Tomato Coconut Fried Rice

This is my MIL's recipe and the family loves this. Its simple, flavors are different and has a triple twist.
Here we will use coconut milk, Tomatoes and ground paste instead of sauces. Let me start the recipe now :)

Serves 6

Category - Breakfast / Lunch / Dinner

Tomato - 4Nos. Medium (finely chopped)
Onion - 2Nos. (thinly sliced or finely chopped)
Boiled Fresh / frozen geen peas - 3/4Cup
Boiled Beans - 50g (Cut to half inch lengthwise) Optional
Boiled Carrot - 1No. (Diced)
Cloves - 8Nos.
Elachi / green cardamom - 3Nos.
Cinnamon - 1inch
Oil - 8tsp(Adjust if using butter)
Basmati Rice - 3Cups
Coconut Milk - 2Cups
Water - 4Cups
Salt to taste

Ground the following to a coarse paste -
Green chillies - 15 to 18Nos.
Red chillies - 15Nos. (Remove the seeds, soak in hot water for 30mins)
Fresh Ginger & Garlic - 25g each

Rinse the Rice several times in cold water, later soak the rice in water for one hour.

In a large pot, add the soaked drained rice, coconut milk, water, 1tsp oil and salt to taste. Cover the pot and let the flame be on high for 5mins. Next simmer the flame, and let it cook for 10mins. After 10mins, open the lid and check if the grains are cooked, if uncooked continue cooking till done. Cover the pot and keep aside till the tempering is ready.

In a big wok start the tempering, heat the oil add Cloves, Elachi & Cinnamon saute for a min. Next add the onions saute till light golden brown. Now add the ground paste saute till raw smell leaves. Next add the tomatoes and saute till soft. Later add the beans, carrot, green peas, saute for 2mins. Next add the cooked rice slowly and combine. Mix throughly and the Tomato Coconut Fried rice is ready.

This rice is served with a gravy, Its the base of green peas masala. Please follow the link below. You can prepare the original green peas recipe or prepare only the base or for the same recipe, add in your own combination of veggies.

Green Peas Masala -
http://meghustastebuds.blogspot.com/2011/01/green-peas.html


VARIATION - You can add butter in the tempering to enhance rich flavor. You can add green / red peppers too.