Watch how to make Tomato and Coconut Rice , a traditional Indian Main Course Rice recipe by Anushruti. br br Tomato and Coconut Rice is a blend of exquisite flavors. The basic flavors of tomatoes and coconut dominate and the spices used in the making of this rice, cloves, cinnamon and chillies impart subtle highlights. Tomato and Coconut Rice is a great dish to serve in a party or to eat as a part of a home cooked meal. Serve it with a raita and you are all set! br br Ingredients: br br - 300 gm (1 12 cups) Basmati Rice br - 1 ½ cups (375 ml) Coconut milk br - 1 ½ cups (375 ml) Tomato Puree (made from about 5 medium sized tomatoes) br - 6 cloves br - 1 “ piece cinnamon br - 1 bay leaf br - 2 to 3 green chillies slit lengthways br - 2 tbsp vegetable oil br - 2 tsp salt or to taste br br Method: br -Wash and rinse the rice in a colander in a running stream of water for about a minute or until the water runs clear and soak the rice for 15 minutes to ½ hr, with enough water to cover the rice. br - Remove the eye of the tomato and make cross slits on the other end of the tomatoes. This makes it easier to peel the skin. In a medium sized saucepan, bring water to a boil and the tomatoes. br - Cook until their skin starts to peel. Cool the tomatoes, remove the skin and grind to a puree in a blender or food processor. Strain the puree to remove the seeds. br - Prepare fresh coconut milk or use prepared ones off the shelves. br - In a medium sized pot with heavy fitting lid, heat the oil over a medium flame. Add the cloves, cinnamon, bay leaf and green chillies, stir and cook for 2 to 3 minutes until the spices release their flavours into the oil. br - Lower the flame, strain the rice and add into the spiced oil. Stir briefly for about a couple of minutes, taking care not to break the rice grains. br - Pour in the boiled tomato puree and coconut milk, add the salt, cover the lid and cook on the lowest flame for 15 to 20 minutes. br - When the rice grains are cooked, remove the lid, allow the steam to escape for about 2 to 3 minutes, fluff with a fork and serve hot. br br br Host: Anushruti RK ( ) br Director: Suchandra Basu br Camera: Kawaldeep Singh Jangwal, Manjeet Katariya, Akshay Durgule br Editing: Kishor Rai br Creative Head: Kavya Krishnaswamy br Producer: Rajjat A.