Minty Tomato Rice and my very first Award

If this is not one of the easiest of rice dishes, what is? Not only is it easy, the handful of fresh mint makes it lipsmackingly delicious. Paired with Beets & Black eyed peas & plain curd, it makes a very lovely and healthy meal. This combination is one of our favorites for work night dinners. Minty Tomato rice is yummy with curd and papads for lunch at work. When I heat it up in the break room, hungry coworkers usually go, 'mmm, that smells gooood!'

Ingredients -
Basmathi Rice - 2 cups, uncooked
Tomatoes - 4 or 5 large, chopped
Onion - 1 large, sliced
Ginger - 1 inch piece, sliced
Garlic - 1 or 2 pods, sliced
Thai Green chillies - 5 or 6, according to your desired level of heat
Fresh mint - leaves from 7 or 8 stems, ~ 1 cup
Fresh Curry leaves - 1 or 2 sprigs
Turmeric powder - 1/4 teaspoon
Salt - according to taste
Whole Spices -
Cinnamon - 2 inch piece
Cloves - 5 or 6
Cardamom - 5 or 6
Saunf(Fennel Seeds) - 1/2 teaspoon

Method -

• Add 1/4 teaspoon salt to the chopped tomatoes and mix well to coat. Leave aside. This will release the juices of the tomato by the time it is ready to be fried in the pan.
• Rinse the basmathi rice, pressure cook in 4 cups of water with 1/2 tespoon salt and 1/2 teaspoon oil. Spread the cooked rice in a flat plate to cool it.
• In a pan, add 2 tablespoons of oil. When sufficiently hot, add the saunf(fennel seeds), followed by the rest of the whole spices and toast without burning.
• Add the sliced ginger, garlic, green chillies and curry leaves, fry well for a couple minutes.
  Chop the mint fine and add to the pan, sauté well.
• Add the sliced onions and a pinch of salt, fry well until the onion turns transluscent.
• Add the chopped tomatoes with the released juices and a pinch of turmeric powder.
• Mix well, sauté for a good couple minutes and close with a plate or a tight fitting lid. Turn the heat to low and let the tomatoes get mushy in the pan. The low heat will also keep the juices in the pan without drying out the mixture. The juice gives the rice its pretty reddish orange colour.
• After the tomatoes have turned mushy, remove the pan from heat and cool the mixture for about 5 minutes. Add the cooled rice and mix well without any lumps, check for salt.

Tomato Rice is ready to be served with curd and papads. To make it a complete meal, pair it with a legume & veggie combination.

I am very happy to receive my very first award from my fellow blogger buddy, Jyoti. Thank you so much dear. Thanks for your encouragement. You made my day.

I would like to pass it on to Kalaivani, Sadhana & Muskaan, Usha, Parita & Hari Chandana. I love visiting your blogs and have learnt immensely from each one of you. Thanks a bunch for all your encouragement. It really means a lot to me.