Tomato rice (method 1)

Ingredients (serves for 2)

Basmati rice - 1 1/2 cup (1 cup size = 150 ml)

big onion - 1/2 (I used the remaining half for making raitha)

tomato - 2

fennel seeds - 1/2 tsp

bay leaves - 1

ginger garlic paste - 1 tsp

garlic cloves - 2

turmeric powder - 1/4 tsp

chilli powder - 1/2 tsp

garam masala - 1 tsp

salt - as needed

coriander leaves

oil - 3 tsp

green chilli - 1

Method:

• Wash and Soak the basmati rice for 15 - 20 mins.
• cut the onions lengthwise, chop garlic and tomato. keep it aside.
• heat a vessel with oil and add fennel seeds, bay leaves
  
• saute it for a minute and then add onions, chopped garlic.
  
• Fry till the onions become transparent and add ginger garlic paste
  
• saute till the raw smell goes off. Now add turmeric powder, salt, chilli powder and garam masala
  
• saute it for a minute and then add the chopped tomatoes
  
• cook it till the tomatoes become mushy.
  
• Wash the rice and drain the water well. Add the rice to the cooked mixture. 
  
• mix well and transfer it to the pressure cooker. Add coriander leaves and 2 1/2 cups of water.
  
• Cook for one whistle and switch off the flame.
• Serve hot with raitha.
  
  
  

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