Sunday, August 7, 2016

Tomato Rice with bell pepper and peas in a Pressure cooker

Summer time is perfect for making tomato rice. Abundance of fresh tomatoes makes some fantastic tomato rice. Pressure cookers are a life saver. Takes about 1/2 hour and you have a meal ready. While peas might be perfect with tomato rice any vegetables like bell pepper and beans also work.

Tomato Rice with Bell Pepper and Peas
Preparation Time: 15 minutes
Cooking Time: 25 minutes
  1. 2 1/2 cups of Basmati Rice (or Seeraga Samaba Rice)
  2. 3 cups of tomatoes chopped
  3. 1 1/2 cups of thinly sliced onions
  4. 6-8 green chilies
  5. handful of coriander leaves chopped
  6. handful of mint leaves chopped
  7. 2 bell peppers seeded and chopped
  8. 1 -2 cups of peas fresh or frozen
  9. 1 tsp of chili powder
  10. 2 tsp of turmeric powder
  11. 2-3 garlic cloves chopped
  12. 1/2 tbsp ginger grated
  13. salt to taste
  14. 3 tsp of oil + 1 tsp of ghee (optional)
  15. seasonings: whole spices - 1 inch piece of cinnamon, few cloves, a piece of star anise and fennel seeds
  1. Wash and soak the rice for about 20 minutes or more.
  2. In a pressure cooker heat oil and add the whole spices followed by the fennel seeds.
  3. Add the onions and green chilies and saute till the onions start to brown.
  4. Add the grated ginger and garlic and saute for a minute more. Keep stirring to avoid the ginger from sticking to the bottom of the pan.
  5. Add coriander and mint leaves and saute for a couple of minutes till the leaves wilt.
  6. Add in the turmeric powder and chili powder and mix it in.
  7. Add the tomatoes and salt and let it cook till the tomatoes become mushy (about 6-8 minutes.
  8. Add the bell pepper and peas and any vegetables you want at this point and mix.
  9. Drain the water and add the rice and mix it well into the tomato. Now add the required amount of water and let the water come to a boil. Check for salt and heat and add more salt or chili powder if required.
  10. Continue to cook till most of the water is absorbed. Now close the lid of the pressure cooker and cook on medium low heat for about 8 minutes.
  11. Turn off the heat and set the cooker aside for about 20 minutes before opening the lid and fluffing the rice up.
    Note:The amount of water depends on if the rice was soaked or not. If the rice requires 1 1/2 cups of water add only 1 cup of water if the rice was soaked. If you did not soak the rice add the full 1 1/2 cups of water.
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