South India is famous for its various coloured, flavoured rice preparations… being a rice lover I like most of them..
You should attend a typical Tamilian function and see the variety of rice preparations they serve… You would either say wow..! or you would wonder when they were to end serving the different rice varities! There would be at-least 4 different rice preparations apart from the Sambar rice, Rasam rice and curd rice.. 🙂
Made a few modifications to the traditional tomato rice or tomato bhath or takkali saadam…. this has a light greenish brownish colour and flavours of mint, coriander and garlic…
Ingredients: (Serves 4) Preparation Time: 20 mins
Basmati Rice – 150 gms or your measure for of rice for 4 people
Onions – 2 medium sized, diced
Tomato – 2 medium sized, chopped into cubes
salt to taste
Oil – 3 to 4 tbsp
Bay leaf – 1
Star Anise – one small piece
Cinnamon – one small piece
Cloves – 3 or 4
For the masala:
Green chilli – 3 to 4
Dried Red Chilli – 1 or 2, I used byadgi menasu
Garlic cloves – 4
Mint Leaves – around 10 leaves
Coriander Leaves – around 5 to 6 sprigs
Wash the rice and keep aside.
Heat oil in a pot set to medium heat and fry the diced onions. The onions need to become translucent and not brown.
Meanwhile grind all the ingredients mentioned for the masala to a coarse paste in a mixer. Add a few drops of water while grinding.
Add the Bay leaf, star anise, Cinnamon and cloves to the frying onions and fry for a minute. Once you can smell the flavours of the added spices add the ground masala and fry well. When it has ben about 2 minutes after adding the ground masala add the tomatoes now and fry this masala till you can no longer get the raw flavour of the ingredients. We do not want the tomatoes to turn into pulp hence we add it towards the end.
Now add the raw rice and mix well. Usually the rice to water measure is 1:2 but, since we are not going to pressure cook we will use about half a cup lesser than the usual quantity. After adding the water add salt to taste and mix well and increase the heat to maximum so that the water comes to a boil. Once the water boils, reduce the heat to low, close with a lid and cook for about 10-12 mins or till the water evaporates.
Mix well around 5 minutes after the cooking was completed.
You can garnish with some chopped coriander leaves if required.
Serve hot along with Raita of your choice or it tastes good by itself too..