INGREDIENTS

1 cup soaked basmati rice, 2 medium chopped onion, 2 teaspoon sambhar powder, 1 handful chopped, coriander leaves, 2 tablespoon refined oil, 1/2 teaspoon garlic paste, 4 large chopped tomato, 3 medium green chilli, 1/4 teaspoon powdered turmeric, 3 pinches salt, 1/2 teaspoon ginger paste, 2 pinches red chilli powder

Method

–              Wash and dry the basmati rice and soak for about 20 minutes. Take a deep pan, put it on medium flame and pour water in it. Bring it to a boil, and then add the soaked rice. Cover the pan with a lid and cook on medium flame till the rice becomes soft, but not mushy. Now remove from fire and keep it aside. Now put the chopped tomatoes in a blender and blend it properly. Transfer the puree in a bowl and keep it aside. Now heat 2 tbsp of oil in a pan and add the ingredients for seasoning (mustard, asafoetida, curry leaves, dried red chillis). Add onions and saute.  Then add green chillies and ginger-garlic paste. Saute these ingredients for a minute.

–              Now add the tomato puree, turmeric powder, red chilli powder, sambar powder and salt. Cook until the oil separates. Add the cooked rice to the tomato gravy and mix well. Once done, transfer the tomato rice in a serving bowl and garnish with coriander leaves. Serve hot with papads, potato chips or raita.