Tamatar Bhat(Tomato Pilaf)

* Exported from MasterCook *

TAMATAR BHAT (TOMATO PILAF)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Indian Vegetables
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tb Light Vegetable Oil
1/2 c Finely Chopped Onion
2 ts Ground Coriander
1 lb Red Ripe Tomatoes, Pureed
With Skin -- --or--
2 c Canned Tomatoes -- pureed
1/2 c Water
1 1/2 ts Coarse Salt
1 t Black Pepper
5 c Cooked Rice -- * see note
1 To 1-1/2 Cup Water
3 tb Sweet Butter
Fried Potatoes (See Below)
Or--
Grated Or Sliced Daikon
Radish For Garnish --
(optional)

* preferably day-old basmati rice.

1. Heat the oil in a large skillet over medium-high
heat. Add the onion and cook, stirring until light
brown (about 7 minutes)/ Add the coriander and let
sizzle for 25 to 30 seconds. Add the tomatoes and the
1/2 cup water, mix well, and cook over low heat,
covered, for 15 minutes or until reduced to pulpy
sauce.

2. Add salt, pepper, rice, and water. Gently mix to
fold the rice into the sauce. Add butter and fold to
coat the rice evenly. Cover tightly and steam the
rice over low heat for 15 to 20 minutes, or until the
sauce is absorbed into the rice. If you are
garnishing the pilaf with fried potatoes, you can
begin making them now while the rice is cooking. Turn
off the heat, fluff the rice, and serve surrounded
with fried potatoes or grated or sliced daikon radish
if desired.

Fried potatoes:

4 tablespoons light vegetable oil
1 pound potatoes, diced into 1/4-inch pieces with skin

Note: I finally added some ghee to brown the potatoes,
the vegetable oil just didn't do it alone.

Heat the oil in a large frying pan over medium heat
until it is very hot. Add the potatoes and cook,
turning and tossing, until they are browned and cooked
(20-25 minutes). Remove with a slotted spoon and
drain on paper towels.

Note: I folded Spicy Mushrooms with Ginger and
Chilies into the Pilaf. It was very good the first day
and exceptional the second day

Recipe By : Pat Gold <plgold@IX.NETCOM.COM>



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