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tomato-flavoured rice tamater pulao

Categories: Indian|Vegetarian
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Source: India's Vegetarian Cooking by Monisha Bharadwaj

I love to serve this rice at parties because it is so vibrant and delicious! The orange colour complements most dishes and the tang of the tomatoes seems to add to the curry with which it is served, I always blanch the tomatoes because I don’t like the skin interfering with the texture, To do this, simply nick the skins of the tomatoes with a sharp knife and immerse them for 1 minute or so in boiling water; the skins will slip off easily. Serves: 4 Preparation time: 10 minutes Cooking time: 25 minutes
2 tablespoons	sunflower oil
1 teaspoon	cumin seeds
10	black peppercorns
300g	basmati rice, washed and drained
2	ripe tomatoes, peeled and chopped
2 tablespoons	tomato puree
	Salt
	Fresh coriander sprigs

1 Heat the oil in a heavy pan. Add the cumin seeds and peppercorns. Then add the rice and stir-fry until the rice grains turn shiny, for about 2-3 minutes.

2 Stir in the tomatoes, tomato puree and salt. Mix well and pour in 600ml of hot water. Bring to the boil.

3 Give it a good stir, reduce the heat and cover. Cook for 10 minutes until the rice is fluffy and dry. Turn off the heat and keep the pan covered for a further 5 minutes.

4 Open the pan and run a fork through the rice to loosen it. Serve hot, decorated with the coriander.

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