4 cups Basmati rice
1 tsp Tamarind Paste
2 tsp Ginger-Garlic Paste
3 Green Chilies
Few Curry Leaves
4 tsp Garam Masala - From my previous blog in Podis/Powders
4 Bay Leaves
1” Butter Stick
Chop onions, chilies and tomatoes.
Take 4 tsp of oil in a skillet add jeera, curry leaves, chopped onions, green chilies, bay leaf and once the onions are translucent, add ginger-garlic paste and chopped tomatoes, turmeric and salt. Let tomatoes cook till done. Then add garam masala.
Wash and drain rice. Then add rice to the masala base. Stir fry for a few minutes.
Transfer from the skillet to a rice cooker and pour 1:1.5 ratio of water for the rice. Add 1” of butter stick in the vessel and taste for salt, seasoning and adjust accordingly. If using Roma tomatoes add a tsp of tamarind paste for tarty taste.
Garnish with fried cashews and chopped coriander.
Papad, vadiyam, potato chips are all good side dishes with tomato rice.