Tomato Rice ( Tomato Bath)

This recipe is one of the staple in my household and i can proudly say that it's my mother's signature dish. It is easy to make and tastes yummy!. The main ingredient is tomato; which is cooked in two ways along with onion and coconut. As it is a rice based dish, it can be served solo or can be served along with cold Raita(Spiced Curd with Cucumber). This dish is quite heavy and just melts in the mouth. It has a rich texture and layers of flavor can be identified.

Total votes: 677

Ranjani Gnaneshwar's Secret Indian Recipe !
Serves: 
4

Preparation Time: 
30 minutes
Cooking Time: 
20 mins

Complexity: 
Medium


Ingredients: 
Tomato - 4nos
Onion - 3nos
Spices - star anise, bayleaf, cardamom, cinnamon, elaichi
Garam masala powder
Ginger-Garlic paste
Red chillies and Green chillies - according to taste
Grated coconut - 1 cup
Ginger - 2-3 cloves
Directions: 
1. Soak 2 cups of rice in water. After 1/2 hour strain the rice from the water and roast it in a frying pan with ghee.
2. While the rice is soaking dice 2 onions and 4 tomatoes. split the green chillies(vertically from top to bottom). add 4-5 chillies for the right balance of spice and heat. if you prefer it to be mild use only 2- 3. grate a fresh coconut and pound dried red chillies into a coarse powder.
3. To make the foundation for the dish,3 pastes have to be made: a). grind 2 tomatoes into a puree. b). grind 1 onion and 2 medium size cloves of ginger or use a pinch of ginger garlic paste. I prefer using ginger-garlic paste as they have a stronger hint of flavor. c). grind 1 cup of grated coconut along with 2-3 teaspoons of coarsely ground red chillies with a splash of water.
4. Take a hot pan and add oil/ghee for the garnish. Next, add the spices, slit green chillies and diced tomatoes, the onion and ginger paste, tomato puree and stir the mix for sometime until the raw smell is replaced by the roasted aroma of the mixture.
5. After the saute of the mixture is done. Add 2 teaspoons of red chilli powder and garam masala and salt to taste along with a pinch of sugar. (This dish needs an extra amount of salt than usual because of its spices )
6. Add the roasted rice and the coconut paste and fry for a 1-2 mins until it is mixed completely. shift this mixture into a pressure cooker and add water so that this whole mixture is submerged. be sure to add water in the right volume, like the level of water should just be above 1-2 inches from the level of the mixture. let the dish cook in the pressure cooker until it's done.
7. After it's done take it out and serve hot or with raita. i like to eat it with ketchup as it gives a soury-sweet twist.
Footnotes: 
Adding a pinch of sugar will balance the acidity of the dish and it isn't compulsory. but, yes! i recommend it.