Tomato Rice

This is one of my favorite rice dishes. You can use basmati or sona masoori rice. It can be eaten by itself, with some yogurt or any curry. The recipe is by chef Leevin Johnson.

Ingredients:

2 cups cooked rice
2 tbsp. oil
1/4 tsp. fennel seeds /saunf / badesopu
1 bay leaf
8-10 cashew nuts, chopped
1 med. onion, finely chopped
1" ginger, minced
1 green chilli, slit lengthwise
1/4 tsp. turmeric powder
1/2 tsp. red chilli powder
2 large tomatoes, finely chopped
Salt to taste
Coriander leaves for garnishing

Directions:

Heat oil in a pan. Add fennel seeds and bay leaf. Once they start to sizzle, add cashew nuts and fry until golden.
Add onions and sauté until golden. Add ginger and green chilli until the nice aroma comes out.
Add turmeric powder, red chilli powder and combine.
Add tomato and salt and mix well. Cook until tomatoes turn mushy and oil leaves on sides of the pan.
Add rice and mix well. Cook on medium heat for 2-3 min. Simmer, cover and cook for 8-10 minutes until the rice is heated through.
Add coriander leaves, mix well and cook for 1 more minute.
Serve hot or warm garnished with some more coriander leaves.