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Friday, November 27, 2015

Tomato-Mint Rice

Preparation Time: 10 minutes 
Cook Time: 25 minutes 
Serves : 4


Rice : 1.5 cups
Onion : 1 sliced 
Tomato: 2 Chopped 
Potato : 1 peeled and chopped 
Carrot : 1 cut in circles 
Peas : 1/2 cup
Mint/Pudina: 1/2 cup chopped 
Green chilies: 5 slit 
Ginger garlic paste: 1 tbsp 
Red chili powder: 1/2 tsp 
Garam masala: 1 tsp 
Salt to taste 

For tempering:
Oil : 4 tbsp 
Green cardamom: 4
Cinnamon : 2" stick 
Cloves : 5
Fennel seeds: 1/2 tsp 


Wash and soak rice for 30-40 minutes.
Heat oil in a pan and add the ingredients listed under for tempering and sauté for 1 minute. Add green chilies and sauté for 30 seconds, add onions and sauté till they turn translucent. Add ginger garlic paste and fry for 1 minute. Add mint leaves and cook for 1 minute.
Add tomatos and cook until they are mushy, add all the rest of veggies and cook for 3 minutes. Add the red chili powder, garam masala and salt, mix well. Pour 2 and 3/4 cups of water and bring it to a boil. Drain the rice and add it to the water. Bring it to a boil again, simmer and put the lid on. Once the rice is done (5 minutes) turn off the stove. Don't open the lid for at least 5 minutes.
Serve hot with raita.

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