Tomato Rice (Tamatar Pulao)

Tomato Rice (Tamatar Pulao)   

Cherry tomatoes give this rice dish an elegant appeal. Although you can make this dish with any tomatoes at any time of the year, choose cherry tomatoes, if available—a great dish to make in the summer when cherry tomatoes are in ample supply.

Prep Time: 10 Minutes    Soak Time: 15 minutes (can be eliminated)
Cook Time: 30 Minutes

1 cup basmati rice or brown basmati rice
2 cups water
2 tablespoons canola oil
1 teaspoon cumin seeds
1 cup onions, thinly sliced
1 cup green peppers, finely chopped
2 cups (8 ounces) cherry tomatoes, halved or tomatoes cut in small pieces
1/4 teaspoon cayenne pepper, to taste
1 teaspoon salt

Preparation:

1. Wash rice in 2 to 3 changes of water until the water is relatively clear. Soak in cold water for 15 minutes or longer. (Soaking can be eliminated if in a hurry.) Drain the rice in a strainer; set aside.

2. In a small saucepan, add drained rice and 2 cups water. Bring to boil. Reduce heat to medium and simmer for 12 to 15 minutes until the rice is cooked. Let rice cool for about 15 minutes. 

3. In the meantime, heat oil in a heavy skillet over medium-high heat. Add cumin seeds, cook for a few seconds until the cumin seeds are golden brown. Add onions, fry until golden brown. Add green peppers and cook for about 2 minutes. Add tomatoes and cook for another 2 to 3 minutes. Add cayenne pepper and salt. Mix well.

4. Fluff rice with a fork. Add rice to the tomato mixture. Stir gently in a lifting and turning motion, taking care not to break the rice.
Transfer to a serving bowl. Cover until ready to serve. Before serving, fluff rice again gently.

Makes: 8 Servings              Serving Size: 1/2 Cup
Nutrition Information per serving: Calories: 132; Total Fat: 4g (Saturated Fat: 0.5g); Carbohydrate: 22g; Protein 2g, Fiber: 1g, Sodium: 295mg

(From "The Indian Vegan Kitchen" by Madhu Gadia, MS, RD)