Spicy Tomato Garlic Rice

It is a common rice recipe that is famous in the South Indian states. I just tried this recipe by referring Spanish tomato rice. But I have modified a little with spices. The taste is quiet different from the normal one.. .

The rice is spicier than the normal tomato rice. So I hope we can take this without any side dishes. 

This goes well with egg/fish/chicken fry/potato curry/papad/raita…

Ingredients

Basmati Rice – 2 cups

Finely Chopped Onion – 2 (big)

Finely Chopped Tomato – 2 (big)

Finely Chopped Capsicum – 1 (big)

Garlic Paste – 4 tsp

Chopped Green Chilli – 4

Red Chilli Powder – 1 tsp

Garam Masala – 1 tsp

Cinnamon – 1

Cardamom – 3

Bay Leaf – 1

Cumin Seeds – 1 tsp

Fennel Seeds – ¼ tsp

Dry Red Chilli – 3

Chopped Coriander Leaves – 2 tsp

Cashew – 15

Ghee – 2 tsp

Coconut Milk – 1 cup

Oil

Salt

Method

Heat ghee in a pan, and fry the cashew nuts and keep it aside in a separate plate.

Soak rice with water, salt, cardamom and coconut milk about 30 min. Then boil it on a low flame till the second whistle comes. Once done, take the rice and spread it over a plate. Keep it aside.

Heat oil in a pan, when the oil starts steaming; add fennel seeds, cumin seeds, bay leaf & red chilli. Then add cinnamon & glove.

Then add the onions and fry until change light brown colour. Now add capsicum and keep fry for 3 min.

Add garlic paste, green chilli, tomatoes & salt, cook on a medium flame about 5 min.

Then add the red chilli powder, garam masala and then mix well. Now add the boiled rice.

Mix well so that the masala is absorbed by the rice and keep cook on the low flame for 3 min.

Now add the fried cashew nuts and little bit extra ghee. Garnish with coriander leaves.