How to make tasty tomatoe rice? With Indian Spices only?

Question

Which should taste simalr to biriyani rice

Answer 1

Enjoy

&

Good Luck!


Enjoy life when you Can!




Masala Tomato Rice (serves 4 persons)

Tastes very good


Ingrediants


2 - cups rice
1 cup pesara pappu (optional)
5 - big tomatoes
1 - table soon ginger and garlic paste
2 - onions cut into small pieces
2 - carrots cut into pieces qnd boiled
some peas (boiled)
one bunch mint leaves cut into small pieces
one bunch coriander cut into small pieces
some ghee
green chillies



Process

first cook the rice wihout any lumps and allow it to cool.(if you are using pesarapapu cook it along with the rice). Then put some ghee into a pan (preferably nonstick) when its hot put the onions and the green chillied into it and fry till the onions turn golden brown then add thetomatoes and fry till all the water is gone now add the boiled carrots and peas and fry for a few minutes and add the ginger and garlic and the mint and coriander leaves and cook it on low flame till the raw smell is gone and is fried well now add some salt and some turmeric and fry for a minute and switch off the gas and add this masala mixture to the rice and mix well. serve it hot










Tomato Rice Recipe


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.



Indian Puffed Rice (Pulao)

INGREDIENTS

* 1/4 teaspoon saffron threads or ground turmeric
* 6 cups boiling water
* 1/2 cup vegetable shortening
* 2 medium onions, chopped
* 2 (1 inch) pieces cinnamon stick
* 4 whole cloves
* 1 teaspoon ground ginger
* 2 tablespoons ground cumin
* 1 teaspoon garlic powder
* 10 cardamom seeds
* 4 1/2 cups long-grain white rice
* 1 cup plain yogurt
* 2 teaspoons salt

DIRECTIONS

1. Place saffron threads into boiling water, set aside to steep.
2. Melt the vegetable shortening in a large pot over medium-high heat. Stir in the onions, and cook until golden, about 5 minutes. Season with cinnamon sticks, cloves, ginger, cumin, garlic powder, and cardamom seeds. Cook for 3 to 4 minutes to release the flavor, stirring constantly.
3. Pour in the rice and cook for 10 minutes, stirring constantly. Add the yogurt, saffron water, and salt. Bring to a simmer, then reduce heat to low. Cover pot with a cloth folded into 4 layers. Place a lid over the cloth and cook until the rice is done, about 20 minutes. Remove the cinnamon sticks, cloves, and cardamom seeds before serving.








Indian Vegetable Rice

INGREDIENTS

* 1/4 cup and 1 tablespoon vegetable oil
* 2-1/2 onion, thinly sliced
* 1-1/4 teaspoons ground cumin
* 2-1/2 cups Basmati rice
* 5 cups water
* 1-3/4 teaspoons salt
* 1-1/4 teaspoons garam masala
* 1-3/4 cups and 2 tablespoons frozen mixed vegetables

DIRECTIONS

1. In a large pan heat oil over medium heat and saute onions and cumin until onions are tender, but not browned. Rinse the rise several times and drain well. Add the rice to the pan with the onions and pour in the 2 cups of water. Stir in salt, garam masala and vegetables. Cover the pan and increase the heat to high.
2. Bring the mixture to a boil and then reduce the heat to low, keeping the rice covered at all times. After cooking for about 10 minutes, gently stir the rice to distribute the spices evenly. Cook 25 to 30 minutes, or until all of the water has evaporated and the rice is tender.







Indian Saffron Rice


INGREDIENTS

* 1/8 teaspoon powdered saffron
* 2 cups boiling water, divided
* 2 tablespoons butter
* 1 cup uncooked long-grain white rice, not rinsed
* 1 teaspoon salt

DIRECTIONS

1. Steep the saffron in 1/2 cup boiling water.
2. In a skillet that can be tightly covered, melt the butter over medium-high heat. Stir in the rice and salt. Cook, stirring constantly, until the rice begins to absorb the butter and becomes opaque, but do not brown the rice.
3. Quickly pour in the remaining 1 1/2 cups boiling water along with the saffron water. Cover immediately, reduce heat to low, and cook 20 minutes, or until all of the liquid is absorbed. For best results, do not remove the lid while the rice is cooking.
..







