Stuffed Tomato Pulao
|For the tomatoes:|
|Red tomatoes||10 Large|
|Onions||3 , finely chopped|
|Fresh coriander||2 Tablespoon, chopped|
|Garam masala||1 Tablespoon|
|Garlic||1 Tablespoon, finely chopped|
|Fresh ginger||1 Tablespoon, finely chopped|
|Chopped cashew nuts||50 Gram|
|Roughly chopped almonds||50 Gram|
|For the rice:|
|Basmati rice||850 Gram|
|Onions||2 , deep fried|
|Cinnamon piece||1 Inch|
Whilst you are stuffing the tomatoes, prepare your rice in a rice cooker.
Lightly cut off the tops of all the tomatoes and with a fine teaspoon, empty out the juice, seeds and pulp into a small saucepan. You will need this later.
Lightly sprinkle salt in each tomato.
Place the chopped onions with 1/2 a cup of ghee in a vessel and place on medium heat. When the onion starts becoming pink, add the garlic and ginger and cook till golden brown. Add the garam masala, stir for 2 minutes and add the tomato pulp and seeds which had been set aside. Also add the raisins, apricots stoned and cut into 2, and the cashew nuts and almonds. Cook for 5 to 7 minutes and then add salt and 4 tablespoons of the vinegar and sugar in which the dry fruits had been soaked. The taste should be sweet and sour. Taste for salt and remove from the fire. Cool slightly and fill into each tomato with a spoon.
Take a large, flat bottomed vessel. Put all the rice in it and smooth its surface. Then make 10 indentations in the rice and place a tomato in each one. Any gravy left over should be spread over the rice. Sprinkle 1/2 cup of water and cover with foil and place on a tava over a slow fire for 45 minutes.
When the time to open arrives, check if the tomato shells are soft and cooked.
Serve with a hot Parsi Dhansakh Dal and onion and cucumber kachumber.