Ingredients (Serves 3)
- 1.5 cups of Basmati Rice, soaked for 30 mins
- 2 tbsp canola oil
- 1/2 tsp onion seeds
- 1 medium onion, chopped finely
- 1 tsp mixed ginger and garlic paste
- 1 tsp Chilli powder
- 2 big or 3 medium tomatoes sliced thin
- 2/3 cup small baby peas
- 1/3 yellow bell pepper, sliced thin
- 1/3 red bell pepper, sliced thin
- 1 medium potato, skinned scrubbed and cut into medium sized cubes
- 1/3 cup Cilantro leaves, chopped and some extra for garnish
1) After 30 mins, drain the water from the Basmati Rice and keep aside.
2) Heat the oil in a big deep pot and fry the onion seeds followed by the chopped onion.
3) Once sufficiently fried, add in the ginger and garlic paste. Let the aroma waft in your kitchen.
4) Reduce fire and then add the chilli powder and salt. Stir and fry for 2 mins.
5) Add in all the vegs, stir well and let it cook for 5 mins. You might need to add in a bit of water time to time so that the vegs don't stick to the pot and burn. By 5 mins, tomatoes would have turned mushy and the vegs would be half cooked.
6) Add in the drained Basmati rice and let the whole mix come together.
7) Add in 3 cups of water and check for seasoning. Add more salt if necessary.
8) Cover the pot, reduce heat to the most lowest and then let tomato rice cook undisturbed for 10 mins.
9) Uncover pot, add in the cilantro leaves and stir. Rice will be slightly wet. It's alright as the moisture will evaporate in a few mins.
10) Serve this easy and light tomato rice warm with any of your favourite curry and a dollop of low fat yoghurt.