Tamatar Bhat (Tomato Pilaf)
Source: Pat Gold
Servings: 6

3 tablespoons light vegetable oil
1/2 cup finely chopped onion
2 teaspoons ground coriander
1 pound red ripe tomatoes, pureed with skin or 2 cups canned tomatoes, pureed
1/2 cup water
1 1/2 teaspoons coarse salt
1 teaspoon black pepper
5 cups cooked rice (preferably day-old basmati rice)
1 to 1 1/2 cups water
3 tablespoons sweet butter
fried potatoes (see below) or grated or sliced daikon radish for garnish -- (optional)

Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring until light brown (about 7 minutes)/ add the coriander and let sizzle for 25 to 30 seconds. Add the tomatoes and the 1/2 cup water, mix well, and cook over low heat, covered, for 15 minutes or until reduced to pulpy sauce.

Add salt, pepper, rice, and water. Gently mix to fold the rice into the sauce. Add butter and fold to coat the rice evenly. Cover tightly and steam the rice over low heat for 15 to 20 minutes, or until the sauce is absorbed into the rice. If you are garnishing the pilaf with fried potatoes, you can begin making them now while the rice is cooking. Turn off the heat, fluff the rice, and serve surrounded with fried potatoes or grated or sliced daikon radish if desired.

Fried potatoes:

4 tablespoons light vegetable oil
1 pound potatoes, diced into 1/4-inch pieces with skin

Note: I finally added some ghee to brown the potatoes, the vegetable oil just didn't do it alone.

Heat the oil in a large frying pan over medium heat until it is very hot. Add the potatoes and cook, turning and tossing, until they are browned and cooked (20-25 minutes). Remove with a slotted spoon and drain on paper towels.

Note: I folded spicy mushrooms with ginger and chilies into the Pilaf. It was very good the first day and exceptional the second day

NOTES : An uncoomonly good-tasting pilaf made with tomatoes and onions and scented with coriander, this is a specialty of Bangalore, south India. This delicate tomato-flavored pilaf goes well with all entrees.