Indian Spiced Rice

INGREDIENTS

* 1 tablespoon canola oil
* 1 cup chopped onion
* 1 tablespoon minced fresh ginger root
* 1 clove garlic, minced
* 1/2 teaspoon ground coriander seed
* 1/2 teaspoon ground cardamom
* 1/4 teaspoon ground nutmeg
* 1/2 teaspoon ground cumin
* 1 1/4 cups dry jasmine rice
* 3/4 teaspoon salt
* 1/2 cup dry lentils
* 3 cups water
* 1 potato, peeled and diced
* 1 red bell pepper, chopped
* 1/2 cup green peas
* 3 tablespoons raisins
* 1 tablespoon butter

DIRECTIONS

1. In a large skillet or saucepan, heat the oil over medium heat. Add the onions, and cook, stirring frequently until they have softened. Sprinkle in the ginger, garlic, coriander, cardamom, nutmeg, and cumin. Cook for 3 minutes more, stirring frequently.
2. Pour the rice into the saucepan and saute the rice with the spices for 2 minutes, stirring constantly. Pour the lentils and salt into the saucepan. Pour 3 cups of water into the pan, stir.
3. Place the potatoes into the pan. Bring the mixture to a boil, cover the pan and turn the heat to low. Cook for 10 minutes.
4. Place the bell pepper, peas, and raisins into the saucepan. Stir well, then cover the pan again. Cook 10 minutes more, or until the rice, potatoes, and lentils are tender. Stir in the butter, if you like. Serve and enjoy.
.






Matar Pulao (Rice with Peas)



INGREDIENTS

* 2 tablespoons vegetable oil
* 4 whole cloves
* 3 black cardamom seeds
* 6 whole black peppercorns
* 2 (3 inch) cinnamon sticks
* 2 teaspoons garlic powder
* 2 tablespoons water
* 1 cup frozen green peas, thawed
* 2 cups uncooked basmati rice, rinsed and drained
* 4 cups water
* 1 pinch salt to taste

DIRECTIONS

1. Heat the oil in a deep heavy skillet over low heat. Add the cloves, cardamom seeds, peppercorns and cinnamon sticks. Cook for a few minutes to bring out the aroma of the spices. Stir the garlic powder and 2 tablespoons of water together to make a paste; mix into the pan with the spices.
2. Add the green peas to the pan, cover and cook for about 5 minutes.
3. Add the remaining 4 cups of water and rice to the pan. Season with a little salt. Bring to a boil, then cover, and cook for about 15 minutes, until the rice is tender and the water has been absorbed. Taste, and adjust the salt before serving.








Eggplant Rice Recipe
Rice with Eggplant, Vegetables, and Rice

To make fresh masala, grind together and set aside:
1 Tablespoon fresh coriander leaves (cilantro) (opt.)
1 teaspoon cumin/coriander powder
1/2 teaspoon cinnamon
1/2 fresh hot pepper
1 clove garlic, chopped
2 black peppercorns, or pinch black pepper powder
2 whole cloves, or pinch ground cloves
pinch ginger powder, or 3/4-inch cube fresh ginger, grated
Bring to a boil in a small saucepan:
1 1/2 cups water
3/4 cups uncooked rice
Cover and reduce the heat to low. Cook 15-20 minutes, until all the water is absorbed. Do not stir while cooking, but you may fluff it gently with a fork when it is finished.
Heat in a saucepan:
1 1/2 Tablespoons vegetable oil
tiny pinch hing
1/4 teaspoon cumin/mustard/sesame seed mixture
When the seeds pop, add and sauté until the onions are transparent:
1 small eggplant, unpeeled, diced
1/2 medium onion, diced
1/2 medium tomato, diced
1/4 cup peas, fresh or frozen (opt.)
Add:
the fresh masala
1 Tablespoon cumin/coriander powder
1/2 teaspoon hot red pepper powder
1/2 teaspoon salt
1/4 teaspoon turmeric
2-3 Indian bay leaves (opt.)
Continue to sauté until the eggplant is soft.
Separate the grains of cooked rice with a fork, and add to the sauté pan. Mix thoroughly and cook 3-5 minutes on low heat.
Sprinkle with:
shredded, unsweetened coconut
fresh, coriander leaves (cilantro), chopped (opt.)
Yogurt Soup, pg. 23, tastes wonderful spooned over the top of this dish.

