Tomato rice

 The Nawabs had eminent chefs who cooked lavish and delicious dishes for them. These chefs developed dishes every day. People who came from distant to India brought these dishes to India with their spices. The flavours of Nawabs were adopted in India and lots of dishes emerged.

Ingredients :

Basmati Rice                            460 gms

Tomato                                     1 kg
Onion, thinly sliced                    2 large size
Garlic                                       4 pods
Ginger                                      1 inch piece
Pepper                                      1/2 tsp
CinnamonStick                          3 small pieces
Green Cardamom                      2
Turmeric                                    1/2 tsp
Coconut ,grated                         2 tbsp
Ghee(clarified butter)                 4 tbsp
Coriander leaves,chopped         2 tbsp
Salt                                           as per taste
Sugar                                        as per taste

Method :

To prepare the tomato puree : Put water to boil in a pan. Put in the tomatoes and let them remain till the skin of the tomatoes appear to be coming off. Drain the hot water and put the tomatoes into cold water. Peel off the skins and mash well. Discard the seeds. Put the tomato pulp back on the flame in a pan and reduce to 1/2. Its ready to use now.
Garlic and ginger have to be grinded to paste. Heat 4 tbsp ghee in a pan . Add cardamom, Cinamom and Whole black pepper.
Add the garlic-ginger paste and the onion and saute.
Add salt, sugar, turmeric powder and the rice. Mix in the tomato puree. When it starts to boil reduce the flame and cook till the rice is soft. If required add 1/2 cup water.
Garnish with chopped coriander and grated coconut and serve.