Coming to the menu I had yesterday, we had this rice which is most like the regular Ghee rice that I make, except that tomatoes are included to make it more bland and gooey and little more spices to spice it up! Hubby dear was insistent that I have something planned for myself. This was good on its own, though if you have time on hand, one can make the usual kurmas.
Making rice dishes like this is such a comfort. If you are not in a mood for anything, all you need is to add the regular rice and some spices and voila, you have a plate of yummy rice simmering with spices and teasing aroma sneaking out of the hot box. Making one pot dish, always reminds me of the various other occasions that I have experienced this. When we land in our native place, my aunts and uncles would venture out to make this type of rice as there will be one too many for the lunch! Imagine cooking for all of them, would be easily around 30 of us. So coming up with a main dish as based on rice would be the solution to all. Since all of them would anyways be non-veg, they will make the typical mutton pulusu or mutton gravy. For special people in the list, some mutton roast along with some rice of this type.
To my knowledge, they always used the regular rice. Never basmati as we normally think of making a pulao. And I was always amazed how even the regular rice tastes so great when they make this rice variety! They call this as simple tirabathu annam or sautéed Rice.All this requires is the simplest ingredients and you are set to get a wonderful rice dish ready! We were very pleased that even the twins loved this for their lunch!
Rice (Sona Masuri) – 1 cup
Onions – 1 medium
Ginger Garlic paste – 1 tsp
Green chillies – 4 long
Tomatoes – 1 medium
Cinnamon – 2 “
Bay leaf – 1
Cloves – 4
Cardamom – 3 pods
Oil – 2 tsp
Ghee – 1 tsp
Salt to taste
Water – 2 & 1/2 cups
Method to prepare:
Wash and soak rice for 15 mins. Since this is regular rice, soaking for a good amount gets you a good texture.
Heat a pressure cooker, add oil and ghee. When its hot, add the spices along with the bay leaf. Then sauté the onion juliennes, till they are pink. Then add the ginger garlic paste and sauté till the while mixture is browned.
Then add the slit green chilies. and tomatoes. Add salt so that tomatoes get mushy. Then drain the rice and sauté for 2 mins in high.
Then add the water. Cover with lid and put for 3 whistles or how many ever it takes for you to get your rice cooked. We normally put it for 3 whistles.
This is great on its own as its mildly flavoured, yet quite spicy because of the chilies and spices. Goes well with any non -veg dishes or Veg kurmas.