Ingredients
Tomato puree – 2 cup
Rice – 500 gms
Ginger/garlic paste –
1tblspn
Mint/coriander leaves juice
– 1 cup
Grated Coconut – ½ cup
Poppy seeds – 1tblspn (soaked
in water)
Cashew – 5 nos
Cumin seeds – ½tblspn
Green chilly – 2 nos
Garlic cloves – 6 nos
Red chilly powder – 1tspn
Cardamom – 4 nos
Cinnamon – 2 pieces
Cloves – 3 nos
Bay leaves – 2 nos
Star anise - 1
Small onions – 6 nos
Big onions (chopped) – 1
Ghee – 2 tblspn
Oil as required
Salt to taste
For Garam Masala
Cloves – 2 nos
Fennel seeds – 1 tblspn
Cardamom – 3 nos
Stone flower – few
Cinnamon – 2 pieces
Nutmeg – 1
Poppy seeds – 1 tspn
Coriander seeds – 1 tblspn
Method
♥ Fry
all the dry ingredients for garam masala without oil and grind it all into a
fine powder
♥ Grind
small onions and green chilly into paste and keep aside
♥ Grind
grated coconut, soaked poopy seeds, cashews and cumin seeds into smooth paste
♥ In
a cooker, fry star anise, cloves, cardamom, cinnamon, bay leaves in oil
♥ Then
add chopped big onions, garlic cloves and red chilly powder and sauté well
♥ Add
ginger/garlic paste, onion/chilly paste and sauté until raw smell disappears
♥ Then
add coconut/cashews/poppy/cumin seeds paste and sauté for few mins
♥ Now
add tomato puree and mint/coriander juice and allow it to boil
♥ Then
add rice, salt and water (if necessary)
♥ Add
ghee, cover the cooker lid and whistle on and cook for 7 mins in medium flame
♥ Turn
off the stove and wait until the pressure release
♥ Open
the lid and add 1tspn ghee again and mix the rice well
♥ Serve
hot with onion raita
P.S: I have served the
tomato rice with meal maker gravy in above picture. I will post its recipe
later asap