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Tomato Rice

Tomato- a fruit disguised as a veggie is a powerhouse of nutrients. A versatile fruit used almost daily in all forms of foods.
Tomatoes are a good source of Vitamins and potassium. Vit A present in it supports immunity, skin health and vision; Vit K is good for bones and potassium maintains a healthy blood pressure and fluid balance. Lycopene present in it is what gives the tomato its red colour. Its said lycopene has anti-carcinogenic properties i.e., it is reported to control the growth of cancer cells. It is a good source of fiber, maintains skin health, safeguard vision, protects heart health, brings down LDL (Bad) cholesterol, has anti-oxidant and anti-inflammatory properties.
Tomato rice is a very good recipe for packed lunch, also very easy to prepare on busy weekdays as the side dish can be raitha.
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Prep Time 10 mins
Cook Time 30 mins
Course Lunch Recipe, Main Course
Servings 2 people

Ingredients
  

  • 1 Cup Basmati/ Seeraga samba Rice
  • 2 Tomato
  • 1 Onion
  • 2 Green Chilli
  • 1 Bay leaf
  • Cashews
  • Mint leaves

To Grind

  • 3 tbsp Coconut
  • 1" Cinnamon
  • 1 Clove
  • 1 tsp Fennel Seeds
  • 3 Garlic
  • 1" Ginger
  • 1 Green Chilli
  • Coriander & Mint Leaves

Instructions
 

  • Wash rice till water turns clean and soak for about 15 min.
  • Gather all the ingredients to grind. i.e 3 tbsp coconut, small piece cinnamon, 1 clove, 1 tsp fennel seeds, 3 garlic, small piece ginger, 1 green chilli, coriander and mint leaves.
  • Grind it to a smooth paste by adding little water.
  • Grind two tomatoes to a smooth paste and set aside the puree.
  • In a cooker, add 1 tbsp oil + 1 tbsp ghee. When hot enough add bay leaf and cashews. Saute till cashews are roasted.
  • Add 1 sliced onion, 2 sliced green chilli and saute for about 2-3 min.
  • Add some coriander and mint leaves and saute for about a minute or two.
  • Add the grinded coconut paste and mix till the raw smell goes off.
  • Add 1½ cup of tomato puree. (Adjust with water if puree is not sufficient.)
  • When it starts boiling, add drained rice and salt.
  • Close the lid when water starts boiling. When steam comes from the vent, put whistle, keep the flame low for about 5-7 min and switch off. Open when pressure is released naturally and fluff it up with a fork.
  • Tomato rice is ready. Serve with raitha.