Tomato Rice Oriya Style

RCI : Oriyya was nearing its deadline and I didn't have anything to contribute. So when I checked the sites given by swad, this seems to be easiest that I can prepare....I adapted the recipe from here.

This is also my contribution to JFI: Rice hosted by Sharmi

Preparation Time : 10 mins
Cooking time : 20 mins
Cuisine : Oriya

Ingredients
Tomatoes - 2 medium
Methi leaves - 2- 3 tablespoons chopped
Basmati Rice, uncooked - 1 1/2 cups
Ghee (clarified butter) - 2 tbsp
Fresh/Dried Peas - 1 cup

Masalas to be pasted:
Onion - 1 small
Garlic pods - 2-3
Ginger 1" piece
Cloves 1-2
Cinnamon 1 stick
Cardamom pod 1
Green chilies 3-4
Salt to taste

Onion sliced finely - 1
Bay leaves, crushed - 2-3
red chili powder - 2 tsp.
turmeric - a pinch
Dhania powder - 2 tsp.
Cumin powder - 1 tsp.



Method to prepare

Heat some oil in a cooker, once its hot add the bay leaves.

Then add the sliced onions and fry for a while. Once they are translucent, add the onion paste and fry till the mixture turns brown and Oil comes out.

Now add the chopped tomato and methi leaves. Fry for 2-3 minutes.

Add the spices and keep frying for a minute. Finally add the rice and Peas. Fry it for 3 minutes.

Add 2 - 2 1/2 cups of water, (it depends on rice quality) Add salt to taste.

Cover with cooker lid and put it on 1 whistle in pressure cooker.

Can be served with raita or mint chutney.

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