Category Rice Dishes
Servings 5 cups Serving Size 1/2 cup
Calories 96 Protein 1 g
Fat 3.8 g Carbohydrates14 g








Rice Pilaf Recipe
Rice Seasoned with Sweet Spices

Melt in a saucepan:
2-3 Tablespoons unsalted butter
Add whole spices:
3/4 teaspoon cumin seed
9 whole cloves
8-9 whole black peppercorns
5 whole cardamom seeds
3 Indian bay leaves
3 inches cinnamon stick, broken
Add and sauté until transparent:
3 medium onions, chopped
Add:
1 1/2 cup uncooked basmati or other long-grain rice, rinsed
1-1 1/2 teaspoons salt
3 cups water
Bring to a boil, then cover and simmer on low heat for 20-25 minutes, until the water is absorbed and the rice is soft. Do not stir.
When the rice is cooked, you may add for extra color and flavor:
a pinch saffron
a pinch turmeric
fresh coriander leaves (cilantro)
cooked peas (opt.)
Mix very gently. You may remove the whole spices before serving, or not; just advise your family or guests to avoid eating them.

Category Rice Dishes
Servings Makes 5 cups Serving Size 1/2 cup
Calories 113 Protein 2 g
Fat 3.3 g Carbohydrates19 g








Spicy Rice Recipe
Rice With Hot Spices, Peanuts, And Roasted Chickpeas

In a saucepan, combine:
3 1/2 cups water
2 cups uncooked basmati rice or other long-grain rice, rinsed
In a medium-sized bowl, combine:
the cooked rice (about 4 cups)
2 Tablespoons whole roasted Indian chickpeas
2 Tablespoons whole roasted peanuts
In a saucepan, heat:
1-2 Tablespoons vegetable oil
pinch hing
1 teaspoon cumin/mustard/sesame seed mixture
When the seeds pop, add and sauté until soft:
1/2 cup onion, chopped
2 Tablespoons fresh coriander leaves (cilantro), chopped
Add:
1 1/2 teaspoons cumin/coriander powder
1 teaspoon salt
1 teaspoon hot red pepper powder, or to taste
1/2 teaspoon turmeric
1/2 teaspoon sugar
juice from 1/4-1/2 lime
Mix in the rice mixture, and heat until warmed through.

Category Rice Dishes
Servings 5 cups Serving Size 1/2 cup
Calories 116 Protein 2 g
Fat 3 g Carbohydrates19 g








Yogurt Rice Recipe
Rice Seasoned With Yogurt, Spices, And Beans

In a saucepan, combine:
2 2/3 cups water
1 1/2 cup uncooked basmati or other long-grain rice, rinsed
Bring to a boil, cover, and turn the heat to low. Simmer undisturbed for 15-20 minutes until the liquid has been absorbed.
In a large bowl, mix together:
the cooked basmati rice (3 cups), cooled and with grains separated by hand
3/4 cup plain yogurt (more if needed for smoother consistency)
1/4 teaspoon milk (more if needed for thinner consistency)
In a small saucepan, heat:
1 Tablespoon vegetable oil
pinch hing
1 teaspoon cumin/mustard/sesame seeds mixture
Add and sauté until lightly browned:
1 Tablespoon roasted Indian chickpeas
1 Tablespoon roasted peanuts, whole
1 Tablespoon fresh coriander leaves (cilantro), chopped
1 Tablespoon fresh hot green pepper, chopped
1 teaspoon urad dal, dry
1 teaspoon chana dal, dry
4-5 Indian bay leaves
Mix in:
2 teaspoons cumin/coriander powder
1 teaspoon salt
1/4 teaspoon turmeric
14 teaspoon hot red pepper powder
Remove the saucepan from the heat, and add its contents to the rice mixture.
Add and mix well:
pinch of sugar

Category Rice Dishes
Servings 4 cups Serving Size 1/2 cup
Calories 114 Protein 3 g
Fat 3.2 g Carbohydrates18 g

Answer 2

Tomato Rice

Ingredients

Basmati Rice- 1 cup
Onions, 2 medium sized - sliced
Tomatoes, 2 - chopped finely
Red chilli powder - 1- 11/2 tsp (or depending on your taste)
Cinnamon - 1/2 to 1" piece
Cloves - 3
Bay leaves - 2
Black cardamom - 1 whole
Ginger garlic paste - 1 tsp
Green peas - 1 small cup (optional)
Cilantro or coriander leaves - 1/4 bunch, chopped fine.

