Thakkaali Saadham. Tomato Rice. Tamatar Ka Pulav.

This recipe was inspired by one of classmates lunch box food. Yeah…she is called Madhana. We lost touch….the last time I heard about her…was she have a baby girl named Raagavi and she has settled down at Coimbatore. So whereever she is this post is dedicated to her. Who knows…she could stumble me at Orkut one day. I recently met my 3rd standard classmate at Orkut. Okay…back to the story…most of the days she brings this ‘Tomato Rice’ as a lunch. Though she called this ‘Tomato Rice’….its worth calling Tomato Pulav. As her Mom used to make with regular Biriyani spices, mint and what not. So the taste was so good and I never forgot. After started cooking….I thought of making this and wondering what should I call this, yeah let it be ‘Tomato Pulav’!

Ingredients:

Short grain rice(seeraga samba) or Long grain rice(basmathi) -1 cup
Tomatoes ripe and juicy ones – 6 chopped
Green chilies 3 slitted
Onion 1 sliced
Ginger-garlic paste 1 spoon
Mint leaves 10-15
Salt
Lemon juice from 1 fruit
Chili powder 1 spoon
Bay leaves 3
Cloves 3
Cinnamon sticks 2
Marati Mokku 2
Star anise 1
Ghee 1 cup.

Method:

In a pressure pan, heat ghee. Add cinnamon, cloves, star anise, marati mokku and bay leaves. Fry for few minutes.

Then add green chilies and wait until it cracks.

Followed by onions and ginger-garlic paste. Fry them real good until its raw odour leaves.

Add salt, chili powder and mint leaves. Fry them for few minutes.

Then stir in chopped tomatoes and lemon juice…cover and cook for 5 whole minutes.

When the tomatoes give up moisture and oil shows up on sides….stir-in rice. Let the rice get coated oil.

Add 1 and 1/2 cup of water. Cover and pressure coook over medium heat. Maybe till 1 whistle sounds.

When it is done…transfer to display vessel. Serve warm with onion or cucumber raitha.

This is bit aromatic than regular tomato rice. My friends always say that my mom’s tomato rice is much aromatic than original biriyani!