How to cook tomato rice?

Answer 1

Tomato Rice


Ingredients
1 1/2 cups long grain rice
1 cup tomato puree
2 onions chopped
2 green chillies slit
1/2 tsp. ginger paste
1/2 tsp. garlic paste
1 spring onion bunch chopped fine
1 tbsp. coriander finely chopped
1/2 tsp. clove-cinnamon powder
1/4 tsp. garam masala
1 tsp. red chilli powder
1 tsp. sugar
1 tsp. tomato sauce
salt to taste
2 tbsp. butter or oil

Method


Wash and soak rice for 30 minutes.
Heat oil in a large saucepan.
Add ginger, garlic pastes. Stir.
Add chopped onions, green chilli, stir fry till light pink.
Add all dry masalas, sugar, salt, stir.
When the oil separates, add rice.
Stir, add tomato puree, sauce, bring to a boil.
Add 1 1/2 cups water, stir gently.
Bring to a boil, taste liquid to check salt, etc.
Cover, simmer on low till almost cooked.
Stir occasionally in between, adding more water if required.
When about done, add spring onions, coriander.
Stir gently, allow all water to evaporate.
Serve hot with or without a gravy vegetable.
Making time: 45 minutes
Makes: 5-6 servings
Shelflife: Best fresh

Answer 2

Ingredients :

Tomatoes medium size 4 Nos Chopped lengthwise
Basmati Rice 1 Cup
Onion Small 1 NO Chopped lenghtwise
Ginger finely chopped 1 " inch piece
Salt Acc To Taste
Chilli Powder 1 tsp
Dhani Powder 2 tsp
Jeera Powder 1 tsp
Tumeric 1/2 tsp
Garam Masla Powder 1 tsp
Oil 3 tbsp
Fresh Coriander For Garnishing
Mustard seeds For Seasoning

Method:

Cook the Basmati Rice & let it Cool.

Heat the Oil in the Pan & add mustard seeds.
When it starts spluttering add Onions , fry till
translucent.

Add ginger ,tomatoes , salt,tumeric & keep stirring.
When Everything is mixed together add all the dry
masala powders.

Let it cook; keep stirring frequently.
When the tomatoes are cooked add the Rice
& combine.

Garnish with Fresh Coriander leaves & enjoy.

Answer 3

Pressure cook rice one measure (one glass) in 2 parts water and cool it, spreading on a platter. Chop 2 onions, 4 big tomatoes, 4 green chillies, a little bit of ginger (optional). In 2 tablespoon heated oil (or a little more), splutter a teaspoonful mustard and add 2 teaspoon broken urid dal, a teaspoonful jeera, 1/2" cinnamon and fry for 30 sec. Add the chopped onion, tomato, chillies, ginger, curry leaves, coriander leaves and fry till done. Add 1/2 teaspoon red chilly powder, 1/4 teaspoon turmeric, 1-1/2 teaspoon table salt and mix well. Add the cooked rice and heat on the stove for a minute.

As a varient, you can cut 2 potatoes into very small cubes, and add generous amount of fenugreek (methi) leaves and fry along with the onion, tomato etc. Once done, add the cooked rice. This varient is very tasty, takes a bit of time to cook though.

Answer 4

White rice cooked in a slightly spicy tomato sauce, so the rice comes out with an orange tint, and slight tomato flavor.

Answer 5

Boil rice 3/4 done, preferably with no water remaining.
In skillet, soften chopped garlic in half butter half oil.
At this point you can add: curry leaves, ginger, chilies OR thyme sprigs, rehydrated porcini, parsley.
To skillet, add 1 can Italian chopped tomatoes, heat and add rice, salt and pepper. Cover and finish cooking.
(The acidity of the tomatoes will prevent the rice from overcooking, but obviously this will also depend on the quantities used).

Answer 6

A can of Rotel tomatoes , 1 pound browned ground beef, 1/2 tsp each.....Garlic, salt, pepper, Chilli powder, 1/2 chopped onion sauteed.2 cups rice. Cook 30 mins. this is so good. I learned it in Texas

Answer 7

first cut the tomatoes and onions and green chillies in small pieces and take a pan put some oil wait some time and put custurd then put onions and fry it to colour changed and then put tomatoes and chillies deep fry put some salt after put cooked rice wait for 2 min stir ready to eat.