Tomatoe Rice

Ingredients
Tomatos 1kg

Greenchillies 5-6

Onions 2 (sliced long pices)

Dhaniya powder 2 tsp

Ginger garlicpaste 2 tbsp

Lavangaya 5

Yalukulu 6-7

Dalchini 2-3

Bayleaf 2

Corriender 2 small bunches

Oil 1/2cup

Ghee 1/2cup

Garammasala powder 2 tbsp

METHOD

1. Boil the tomatos with water till soft and blend them and stain the juice and keep a side.

2. Now take the current cooker bowl and put it on the stove and boil ghee and oil together and add lavangayalu, yalakalu, dalchini, bayleaf and then add onions and greenchillies and fry till soft. 3. Now to the above add ginger garlic paste and fry for 3-4 min and then add dhaniya and garammasala powder toit and stir well.

4. To add corriender leaves and stir well and then to it add the tomato juice which is taken above (i.e for 1 cup rice u have to add 2 cups of tomato juice).

5. To add salt according to ur taste and stir well,bring the water to boiling point and add the basmati rice taken.

6. Now put the curren cooker in the machine and switch it on and keep the lid it will be cooked and be in warm position.
NOTES:

1. Takes Banglore tomatoes so the colour and taste would come exactly.

2. If the tomato juice taken is not sufficent u can addd a little water to the juice.

3. After siwtching on the current cooker machine do not stir in between boiling the rice. (If u do so a little water will be left in between the rice.)

4. If you take 2 cups of rice you should pour 4 cups of tomato juice (i.e exactely 1:2 ratio) you must take according to the same ratio.

5. If you are cooking in pressure cooker then you should add juice as 1:11/2 ratio 1 cup rice to 11/2 cup of tomato juice.