Cheesy Tomato Rice bonus

By Ranveer Brar · 75 min

Ingredients

Instructions

1. Make the paste: heat 2-3 tbsp oil in a kadai, add garlic, dry Kashmiri red chillies, coriander stems and quartered tomatoes, and saute for 1 minute.
2. Add curry leaves, salt, 1 tsp sugar, ½ tsp turmeric powder, 1 tsp Degi red chilli powder and ⅓ cup water.
3. Cover and cook until the tomatoes are well cooked.
4. Transfer to a grinder jar and grind to a smooth paste. Set aside.
5. Make the tadka: in the same kadai, heat 2 tbsp oil, then add 1 tbsp whole urad dal, ¼ tsp fenugreek seeds, 1 tsp mustard seeds and curry leaves, and let them splutter well.
6. Add the sliced onions and ginger garlic paste, and saute until translucent.
7. Add 2 tsp ghee, the chopped tomatoes, salt, 2 tsp Degi red chilli powder, 2 tsp coriander powder and the cinnamon stick, and saute for 2-3 minutes.
8. Add the black peppercorns, the prepared paste, 1 cup water, salt and 2 cups water, and bring to a quick boil.
9. Add the soaked Sella Basmati rice (3 cups) and 1 tbsp ghee, cover and cook for 8-10 minutes until the rice is cooked.
10. Turn off the heat and let it rest for a while. Transfer to a serving dish and garnish with grated cheese, coriander sprig and tomato slices.

Summarized from Ranveer Brar's video. Watch it for the details.

More recipes with

GarlicOnionCheeseTomatoRiceUrad dal