Method


Heat oil in a pan or a pressure cooker.
Season with bay leaves, cloves, cinnamon & cardamom.
When the cloves pop, put in the sliced onions & fry till light brown.
Add the chopped tomatoes & fry well till the tomatoes are soft.
Put in the ginger garlic paste & the red chilli powder & fry well.
Add the washed rice, green peas (optional), cilantro, salt to taste & the required amount of water. Mix well & allow it to cook till the rice is done.
Serve hot with onion, tomato & cucumber raita.

Answer 3

Tasty Tomato(puree) Rice


Ingredients
For the chicken tikka masala:
50ml plain yogurt
4 tsp ginger-garlic paste
2 tsp garam masala
1 tsp turmeric powder
900g chicken breast fillets, cut into bite-sized cubes
sunflower oil
150ml tomato purée
1/4 tsp Chilli powder
Salt
3 tsp Butter
100ml double cream
Sugar
1 pinch dried fenugreek leaves, (optional)

For the Bombay potatoes:
300g Potatoes, peeled and cubed
1 tbsp sunflower oil
1/2 tsp mustard seeds
1 pinch asafoetida
2 fresh green chillies, finely minced
1 tsp ginger-garlic paste
1 tsp turmeric powder
1 handful coriander leaves, chopped

For the cumin rice:
1 tbsp sunflower oil
1 tsp cumin seeds
300g Basmati rice, washed and drained


Method
1. To begin the chicken tikka masala: put the yogurt in a mixing bowl and stir in 2 teaspoons of the ginger -garlic paste, 1 teaspoon garam masala and 1/2 teaspoon turmeric. Add the chicken, stir and leave to marinate in the refrigerator overnight or for at least a couple of hours.

2. About an hour before serving, start preparing the potatoes. Put the cubed potatoes into a heavy saucepan, cover with water and bring to the boil. Reduce the heat and simmer until the potatoes are cooked through but still hold their shape. Drain and set aside.

3. Heat the oil in a large frying pan and fry the mustard seeds for a minute or so, until they pop. Add the asafoetida, green chillies and the ginger -garlic paste. Reduce the heat and fry for 2 minutes. Stir in the turmeric powder, then the cooked potatoes. Increase the heat, season with salt and stir gently. Add the coriander and a large pinch of sugar and take the pan off the heat, setting it aside in a warm place.

4. Meanwhile, cook the chicken: preheat the oven to 200C/gas 6. Place the marinated chicken on a greased, ovenproof tray and bake for 8 minutes, basting once with a little sunflower oil during cooking. Drain off the excess marinade. Preheat the grill. Transfer the chicken to the hot grill blacken the exterior slightly. Remove from the grill and set aside.

5. To cook the rice: heat the oil in a heavy-based saucepan and add the cumin seeds. When they turn dark, add the rice and fry for about 3 minutes, until the rice is shiny. Add a pinch of salt and 600ml of hot water and bring to the boil. Stir once, reduce heat, cover and cook for 10 minutes. Turn off the heat and leave the pan uncovered for a further 5 minutes, so that the rice finishes cooking in the steam.

6. Meanwhile, to make the masala sauce for the chicken: heat 2 tablespoons of oil in a heavy saucepan and add the remaining 2 teaspoons of ginger -garlic paste. Fry for a few seconds and add the tomato puree, chilli powder and remaining 1/2 teaspoon of turmeric. Salt to taste and cook, stirring occasionally, over a low heat for about 5 minutes.

7. Stir the butter, cream and a pinch of sugar into the tomato sauce. Add the cooked chicken along with all the pan juices.

8. Place the chicken tikka masala in a serving dish and sprinkle with the dried fenugreek leaves (if using) and the remaining teaspoon of garam masala.

9. Uncover the pan of rice and lightly run a fork through the rice to loosen it. Serve hot with the curry and potatoes.

Cook’s notes:The preferred garam masala powder for this recipe is made from white pepper, green cardamom, nutmeg and cumin.

Answer 4

sounds go to the india yahoo qustions they could help ya better then we could

Answer 5

would love to know also