RangiTarangi actress Radhika Chetan shares a recipe with a secret ingredient that enhances taste.
Aditi Jayakumar
Tomato Pulao with a tinge of coconut!
Ingredients
- Basmati rice 1 cup
- Tomato puree 2 cups
- Coconut milk 1/2 cup
- Green chillies 4
- A pinch of turmeric powder
- Cloves 4
- Cinnamon (a piece), four cardamom, bay leaf (1)
- Small onions 4 (finely chopped)
- Small piece of dry coconut
- Oil 2tsp
- Coriander leaves
Method
- Mix tomato puree and coconut milk in a vessel and keep on a low flame. Shallow fry chopped onions and keep aside. Fry dry coconut pieces and keep aside.
- Grind green chillies and turmeric together to form a paste. Add oil to a cooker, fry bay leaf, cloves, cinnamon, cardamom until light brown. Add Basmati rice to this, mix well.
- Add chilli-turmeric paste and fry well.
- Add tomato puree and coconut milk to above mixture and allow it to cook. Add salt to taste.
- Garnishing tip: Fried dry coconut pieces, fried onions and coriander leaves.
— As told to Aditi Jayakumar
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