Prep Time: 5 Minutes
Cooking Time: 25-30 Minutes
- Rice: ¾ cup
- Water: As required
- Ghee or Oil: 1 Tablespoon
- Onion: 1 medium sized, chopped into small pieces
- Tomato: 4 medium sized, chopped into small pieces
- Ginger: Finely chopped, crushed or paste, ½ Teaspoon
- Garlic: Finely chopped, crushed or paste, ½ Teaspoon
- Green chili: Finely chopped, crushed or paste, ½ Teaspoon
- Curry Leaves: 4-5
- Cumin Seeds: 1 Teaspoon
- Peanuts: ¼ Cup
- Salt: 1 Teaspoon or to taste
- Turmeric Powder (Haldi): ½ Teaspoon
- Red Chili Powder: ½ Teaspoon
- Garam Masala Powder: ½ Teaspoon
- Fresh Coriander Leaves: Chopped, 2 Tablespoon
- Rinse the rice 2-3 times in fresh water. Soak it in water for 10 minutes. Boil 3-4 cups of water in a big pot. Drain the rice and add in the boiled water. Cover the rice and let it steamed or cooked without stirring. Once rice is 80% cooked, turn off the heat, drain the excess water using a sieve. Put the rice in the same pot or a smaller pot, cover it and keep aside.
- Heat Oil/ghee in a big pan.
- Add cumin seeds, and when it changes color add onion, peanuts, ginger, garlic and curry leaves.
- Sauté till onions are light brown
- Add tomatoes, green chili, turmeric powder, salt, red chili powder and garam masala powder.
- Stir and mix all well. Sauté for 2-3 minutes until tomatoes are cooked well.
- Add ¼ cup water and let it boil.
- Add the cooked rice. Mix well.
- Cover the pan and cook till water is absorbed.
- Turf off the heat.
- Add fresh coriander leaves and serve hot.
- You may add little red food color to give the rice tomato red color.