Tomato Rice
Servings: 3
A quick, simple and tasty variety rice recipe made with tomatoes and spices.
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Ingredients
- 1 cup Basmati Rice
- 2 medium - large Tomatoes sliced
- 1 medium - large Onion Sliced
- 1.5 tsp, each Crushed ginger and garlic
- 1 Chopped green chilli optional
- 1.5 tsp Kashmiri chilli powder
- 1 tsp Coriander powder
- 1/2 tsp Turmeric powder
- 3/4 tsp Garam masala
- 2 - 3 tbsp Coconut milk optional, but recommended
- 1.5 tbsp Chopped coriander leaves
- 1/2 tbsp Mint leaves
- 1.5 - 2 tbsp Ghee / Oil I recommend using ghee
- 1 Bay leaf
- Salt
Instructions
- Cook the rice with salt for 6-7 mins and drain the water. Let the cooked rice cool completely.
- Heat oil/ghee in a wide pan. Add bay leaf and sliced onion. Cook till onion becomes soft and begins to brown. No need to brown completely.
- Add crushed ginger, garlic and chopped green chilli (if using). Mix well and cook for 2-3 mins, till the raw smell goes.
- Add sliced tomatoes and salt. Cook till it becomes soft (refer notes)
- Add all the spice powders 9kashmiri chilli, coriander, turmeric and garam masala). Mix well and cook for another 2-3 mins, till the raw smell goes and oil starts appearing.
- Add coconut milk (if using) or water to the masala. Combine everything well.
- Add chopped coriander and mint leaves and mix well. Add cooked rice.
- Gently mix together rice and masala, until the masala is nicely mixed with the rice.
- At this stage, you can add 1 tsp of ghee if you wish. it will enhance the flavor of the rice.
- Switch off the gas. Cover and let the rice rest for 15 - 20 mins before serving. Serve with raita, pappad and pickle.
Notes
I like tomatoes to be really soft and almost mushy. However if you like having a bit of texture, adjust the cooking time accordingly.
Coconut milk enhances the flavor of the rice and also tones down the masala a bit.
Sometimes, I add scrambled eggs to this to make it more wholesome. If you are adding eggs, you can add scrambled eggs to the masala, just before adding the rice.