Medium sized)
Onion - 1/2 (Medium sized) (Optional)
Ginger Paste - 1 1/2 tsp
Garlic Paste - 1/4 tsp
Turmeric Powder - 1/4 tsp
Cloves - 1
Cardamom - 2
Cinnamon - 1/2 inch ( I powdered and used 1/2 tsp)
Pepper Powder - 1 tsp
Coriander Powder - 1 1/2 tsp
Cumin Powder - 1 tsp
Red chilli Powder - 1 tsp
Small Green chilli - 1 (according to the spiciness required)
Coriander Leaves - 3 tbsp
Sugar - 1/2 tsp
Salt - As needed

Oil - 1 tsp (I used Coconut Oil)
Ghee - 1 tsp

Preparation: Step 1

Soak the rice for 15 minutes, then drain and keep it aside.

Step 2:

• Heat oil in a pan. 
• Add Powdered cloves, cardamom and cinnamon. 
• Add green chilli, Ginger paste and Garlic paste and saute them until the raw odour leaves. 
• Add onions (Optional) and saute them for 3 minutes till their colour changes to light pink. 
• Add Tomato slices, required amount of salt and saute them till they become mashed. 
• Add turmeric powder, coriander powder, cumin powder, chilli powder and 1 tsp of coriander leaves and saute them for few seconds.
• Grind them to a fine paste. (You will get approximate 1 3/4 cups of grinded paste)

Step 3:

Heat ghee in a pan and saute the rice. (Colour should not be changed). After 1 minute add the grinded mixture (step 2) & sugar and mix it well.

Step 4: 

• Add 2 1/2 cups of water to it.
• Transfer it to a cooker and cook it in a high flame upto 3 whistles.

Note: While pressure cooking, cooking time and quantity of water changes according to rice and water. I preferred Electric rice cooker for this.

When finished, garnish it with coriander leaves and serve it with a salad, Pickle and pappadams.

Note: You can add vegetables like peas, carrots, beans, cauliflower etc to enhance the taste and make it attractive.

*Number of whistles depends on size and model of the cooker.

Pudina (Mint) Rice/ Pulav

Pudina Rice

To Know more about Pudhina, Click Here.



Ingredients

Pudina Leaves - 1 1/2 cup (Lightly Packed)

Basmati Rice or Raw Rice - 2 cups
Soaked green peas - 1/4 cup

Onion - 1, Chopped

Tomato - 1, Chopped (Optional)

Green Chilli - 2 or 3

Turmeric Powder - 1/4 Teaspoon

Garam Masala - 1/2 Teaspoon

Garlic - 2 or 3 Cloves

Ginger - 1/2 inch

Cloves - 2

Cardamom - 2

Star Anise - 1

Cinnamon - A Small Piece

Bay Leaf - 1

Coriander Leaves - Small Quantity

Roasted Cashew Nut - 8 to 10

Oil or Ghee - 2 Teaspoon

Salt - According to your taste

4 Glass of water (Including Grinded Paste)

*Star Anise, Cinnamon, Cardamom and Cloves should be dry roasted*.

Method Of Preparation

• Wash and soak rice for 10 minutes. Drain and Keep aside.
• Make a fine paste with Mint leaves, Little coriander, Ginger, Garlic, Star Anise, Cinnamon,  Cardamom, Cloves and keep it aside.
• Heat Oil or Ghee. Add Bay leaf and Onion. Cook till onion becomes light brown. 
• Then add tomato and fry until it becomes soft.

Add rice and peas to this and sort it for 3 to 4 minutes.

• Add the grinded paste and garam masala.
• Then Add required salt, turmeric powder and water.
• Cover and cook till done.
• Garnish with Roasted Cashews, Coriander and Pudina Leaves.
• Serve hot Pudina Rice with Raitha. (Curd/Yoghurt mixed with Vegetables such as tomato, onion etc)

The pudina rice might taste little spicier when ground pepper is added to it.

Chefs favourite: Pudhina rice tastes better if prepared in coconut oil is mixed with Oil/Ghee.