A few months ago I had made Mexican Rice from Cook's Illustrated. I love Mexican food and was very excited about this dish. After making it I realized it was just a milder version of my mother's Tamatay Ka Kana...and in all honesty I prefer my mom's version. The Mexican Rice I had made was too mild for our tastes. I changed the method from how my mother makes it. She starts it on the stovetop and dollops some butter on top before finishing it off in the oven. I used the method from the Saffron Rice with Golden Raisins and Pine Nuts I made for An Edible Mosaic's virtual book launch. I also omitted the butter.
Mummy's Tamatay Ka Kana (Indian Spiced Tomato Rice)
4-5 tomatoes, diced
1/2 tsp cayenne/red chilli powder (or to taste)
1/4 tsp turmeric
1 1/2 tsp ginger garlic paste, divided
3/4 tsp salt (or to taste)
1/4 cup minced cilantro
1 1/2 cups basmati rice, washed
2 tbsp olive oil
1 3/4 cups boiling water
4 whole green chillies
In a medium sized pot over medium-high heat, add tomatoes, turmeric, 1 tsp ginger garlic paste, salt and cilantro. Cook till dry. Transfer tomatoes to a bowl and set aside.
On medium heat, in the same pot add olive oil and 1/2 tsp ginger garlic paste. Fry for a couple of minutes. Add the rice and cook 2 minutes, stirring frequently. Add the boiling water, tomatoes and green chillies. Bring to a boil and give a stir. Cover the pot, turn the heat down to very low and cook for 10 minutes or till rice is cooked. Remove from heat and let sit 15 minutes covered. Fluff with a fork and serve!
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