ANGLO-INDIAN TOMATO RICE / TOMATO PALAU

ANGLO-INDIAN TOMATO RICE or TOMATO PALAU

Ingredients 

4 large tomatoes pureed and diluted with water to get 4 cups of juice or 1 pack of tomato puree diluted to get 4 cups of juice. 

3 tablespoons chopped coriander leaves
2 large onions sliced finely 
2 cups Raw Rice or Basmati Rice
Salt to taste 
2 teaspoons chillie powder
2 teaspoons ginger and garlic paste 
4 cloves, 3 cardamoms, 3 pieces of cinnamon
4 tablespoons oil or ghee 
2 tablespoons chopped fresh mint

Heat oil in a pan or a rice cooker and sauté the spices for a few minutes. Next fry the onions to light brown. Add the ginger garlic paste and chillie powder for a few minutes. Add the salt, mint, coriander leaves and tomato juice and fry for a few minutes. Add the rice and cook till the rice is done. 

Serve with salad and Chicken Curry or Pork Vindaloo.

HURRY BURRY MEAT PULAO

HURRY BURRY MEAT PULAO

Ingredients 

500 grams meat (either mutton, lamb , beef etc)

1/2 kg Basmati Rice or any Raw Rice

3 onions chopped or sliced finely 

2 tomatoes chopped small

2 tablespoons ginger garlic paste

1/2 cup chopped coriander leaves

1/2 cup chopped mint

3 green chillies sliced lengthwise 

1 or 2 teaspoons chillie powder

1/2 teaspoon turmeric powder 

2 Bay leaves

2 long pieces cinnamon 

5 or 6 cloves

5 or 6 cardamoms 

Salt to taste

1 cup oil or ghee

Wash and soak the rice for 30 minutes.

Marinate the meat with the turmeric and ginger garlic paste and leave aside.

Heat the oil or ghee in a suitable pan and add the whole spices. Fry for a couple of minutes. Add the onions and fry till golden brown. Now add the meat and chillie powder and fry for a few minutes till the oil separates. Add the tomatoes, coriander leaves, green chillies, mint and salt and fry till the tomatoes turn pulpy and the oil floats at the sides. Add 2 cups of water and simmer till the mutton is cooked. (If cooking in a pressure cooker switch off after 5 or 6 whistles or 12 or 15 minutes. Wait till pressure dies down then open and mix)

Once the meat is cooked, add the rice and 2 more cups of water. Mix well. Simmer on low heat till the rice is cooked. ( for pressure cooker switch off after 3 whistles. Let pressure settle)

Don’t disturb the rice for atleast 15 minutes. Then gently mix, taking care not to break the rice or the well cooked meat