Tomato Rice I

Ingredients

Group I

• Tomato - 2 medium size (chopped)
• Cooked plain rice - 2 1/2 cups
• Oil - 4 - 5 tbsp
• Green chillies - 2
• Cinnamon - 2 pieces (1 inch each)
• Cloves - 2
• Onion - 1 small or medium size (chopped)
• Cumin - 1/4 tsp
• Chilly powder - 3/4 tsp
• Curry leaves - 1 sprig
• Mustard seeds & Urad dal -1/4 tsp
• Salt to taste

To Grind

Group II

• Cinnamon - 1/2 inch
• Cloves - 2
• Cardomom - 1
• Aniseeds - 1/2 tsp
• Ginger - 1/2 inch
• Garlic - 2 - 3 nos

Method

• Grind all the group II ingredients & keep aside.
• Heat oil in the pan & splutter mustard, urad dal, cumin, cinnamon & cloves.
• Add curry leaves, green chillies, onions & fry till it becomes golden brown in color.
• Add the grounded masala & fry till the oil separates.
• Now add the tomato, chilly powder & salt. Fry till it becomes mashy.
• Add little water & reduce the flame to medium. 
• Cover & cook till it becomes thick and oil leaves out.
• Now add the cooked rice & mix well.
• Serve hot.

Tips for the recipe - Use finely ripe tomatoes for better taste. Allow the rice to cool completely before mixing it with the tomato masala. The masala should be thick or else (after mixing the rice) the grains will not look dry & separated.