Tomato Rice झटपट Lunchbox Recipe | चटपटा टोमाटो राइस | Cheesy Tomato Rice bonus | Chef Ranveer Brar

TOMATO RICE – (𝙎𝙚𝙚 𝙙𝙚𝙩𝙖𝙞𝙡𝙚𝙙 𝙩𝙚𝙭𝙩 𝙧𝙚𝙘𝙞𝙥𝙚 𝙗𝙚𝙡𝙤𝙬) If you haven’t tried rice in this avatar, you are definitely missing something amazing! Tomato rice is super easy and versatile and sure to be your favorite Lunchbox Recipe soon!

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𝗔𝗠𝗔𝗭🥘𝗡 𝗦𝗛🍳𝗣
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𝗥𝗘𝗖𝗜𝗣𝗘 𝗙𝗢𝗥 𝗧𝗢𝗠𝗔𝗧𝗢 𝗥𝗜𝗖𝗘
Preparation time 10 minutes
Cooking time 20-25 minutes
Serve 2-4

Ingredients
For Paste
2-3 tbsp Oil, तेल
7-8 no. Garlic cloves (optional) लहसुन
7-8 Dry kashmiri red chillies, सूखी कश्मीरी लाल मिर्च
Few Tender Coriander stems (optional) धनिये के डंठल
5-6 medium Tomatoes, cut into quarters, टमाटर
2 sprig Curry leaves, कड़ी पत्ते
Salt to taste, नमक स्वादअनुसार
1 tsp Sugar, चीनी
½ tsp Turmeric powder, हल्दी पाउडर
1 tsp Degi red chilli powder, देगी लाल मिर्च पाउडर
⅓ cup Water, पानी

For Tadka
2 tbsp Oil, तेल
1 tbsp whole Urad dal, गोटा उरद दाल
¼ tsp Dry fenugreek seeds, मेथी दाना
1 tsp Small Mustard seeds, छोटी राई
2 sprig Curry leaves, कडी पत्ते
3 large Onions, roughly sliced, प्याज
1 tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
3 large Tomatoes, finely chopped, टमाटर
Salt to taste, नमक स्वादअनुसार
2 tsp Degi red chilli powder, देगी लाल मिर्च पाउडर
2 tsp Coriander powder, धनिया पाउडर
2 inch Cinnamon stick, दालचीनी
8-10 no. Black peppercorns, काली मिर्च के दाने
Prepared Paste, तैयार किया हुआ पेस्ट
1 cup Water, पानी
Salt to taste, नमक स्वादअनुसार
2 cups Water, पानी
3 cup Sella Basmati rice (soaked for ½ hr) सेला बासमती चावल
2 tsp Ghee, घी
1 tbsp Ghee, घी

For Garnish
Cheese, grated, चीज़
Coriander sprig, धनिया पत्ता
Tomato, slice, टमाटर

Process
For Paste
● In a kadai, add oil, once it’s hot, add garlic, dry kashmiri red chilli, tender coriander stems, tomatoes and saute it for a minute.
● Add curry leaves, salt to taste, sugar, turmeric powder, degi red chilli powder and water.
● Cover it with a lid and cook it for a while until cooked well.
● Transfer it to a grinder jar and grind it to a smooth paste.
● Keep it aside for further use.

