Tomato Rice - Lunch Box Special

Ingredientsfor 4 servings

• 2 cup Cooked Basmati rice you can — also use leftover rice
• 3 nos Tomato big size
• 3 tbsp Ghee/Oil
• 2 small Cinammon (Karugapatta)
• 3 nos Cardamom (Elakka)
• 3 nos Cloves (Grambu)
• 2 piece Bay leaves Vazhana leaf
• 2 nos Onion — sliced
• 1 tsp Ginger — chopped
• 1 tsp Garlic — chopped
• 1/4 tsp Turmeric powder
• 1 tsp Kashmiri chilli powder
• 1/2 tsp Garam masala — optional
• 12 nos Cashew nuts — optional
• 1/2 tsp Sugar
• Salt, to taste
• 1/2 cup Coriander leaves — chopped

Preparation

1. Step 1

   Finely chop tomatoes and set aside.

2. Step 2

   Heat ghee/oil in a pan/kadai and fry cashew nuts and drain it.

3. Step 3

   In the same ghee, allow to crackle cinnamon, cardamom, cloves & bay leaves.

4. Step 4

   Add sliced onion, ginger, garlic znd cook until onion becomes golden brown.

5. Step 5

   Add finely chopped tomatoes and cook until it melts completely to form a paste.

6. Step 6

   Add turmeric powder and chilli powder to this masala.

7. Step 7

   Mix in cooked rice along with salt, garam masala and sugar.

8. Step 8

   Cover and keep it in a low flame for 10 minutes.

9. Step 9

   Remove from fire and garnish with fried cashew nuts and chopped coriander leaves before serving.

10. Step 10

    Instead of adding chopped tomatoes, you can grind the tomatoes and add that tomato puree to the fried onion along with turmeric and chilli powder. And cook until the puree is cooked well and the raw smell is completely gone.