Tomato Coconut Milk Rice

Name: Tomato Coconut Milk Rice
Total time: 54000 s
Yield: 4 servings
Cuisine: British
Ingredients: 2 cups Basmathi Rice; 2 cups Coconut milk; 3 Cardamom; 3 Cloves; 2 inch Cinnamon; 2 Bay leaves; 2 tbsp Oil; 1 tbsp Ghee; 3 Onions finely chopped; 5 Green chillied slit; 8 Garlic clove; 4 big Tomtoes pureed; Enough Salt; 1 tsp Turmeric; 1 tsp Red chilli powder; 1 tsp Kashmiri chilli powder

Prasel @cook_prasel

Tomato Rice take a big part in our Lunchbox . I tried this recipe by including coconut milk instead of water. Very yummy, less spice and very quick to prepare. Goes very well with Onion, Cucumber raita and chips. #mycookbook

Saved

Ingredients

1.15 hours

4 servings

2 cupsBasmathi Rice
2 cupsCoconut milk
3Cardamom
3Cloves
2 inchCinnamon
2Bay leaves
2 tbspOil
1 tbspGhee
3Onions finely chopped
5Green chillied slit
8Garlic clove
4big Tomtoes pureed
Enough Salt
1 tspTurmeric
1 tspRed chilli powder
1 tspKashmiri chilli powder

Saved

Steps

1.15 hours

1

Wash rice thoroughly and soak it for about exactly 20 minutes.
Puree the tomatoes, extract the coconut milk at the beginning of the cooking.
2

Heat oil in pan add cardamom, cinnamon, clove and bay leaf. After 5 seconds add chopped onions and saute for couple of minutes.
Now add green chillies and fry for minute. Now add chopped or crushed garlic and saute until nice aroma comes out.
3

Add salt, chilli powder and turmeric. For bright colour you can add kashmiri chilli powder. I added 1 tsp of kashmiri also.
Now add the tomato puree and cook until oil comes out of the sides and gravy thicken to the paste.
4

Now add the coconut milk and stir it. Just add one more cup of water that's more than enough.
Adjust salt close with lid cook until done in pressure cooker or rice cooker.
5

Once rice done add 1 tbsp of ghee and mix it. Yummy Tummy... #mycookbook