1 cup long-grained rice
2 tbsp ghee or oil
4 medium-sized ripe tomatoes
1 medium-sized green pepper cut into slivers
1 big onion (Indian size 🙂 ) finely chopped
2 green chillies
2 tbsp of grated coconut or 1/3 cup coconut milk
1″ cinnamon stick
1″ ginger piece
2 green cardamoms or black ca
1 tsp salt
1 tsp cumin seeds
1 tsp finely cut coriander leaves
Soak the rice in water for 10 minute and cook the rice in 2 cups of water and a spoon of oil.
When the rice cools spread the rice on a plate to get fluffy separated grains. While the rice is cooking, prepare the tomato paste/mix to make the rice.
Blanch the tomatoes in water for 2 min or microwave for a minute. In a blender add the coconut, blanched tomatoes, chili, ginger and puree to a fine paste. Pound the spices (cardamom, cloves and cinnamon) coarsely in a mortar with a pestle and keep it ready.
Heat oil/ghee in a pan and crackle the cumin seeds as the oil gets hot. Lower the heat and add the pounded spices, turmeric and wait for a minute. Add the onion and saute till the onion turns pink and add the slivers of capsicum and saute till it starts cooking. Add the puree and stir well intermittently and wait for the mix to get cooked and thicken. Add the salt and when the mix becomes a thick paste, turn off the flame and let it cool.
Add the mix to the cooled rice and mix well but make sure the rice grains do not break. Garnish with coriander and serve yourself 🙂
NOTE: In case you prefer using coconut milk, add the milk a couple of minutes after the puree starts cooking. If you prefer the rice to be spicy, you can add 1/2 tsp of red chili powder while sauteing the capsicum.