Tamatar Bhat (Tomato Rice Pilaf) (#1489)
Indian Side Vegetarian
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- 3 tablespoons Vegetable Oil light
- 1/2 cup Onions finely chopped
- 2 tsp Coriander ground
- 1 pound Tomatoes red, ripe, pureed with skin, OR 2 cups canned tomatoes, pureed
- 1/2 cup Water
- 1 1/2 tsp Kosher Salt
- 1 tsp Black Pepper
- 5 cups Rice cooked, * see note
- 1-1 1/2 cups Water
- 3 tablespoons Unsalted Butter
- 1 Potatoes fried, (see below), or, grated or sliced daikon
- 1 Radishes 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 1/2 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 1/4 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.