This tomato briyani rice is absolutely beautiful in color and appetizing. This to accompany the Kashmir chicken curry I cooked which is in my previous post.The right texture of this tomato rice very much depends on the amount of water and ‘soaking time’ for the rice is essential too.

Ingredients A

• 6 cups Basmatic rice(soak in water for at least 30 minutes before cooking)
• 2 tbsp chicken powder
• 1 tsp tumeric powder
• 7 cups water

Ingredients B

• 100g margarine
• 2 pandan leaves
• 1 shallot( chopped )
• 1 inch cinnamon
• 5 cardamons
• 2 cloves

Ingredients C

• 2 large tomato( sliced )
• 2 tbsp tomato paste

Method

1. Stir-fry ingredients B in pot, add in ingredients A (except water ) and ingredients C, stir well.
2. Transfer rice into rice cooker, add in water to cook, stir occasionally.
3. When it’s cooked, serve with vegetables and curry or deep fried chicken. Voila!