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Tangy tomato rice Recipe

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This recipe for Tangy tomato rice, by , is from Sheela's Culinary memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sheela Sheth


2 cups basmati rice
3 medium size tomatoes and 1/2 cup crushed tomatoes
1 onion
½ teaspoon turmeric powder
1 teaspoon ginger –garlic paste
1 tablespoon coriander powder
1 teaspoon chili powder
½ teaspoon sugar and salt to taste

for seasoning:
2 tablespoon oil
few mustard seeds
½ inch cinnamon stick
2 cloves and peppercorns to taste
2 bay leaves

1. Soak rice for an hour and keep aside
2. Take a deep pan, heat oil and put all the seasoning and let it crackle
3. Now add the finely cut onions and let it brown
4. Add finely cut tomatoes and all the above ingredients including salt and sugar and cook until the mixture blends well
5. Finally add the rice with 5 cups water and let it cook on slow fire stirring gently until soft or microwave for 16 minutes.
6. Let it stand covered for few minutes
7. Serve hot with yogurt

Number Of Servings:
Number Of Servings:
4 to 6 people
Preparation Time:
Preparation Time:
30 minutes




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