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 Tomato rice
Ingredients:
2 cups rice, picked, washed and soaked in 2 cups of water
3 tablespoons of oil
3-4 cloves
2 black cardamoms, pounded 1 (1") stick cinnamon
1 teaspoon peppercorns a pinch of turmeric
2 large onions, sliced
4 cloves garlic, green chilli - chopped
2 cups tomato puree (made with fresh tomatoes)
1 vegetarian stock cube (optional to taste)
Method:
Put the oil in a large, flat bottomed microwave-safe dish. Heat at 100% power (or MW 70% + 200 Degree) for two minutes. Add all the whole spices. Continue to cook at the same power level for another 1 minute 30 seconds.
Drop in the turmeric, onions, garlic and green chillies. Continue to cook for 4 minutes. In case of combination cooking, reduce this time by a minute.
Add the tomato puree, rice with water which was soaked and the stock cube, crumbled. Add the salt. Stir and cook uncovered at 100% power for 15 minutes, till the rice has steamy holes on top. Reduce power to 60% and cook covered for 5 minutes more. Cool 5 minutes before serving.
Variation:
Instead of the whole spices, temper with mustard seeds, and lots of curry leaves.
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