Tomato Rice/ Bhath

Ingredients:-

  1. Basmathi Rice – 1 cup
  2. Salt – 1 tsp + 1/2 tsp / to taste
  3. Ghee – 2 tbsp
  4. Fennel seeds – a generous pinch
  5. Canola oil – 2 tsp
  6. Mustard seeds – 1/2 tsp
  7. Urad dal – 1/4 tsp/ to taste
  8. Chana dal – 1/4 tsp/ to taste
  9. Peanuts – 1 tbsp, peeled
  10. Curry leaves – 1 sprig
  11. Tomato – 2 cups, chopped
  12. Onion – 1/2 cup, chopped
  13. Grated coconut – 1/4 cup
  14. Shallots – 6 numbers
  15. Greenchilly – 2 numbers
  16. Clove – 1 no.
  17. Cardamom – 1 no.
  18. Cinnamon – 1″ piece
  19. Cilantro – 1tbsp, chopped

Method:-

Wash the rice 3-4 times under running water & soak it for 30 minutes. Drain the rice & keep it aside.

Heat the ghee & add the fennel seeds. When it crackles add the rice & fry till it turns opaque. Add 2 cups of boiling water & 1 tsp of salt; bring to a second boil & cover cook on low heat for 10 minutes. Keep undisturbed for another 10 minutes.

Grind together the grated coconut, clove, cinnamon, cardamom, shallots & greenchillies to a very smooth paste adding little water. Heat the oil & splutter the mustard seeds. Add the dals & fry till they turn golden brown. Add the curry leaves & peanuts; fry till they are toasted well. Add the onions & saute till they are golden brown at the edges. Throw in the sliced tomatoes, salt & add 1/4 cup of water. Bring to a boil & cover cook for 25 minutes/ till tomatoes are well cooked. Stir in the ground coconut paste & allow it to boil on medium low heat for 2 minutes. Remove from heat.

Add this tomato mixture to the cooked rice & mix. Finally add the chopped cilantro. You can either make the bhath mushy/ with grains seperate as in a biriyani.

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