Tomato Rice Vermicelli Pulao

                Long back i saw in "Anithavin Samayal" vermicelli rice pulao ,in that recipe she simply pressure cooked roasted vermicelli n rice together n made one sauce to go along with.But i am not impressed with the entire recipe so i took the idea of cooking rice n vermicelli together n made tomato pulao with it.The result was so yummy,tangy mild spicy rice vermicelli pulao tastes great.This time i used tomato paste instead of chopped tomatoes.My "H" who doesn't like vermicelli just loved this tomato pulav.I served with Raitha n Egg plant curry.The recipe as follows :


Ingredients

1. Basmati rice     1 cup
2. Vermicelli      3/4 cup
3. Onion    1 large (sliced)                                                                 
4. Tomato   2 no.s(blend to a paste)
5. Ginger   1 tbsp(finely chopped)
6. Garlic    5 cloves ( cut in to small pieces)
7. Green chilli    2-3 no.s(slitted)
8. Mint leaves     3-4 sprig(leaves alone chopped)
9. Coriander leaves    1 handful finely chopped
10. Turmeric powder    1/4 tsp
11. Chilli powder    1 tsp
12. Coriander powder    1/2 tsp
13. Fresh curd    1 tbsp

To Temper

1. Oil     2-3 tbsp
2. Mustard seeds    1/2 tsp
3. Chana dal    1 tbsp
4. Urad dal    1/2 tbsp
5. Fennel seeds    1/2 tsp
6. clove    3-4 no.s
7. Cinnamon    2" stick
8. Cardamom    3 no.s

To get ready:

• Wash n soak rice for 30 minutes and drain completely n keep aside.
• Heat few drops of oil in a pan n fry the drained rice nicely till the moisture get dried and keep aside.
• In the same pan add few more drops of oil n roast the vermicelli till light golden color n keep aside.
• Roughly chop the tomatoes and put them in a blender n blend to a smooth paste n keep aside.

Method

• Heat oil in a wide large non-stick vessel,add the tempting ingredients on by one and fry them lightly.

• Then add finely chopped ginger n garlic and fry till raw smell leaves and add sliced onions n slitted green chilli and saute till onion turns pink.
• After that add mint leaves n fry for a minute .

• Now add the tomato paste and cover it with a lid n cook till 80% of the moisture drains from the tomato paste and then add all the dry powders and saute for 2-3 minutes.

• then add fresh thick curd and stir fry for a minute and to the onion tomato mixture add enough water,salt  n handful of cilantro and bring the water to boil.

• Once it starts boiling add  fried rice and cook till 75% of rice is done then add roasted vermicelli and mix everything gently and cook without lid closed.

• Once the 90% of the water drains, put DUM n allow the rice n vermicelli to get cooked completely in very low flame for 10-15 minutes.

• That's it...Delicious tangyTomato Rice Vermicelli Pulao is ready.
• Serve hot with raitha n any curry or simply with boiled egg.

Notes:

you can also make vegetable biryani ,paneer pulav,egg biryani with rice n vermicelli combo.

Add less water to get separate grains,for 1 ams 3/4 cup rice n verm i added 2 and 1/4 cup of water.

Instead of chopped ginger n garlic, you can use ginger garlic paste also.