A quick and easy tomato rice recipe to bring a different feel to the rice you eat every day. #HappyCookingToYou #FoodFusion #RamazanSpecial

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00:00 Tomato Rice
00:09 Preparation
01:41 Aray waah

Serves 2-3
Recipe in English:

Ingredients:
-Tamatar (Tomatoes) 4 medium
-Water ½ Cup
-Ghee (Clarified butter) ¼ Cup
-Laung (Cloves) 2-3
-Badi elaichi (Black cardamom) 1
-Badiyan ka phool (Star anise) 2
-Sabut kali mirch (Black peppercorns) 6-7
-Darchini (Cinnamon sticks) 2
-Zeera (Cumin seeds) ½ tsp
-Pyaz (Onion) sliced 1 medium
-Adrak lehsan paste (Ginger garlic paste) ½ tbs
-Hari mirch (Green chillies) slit 4-5
-Namak (Salt) ½ tbs or to taste
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Lemon juice ½ tbs
-Water 3 & ½ Cups
-Chawal (Rice) basmati ½ kg (soaked for 15 minutes)
-Hara dhania (Fresh coriander) chopped

Directions:
-Cut tomatoes in half with the help of knife.
-In frying pan,place tomatoes,add water & bring it to boil,cover & blanch on medium flame for 3-4 minutes.
-Remove tomato skin,mix & mash with the help of spoon and cook on medium flame for 2-3 minutes & set aside.
-In a pot,add ghee & let it melt.
-Add cloves,black cardamom,star anise,black peppercorns,cinnamon sticks,cumin seeds & mix well.
-Add onion,mix well & fry until light golden.
-Add blanched tomatoes,ginger garlic paste,green chillies,mix well & cook for 2 minutes.
-Add salt,red chilli powder,lemon juice,mix well & cook until oil separates (2-3 minutes).
-Add water,mix well & bring it to boil.
-Add rice,mix well & cook on high flame for 2 minutes then cover & cook on low flame for 15-20 minutes.
-Mix well,garnish with fresh coriander & serve!

Recipe in Urdu:

Ajza:
-Tamatar (Tomatoes) 4 medium
-Water ½ Cup
-Ghee (Clarified butter) ¼ Cup
-Laung (Cloves) 2-3
-Badi elaichi (Black cardamom) 1
-Badiyan ka phool (Star anise) 2
-Sabut kali mirch (Black peppercorns) 6-7
-Darchini (Cinnamon sticks) 2
-Zeera (Cumin seeds) ½ tsp
-Pyaz (Onion) sliced 1 medium
-Adrak lehsan paste (Ginger garlic paste) ½ tbs
-Hari mirch (Green chillies) slit 4-5
-Namak (Salt) ½ tbs or to taste
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Lemon juice ½ tbs
-Water 3 & ½ Cups
-Chawal (Rice) basmati ½ kg (soaked for 15 minutes)
-Hara dhania (Fresh coriander) chopped

Directions:
-Tamatar ko knife ki madad sa half mein cut ker lein.
-Frying pan mein tamatar rakh dein,pani dal dein aur ubal anay ka bad dhak dein aur darmiyani ancch per 3-4 minutes kliya blanch ker lein.
-Tamatar ki skin ko remove ker lein aur spoon ki madad sa mix & mash karein aur darmiyani ancch per 2-3 minutes kliya paka lein & side per rakh dein.
-Pot mein ghee dal ker melt ker lein.
-Laung,badi elaichi,badiyan ka phool,sabut kali mirch,darchini aur zeera dal ker ache tarhan mix ker lein.
-Pyaz dal ker ache tarhan mix karein aur light golden ho janay tak fry ker lein.
-Blanched tamatar,adrak lehsan paste aur hari mirch paste dal ker ache tarhan mix karein aur 2 minutes kliya paka lein.
-Namak,lal mirch powder aur lemon juice dal ker ache tarhan mix karein aur oil alag ho janay tak paka lein (2-3 minutes).
-Pani dal ker ache tarhan mix karein aur ubal anay dein.
-Chawal dal ker ache tarhan mix karein aur tez ancch per 2 minutes kliya paka lein phir dhak ker halki ancch per 15-20 minutes kliya paka lein.
-Ache tarhan mix karein aur hara dhania sa garnish ker ke serve karein!

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