Here’s today’s version:
Dish: Tomato Rice / Pulav
Rice (I use kolam rice, but basmati is generally the preferred one here) – 2 cups
Tomato puree – 2 cups
(Wash and quarter 3 medium sized tomatoes or more if needed. Place in a mixer and grind into a puree with seeds and skin. Hold the lid tight or the puree will spray all over. You can optionally blanch in hot, boiling water for ten minutes after making a slit on the top of the tomato. Drain and peel the skin, and then puree. But I recommend using the skin.)
Veg. stock or water – 1 + 1/2 cups
Potato – 1 cut into long wedges
Onion – 1, sliced thin
Spring onion greens – 1/2 cup, cut into 1″ long pieces
Tomato – 1 big one, sliced
Ginger – 1″ stem, julienned
Green Chillies – 1, slit longitudinally
Jeera/Cumin seeds – 1 tsp.
Bay leaf – 1 small
Cinnamon bark – 1″ long
Chhoti elaichi (Green cardamom) – 2, very slightly crushed
Black pepper – 5
Cloves – 2
Sunflower Oil – About 1+1/2 tbsp.
Wash rice, drain and set aside for about 1/2 an hour.
Heat oil, splutter cumin seeds and add the rest of the spices.
When the cloves splutter, add slit green chillies and ginger.
When the ginger turns pink add the sliced onions. Saute till they caramalize.
Next add rest of the veggies, stock/water and tomato puree. Add salt.
When the liquid boils add the drained rice.
Cook till the rice is just done. I cook in the pressure cooker for 5 minutes in sim after putting on the whistle (about 7-8 minutes till steam comes out and whistle is placed), opening only after the cooker cools completely (after about 20 minutes). This way the rice gets perfectly done and not mushy.
The time taken depends on your cooker and the quality of rice.
Sometimes I add lots of baby corn and a little capsicum, but the spring onion greens do add an extra flavor!
The rice goes off to Srivalli of Cooking 4 all seasons for the rice mela!
Rice flavors that linger on at Tongue Ticklers…….
Avadhi Tahiri Biryani
Baayamma Upma / Left over rice preparation
Corn Rice / Makai Chaawal
Pal Payasam / Kheer
Szcheuan Rice Supreme
Thair Chaadam / Curd Rice