Indian Tomato Rice Recipe

This serves 4.


Ingredients
220g basmati rice, uncooked
1 tbsp oil
1 small onion, finely chopped
1 red finger-length chilli, de-seeded and chopped
1 tsp cumin seeds
6 peppercorns
2 cloves
1 cinnamon stick
75g fresh or frozen peas
200g canned whole tomatoes
2 tbsp tomato paste
1/2 tsp salt
440ml water or stock
2 tbsp fresh coriander leaves, chopped


Method
1. Put the rice in a bowl with enough cold water to cover it. Gently rub the grains together with your fingers to remove any excess surface starch. Drain and return the rice to the bowl. Add enough cold water to cover the grains and leave it to stand for 5 minutes. Drain and set aside.
2. Place the oil in the rice cooker, cook for 1 minute before adding in the onion, garlic and chilli. Leave it to cook for about 2 minutes, stirring constantly, until the onions are soft.
3. Add the cumin seeds, peppercorns, cloves and cinnamon stick. Cook for another 2 minutes. Stir in the rice, peas, tomatoes and tomato paste, stirring constantly for another 2 minutes. Add the salt and water or stock to the mixture.
4. Close the lid and cook for another 12 to 15 minutes. Stir with a rice paddle, close the lid and let it stand for 10 minutes on "warm". Using a fork, stir in the coriander leaves. Remove the cloves and cinnamon stick.
5. Ready to serve.

This recipe is taken from Rice Cooker Recipes Made Easy, published by Tuttle Publishing and is available at all leading bookstores and Cold Storage supermarkets.