For Tadka
● In the same kadai, add oil, once it’s hot, add whole urad dal, dry fenugreek seeds, small mustard seeds, curry leaves and let it splutter well.
● Add onion, ginger garlic paste and saute it for a while until translucent.
● Add ghee, tomatoes, salt to taste, degi red chilli powder, coriander powder cinnamon stick and saute it for 2-3 minutes.
● Add black peppercorns, prepared paste, water, salt to taste, water and get a quick boil.
● Add sella basmati rice, ghee, cover it with a lid and cook it for 8-10 minutes until cooked well.
● Turn off the flames and keep it aside to rest for a while.
● Transfer it to a serving dish, garnish with cheese, coriander sprig and tomato slice.
● Serve hot with raita.
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⏩𝓒𝓵𝓲𝓬𝓴 𝓽𝓸 𝓢𝓾𝓫𝓼𝓬𝓻𝓲𝓫𝓮 : https://goo.gl/UE2pmL
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𝗖𝗵𝗲𝗰𝗸 𝗼𝘂𝘁 𝘁𝗵𝗲𝘀𝗲 𝗿𝗲𝗰𝗶𝗽𝗲𝘀 𝘁𝗼𝗼:
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Mumbai Tawa Pulao – https://youtu.be/c0BeFR-wMi4
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South India has many famous rice dishes like, Tamarind rice and lemon rice, And just like that, there’s also tomato rice. And I never really liked tomato rice for the longest time. But a while ago, I had a tomato rice recipe at a friend’s place, And after that, My respect for tomato rice went way up. And this is the kind of recipe where you can
add cheese and turn it into Italian rice, Or toss in some veggies and make it Mexican rice, Basically, one recipe can lead to many variations! And if you’re one of those parents whose kids don’t eat anything, Then this is a great recipe for you! After all, I’m a parent too. See you after the music. This recipe has three parts, One is the paste, The second is the tempering, And the third is cooking the rice. Let’s start with the paste. We’re making tomato rice, so of course we’ll need Tomatoes. Grab some Dry red chilies too. This rice can be made with or without coconut. I’m going to show you the with-coconut version of the recipe. I’m joking, it’s the without-coconut one! I know we North Indians are so lazy, That the moment we hear the word coconut, we change the channel! Who’s going to peel it, separate it, and grate it, right? Take some Dry red chilies If you like spicy food, use the hot variety, Otherwise, go for non-spicy dry red chilies. I’m using the non-spicy ones. Take Coriander stems. Put garlic. Beautiful. Put these Stems in, and then add Tomatoes. Now add Curry leaves. Add Salt, Little bit of Sugar, Add some Turmeric powder, It helps enhance the color of the red chili powder. Now add Degi red chili powder, To enhance the color of the red chili powder. Beautiful. Add Water. And that’s it. I couldn’t find the lid of this pot. Using the wrong set just doesn’t feel as satisfying. That’s why try to always use a matching set, It just feels better when you’re cooking with the right pair. There’s a sauce, A tempering, And the cooking of rice. Right now, we are preparing for the tempering. Now I’ve got the right lid for this pot, so I’ll go ahead and use it. If you still can’t pick the right lid just by looking at the pot, It means you still need more time and learning in the kitchen. Learn the art of guesswork, it’s what helps you become a better chef. You might think Ranveer is just joking, But there’s a reason behind everything. I’ve been doing this for years matching
the right lid and chopping these onions. Don’t be stingy with the onions, This rice is eaten everywhere with raita, If you don’t add enough onions, the whole dish will fall flat. What am I supposed to do with these tears… I’ve been crying like this for years! I don’t know what the issue is — I’ve tried everything. But out of everything, onions have made me cry the most. Turn off the flame and cover the lid. This is for the paste. And all the chopping is for the tempering. The rice is already soaked. But I have to tell you something important about the rice. And that is, If it were up to me, I’d use smaller-grain rice. But I’ve been given sella basmati, Because it looks better on camera. So if you’re not making it for the camera, Go with small-grain rice the results will be much better! Now take this and blend it into a paste. A fine smooth paste. Let’s move ahead and start with the tempering. Add whole Urad dal. Add Fenugreek seeds. Add Mustard seeds. Now put Curry leaves. Here goes our Onions. Like I said, don’t be stingy, The chunkiness of the onions and tomatoes is what makes this recipe special. If you tear up like me, that’s okay, But don’t hold back on the onions! Now add Tomatoes. Salt. Focus on the tempering, Because I’ve already added Red chili powder and Coriander powder. If you want, you can also add whole Coriander seeds to the paste we made earlier, That works great too. That’s another way to add coriander flavor to the dish. But you can also do it the way I just did. These are the main things, the rest is just the rice. Make sure your flame isn’t too high. Because the beauty of tomato rice lies in its rich red color. And if your flame is too high, the spices are more likely to burn. Then instead of making tomato rice, you’ll end up with brown rice. And later you’ll say, “Ranveer, you never told us.” But I did tell you to cook it on medium heat. Where’s my paste? Thankyou very much. You’ve made a really good paste.