Tamatar Bhat (Tomato Rice Pilaf)
Fresh or in a pinch canned tomatoes add depth to the rice in this fluffy pilaf. A great side dish and I usually finish cooking the rice using my rice cooker while I'm busy watching the Food Network!
red, ripe, pureed with skin, OR 2 cups canned tomatoes, pureed
cooked, * see note
fried, (see below), or, grated or sliced daikon
for garnish, (optional)
- preferably day-old basmati rice.
- Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring until light brown (about 7 minutes). Add the coriander and let sizzle for 25 to 30 seconds.
Add the tomatoes and the ½ cup water, mix well, and cook over low heat, covered, for 15 minutes or until reduced to pulpy sauce.
- Add salt, pepper, rice, and water. Gently mix to fold the rice into the sauce.
Add butter and fold to coat the rice evenly.
Cover tightly and steam the rice over low heat for 15 to 20 minutes, or until the sauce is absorbed into the rice.
If you are garnishing the pilaf with fried potatoes, you can begin making them now while the rice is cooking.
Turn off the heat, fluff the rice, and serve surrounded with fried potatoes or grated or sliced daikon radish if desired.
Fried potatoes: 4 tablespoons light vegetable oil 1 pound potatoes, diced into ¼ inch pieces with skin Note: I finally added some ghee to brown the potatoes, the vegetable oil just didn't do it alone.
Heat the oil in a large frying pan over medium heat until it is very hot.
Add the potatoes and cook, turning and tossing, until they are browned and cooked (20-25 minutes).
Remove with a slotted spoon and drain on paper towels.
Note: I folded Spicy Mushrooms with Ginger and Chilies into the Pilaf.