Tomato Bath / Tomato Biriyani

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First comes the gud news.....Yayy!!! Sharmis Passions has crossed 5 lakhs hits today and Thank you so much to each one of you who visited Sharmis Passions, gave constructive feedback, appreciations and made my toddler stand steady and proud! Wait for the celebration post next week...:)

The first time I tried this rice I felt the taste was close to tomato biriyani with more flavours and the next time I modified the recipe to suit our taste and now this has become regular in our monthly menu. I had bookmarked the recipe from Raks kitchen long back and finally tried it few months back. Here is my slightly modified version of tomato bath or tomato biriyani as I call it :)

Though I have spoken so much about Raji in this space, when it comes to close friends I can talk on and on.....Most of our regular chats surrounds about our sites, how to improve photography, site UI and ofcourse a bit on family updates too :) I was more excited when she mailed me saying she has moved her blog to .net....She reads my mind so well even sitting miles apart and It gives such a great feeling to have a close friend who shares the same passion and to grow together! Now onto the recipe....

Tomato Bath / Tomato Biriyani - Ingredients
Recipe Reference : Raks Kitchen

• Rice - 1 cup (I used basmati rice)
• Tomatoes - 3 big sized
• Ginger garlic paste - 1 tsp
• Big Onion - 1 medium sized chopped lengthwise

To grind to a smooth paste:

• Coconut - 1/4 cup grated
• Shallots(small onions) - 5 pearls
• Cinnamon - a 1/4 inch piece
• Cloves - 1
• Green chillies -2

To temper:

• Oil / Ghee - 1.5 tbsp
• Mustard - 1/4 tsp
• Curry leaves - few

Method:

1. Pressure cook rice with 1:1.5 ratio with rice grains separated. Fluff it once with a fork and set aside to cool.
2. Chop the tomatoes and grind it to a fine paste and keep aside.Grind the ingredients under 'to grind and keep it ready.
3. Heat oil in a pan, add mustard seeds and curry leaves allow it to crackle. Then add ginger garlic paste, onions and fry till slightly browned. Next add the tomato paste and fry till oil separates and raw smell is completely nil. It will take around 7-10mins.Add required salt and give a quick stir.
4. Now add the ground paste and cook in low flame until nice aroma comes. Mix well and cook in low flame until the curry thickens to thokku form it may take 5mins. Switch off and allow it to cool down.
5. Add the rice and mix well without breaking the rice. Serve with onion raita or chips.

My Notes:

• You can garnish with chopped coriander leaves at the final stage.
• You can add chopped tomatoes too as in the orginal recipe.
• This tastes apt like biriyani when accompanied with onion raita.

Variety rices are always handy...I have my copy of Mallika Badrinaths 100 rice varieties now so am waiting to try one by one from the book and sure to post it here.