Tomato Tandoori Rice

Tomato Tandoori Rice

Ingredients:

Basmati Rice 1 Cup
Tomato 3
Green Capsicum 1
Onion 1
Green Chilli 3
Potato 1
Green Peas 1/4 Cup
Chopped Ginger 1/4 teaspoon
Curry leaves few
Green Cardamom 1
Bay Leaf 1
Oil 1 tablespoon
Cinnamon Stick 1 inch Piece
Cloves 2
Tandoori masala 1/4 teaspoon
Chopped Coriander Leaves 1 tablespoon
Water 2 cups
Salt To taste
(Add chicken or beef meat if your wish)

Method:

1. Rinse the basmati rice in water and soak it in water for half an hour. Chop the onions, tomatoes, and capsicum and green chilies finely and keep it aside. Wash and peel the potato and chop it into cubes. Heat a pan and add oil.

2. When the oil is hot, add bay leaf, cinnamon stick, cardamom, cloves, curry leaves and chopped green chilies and fry for a minute. Add the chopped ginger and fry for a second

3. Then, add chopped onion along with a pinch of salt and sauté it till they turn translucent. Then add chopped tomatoes and add sauté the tomatoes.

4. Add the Tandoori masala, green peas and then potato cubes and mix well.

5. When the tomatoes are half-cooked, add chopped capsicum and give it a good stir. Drain the water from the basmati rice and add it to the pan.

6. Stir fry the rice for 3 minutes in high flame. Add chopped coriander leaves to the pan

7. Finally add 2 cups of water and allow it to boil. When 3/4th of the water is evaporated, keep the flame low and cover the pan with a lid till they rice is cooked fully and becomes fluffy. Do not stir the rice frequently, and then the rice would become mushy. Remove the yummy tomato capsicum rice from flame

Now ready to serve.