Tomato rice with coconut milk

One of my neighbor in India used to prepare tomato rice with coconut milk only. Then I too started doing this method. This really enhance the taste and have a rich flavor. If using canned tomatoes, add 1 or 1.5 cup of diced tomatoes and use the juice as puree. This will have a nice color too.

If you are interested you can add red bell peppers and green peppers. I used peas here so that your rice will not be plain. For more flavor mint leaves can also be added.

Ingredients:

• Rice - 1 cup
• Tomato - 4
• Onion - 1
• Peas - 1/4 cup
• Ginger garlic paste - 1 tsp
• Coconut milk - 3/4 cup
• Green chilly - 1
• Red chilly powder - 1 tsp
• Salt - as per taste
• Garam masala - 1/4 tsp (optional)

 To temper:

• Oil - 1 tbsp
• Cloves - 2
• Bay leaf - 1
• Cardamon - 1

Method:

Soak the rice with water for 1/2 hour. Grind 2 tomatoes in a blender and adjust with water to have 3/4 cup of extract.

In a wide pan, heat a tbsp of oil and add bay leaf, cloves and cardamon seeds. Add onion, ginger garlic paste and fry till the onions are pinkish. Stir in the other 2 tomatoes and cook till mushy. Add peas, red chilly powder, salt and garam masala if using and cook for 5 minutes in a medium flame.

Using the strainer remove the water from the soaked rice. Stir fry the rice in tomato mixture. Add the tomato puree and boil for a minute. Then add the coconut milk adjust the salt and cover the pan with lid and cook till the rice is cooked. Can be served with plain yogurt or papad.

 Note:

• This can be done in pressure cook method or after stir frying all transfer to electric cook and cook till it is done.