This is one of the most favorite rice dishes in Rishivalley. Most of them prefer to have the combination of Tomato Rice, Onion raita, Egg Curry or Paneer Curry and Appalam.
Ingredient
Rice (Sona Masoora)
Tomato (Sliced)
Onion (Sliced)
Garlic (Paste)
Ginger (Paste)
Green Chilli (Paste)
Chilli Powder
Coriander Powder
Turmeric Powder
Cardamom (crushed)
Cinnamon (crushed)
Cloves
Star
Aniseed (Bedi Somph)
Bay leaf (Tej patta)
Green coriander (chopped)
Mint (pudina)
Oil (we use Rice Bran)
Ghee (we use cow ghee)
Qty
40 Kgs
40 Kgs
10 Kgs
1/2 Kgs
1/2 Kgs
200 gms
400 gms
200 gms
50 gms
30 gms
40 gms
40 gms
30 gms
200 gms
20 gms
3 bundles
2 bundles
5 Kgs
2 Kgs
For 5-6 people
1/2 Kg
1/2 Kg
2 Nos
1 Tsp
1 Tsp
1 Tsp
20 gms
10 gms
1 Tsp
8 pcs
5 cm 1 pc
12 Nos
8 pcs
1 Tsp
2 Nos
1/4 bundle
1/6 bundle
1 Tsp
10 gms
Soak rice in the water for 30 minutes before cooking. Heat oil in the cooking vessel . Crackle Bedi Somph , add Tej patta, crushed Cardamom, Ginger paste and Garlic paste. Roast well and then sliced onion, green chilli paste and salt. Roast well till the onion is soft. Add turmeric powder, half of the chopped green coriander and mint.
Add coriander powder and chilli powder, roast well till the raw smell of Coriander powder is removed (we use roasted Coriander Powder). Add sliced tomato and roast till oil floats on top of the masala and make sure tomato is fully cooked. Add 60 ltr of hot water and boil. When the masala is fully boiled add washed rice and rest of garam masala, green coriander, and pudina. Mix well. Pour ghee on top, reduce the flame of the stove, keep a lid on the cooking vessel and cook for 15 minutes.
Hareendran A K
Dining Hall Manager