Monday, January 3, 2011

Tomato Bhath

  • 1 large Onion chopped finely
  • 4 fresh Tomatoes chopped
  • 2 cloves Garlic 
  • 1/2 inch Ginger
  • 4 Green chili
  • 1/2 tsp Fennel seeds
  • 3 whole Cloves
  • 1 stick Cinnamon
  • 3 Cardamon 
  • 3 whole Bay leaves
  • 2 cups Basmati rice
  • 5 tbsp Oil.
  • 3 cups water
  •  salt to taste 

  1. Wash and soak the rice for 10mins.
  2. Grind garlic, ginger, fennel seeds and green chillies in a blender to make a fine paste.
  3. Heat the oil in a pressure cooker. 
  4. Add the cloves, cinnamon, cardamon or elachi, bay leaves and fry it for few seconds. 
  5. Do not let it to get burned. 
  6. Add the onions to it and fry it for another 5 minutes and until the onions or golden brown.
  7. Now add the garlic, ginger and chili paste and fry it for another 2 minutes.
  8. Add the tomato and let it stand for 5 minutes, stirring occasionally. 
  9. Now add the drained rice to it and gently mix them.
  10. Add the water and salt. 
  11. Close the lid and pressure cook for just 2 whistles.
  12. Remove from heat, leave untouched until the steam is released.
  13. Now remove the lid and with the fork gently transfer the tomato bhath to a serving bowl.
  14. Serve hot with raita.


  1. You can add 1/4 cup of frozen or fresh peas along with rice.

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