Tomato Rice is a nice way to put some thing on the table when I feel plain lazy, especially on a Sunday morning. It is an extremely easy to make dish and can see me through the day. You can eat it plain, but a spoon of prawn pickle would get its taste over the roof. 
Tomato Rice
Ingredients
Basmati Rice- 2 cups
Water- 2-1/2 cups water
Ripe tomatoes finely chopped- 3
Chopped Onions- 2
Caraway seeds- 1/4 teaspoon
Green cardamom- 3
Cloves- 4-5
Bay leaf- 1
Cinnamon- 1″
Slit green chillies- 3
Ginger paste- 1 teaspoon
Garlic paste- 1 teaspoon
Kasoori Methi- 1 teaspoon
Chilli powder- 1 teaspoon
Cumin powder- 1/4 teaspopon
Salt to taste
Oil/Ghee- 2 tablespoons
Method
Heat oil/ghee in a pan. Add the caraway seeds, bay leaf, cloves, cardamoms and cinnamon. When they start to splutter, add chopped onion and saute till they are wilted. Add the ginger-garlic pastes and green chillies. Saute till the raw smell goes. Add chilli powder, cumin powder and fry for a minute. Add the chopped tomatoes, kasoori methi and saute till oil separates. Add salt and rice and mix well. Add water. Cover and cook till the rice is done. Garnish with coriander leaves.
How is that you use Kassori methi for all your dishes? People in the south dont use this herb. Well the tomato rice is good.
I stay in North India and I liked the flavour of Kasuri methi. I haven’t used Kasuri methi in South Indian dishes.
I made it…….