Tomato Rice

How to Prepare

1. Rinse 10 cups of basmati rice thoroughly and soak in water for 30 minutes.
2. Heat 1/2 cup of oil or ghee in a large pot over medium heat.
3. Add 4 teaspoons of mustard seeds and let them splutter.
4. Add 4 teaspoons of cumin seeds
5. 20 curry leaves, and 10 green chilies (slit). Sauté for 1 minute.
6. Add 10 medium-sized finely chopped onions and sauté until golden brown (about 8-10 minutes).
7. Add 20 medium-sized tomatoes (finely chopped or pureed) and cook until the mixture becomes mushy (about 10 minutes).
8. Add 5 teaspoons of turmeric powder
9. 5 teaspoons of red chili powder
10. 5 teaspoons of garam masala, and salt to taste. Mix well.
11. Drain the soaked rice and add it to the pot. Stir gently to coat the rice with the tomato mixture.
12. Add 20 cups of water, bring to a boil, then reduce to low heat, cover, and cook for 15-20 minutes or until the rice is fully cooked.
13. Garnish with 2 cups of chopped coriander leaves and serve hot with raita or papad.