Tomato Rice
| Ingredients | |
|---|---|
| 2 medium tomatoes chopped | 2- 3 tablespoons methi leaves chopped |
| 1 1/2 cups of rice, uncooked | 2 tbsp ghee (clarified butter) |
| Blend to a smooth paste: | 1 small onion |
| 2-3 garlic cloves | 1" piece ginger |
| 1-2 cloves | 1 stick cinnamon |
| 1 cardamom pod | 3-4 green chillies |
| 1 onion sliced finely | 2-3 bay leaves, crushed |
| 2 tsp. red chilli powder | 1/2 tsp. turmeric |
| 2 tsp. dhania powder | 1 tsp. cumin powder |
Method
- Heat some oil and add the bay leaves. When they turn color, add the sliced onions and fry them till they turn translucent.
- Now add the onion paste and fry till the mixture turns brown and loses all moisture. Now add the chopped tomato and methi leaves. Fry for 2-3 minutes.
- Add the spices and keep frying for a minute. Add the rice and fry it for 3 minutes. Add salt to taste.
- Take this off the fire, transfer to a pressure cooker/ microwaveable casserole dish, add 3 - 3 1/2 cups of water, (it depends on rice quality) close the dish and heat in the microwave for about 18 minutes. (1 whistle in pressure cooker)
- Can be served with raita or mint chutney. You can also add frozen green peas to this dish. Add it after frying the rice. It will cook with the rice in the microwave.
| Nutrient Composition Per Serving | |||
|---|---|---|---|
| Energy (Kcal) | 293 | Carotene (μg) | 411.67 |
| Protein (g) | 4.69 | Vitamin C (mg) | 7.95 |
| Carbohydrate (g) | 44.87 | Mg (mg) | 61.42 |
| Fat (g) | 10.45 | Na (mg) | 12.91 |
| Fibre (g) | 0.69 | K (mg) | 83.52 |
| Minerals (g) | 0.77 | Mn (mg) | 0.57 |
| Calcium (mg) | 73.56 | Zn (mg) | 1.07 |
| Phosphorus (mg) | 115.6 | Cr (mg) | 0.011 |
| Iron (mg) | 1.0 | ||