Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

April 21, 2020

ANGLO-INDIAN TOMATO RICE / TOMATO PALAU

ANGLO-INDIAN TOMATO RICE or TOMATO PALAU Ingredients  4 large tomatoes pureed and diluted with water to get 4 cups of […]



ANGLO-INDIAN TOMATO RICE or TOMATO PALAU

Ingredients 
4 large tomatoes pureed and diluted with water to get 4 cups of juice or 1 pack of tomato puree diluted to get 4 cups of juice. 

3 tablespoons chopped coriander leaves
2 large onions sliced finely 
2 cups Raw Rice or Basmati Rice
Salt to taste 
2 teaspoons chillie powder
2 teaspoons ginger and garlic paste 
4 cloves, 3 cardamoms, 3 pieces of cinnamon
4 tablespoons oil or ghee 
2 tablespoons chopped fresh mint

Heat oil in a pan or a rice cooker and sauté the spices for a few minutes. Next fry the onions to light brown. Add the ginger garlic paste and chillie powder for a few minutes. Add the salt, mint, coriander leaves and tomato juice and fry for a few minutes. Add the rice and cook till the rice is done. 

Serve with salad and Chicken Curry or Pork Vindaloo.


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Article written by Bridget White-Kumar
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