Tomato Rice
Servings: 4 people
Ingredients
Rice prep
- 2 cups Rice, washed and soaking for 20-30 minutes
- ½ tsp Salt
- 6 cups water
Tomato Rice
- 1 tbsp Oil
- 1 tsp Mustard seeds
- A few Cashews
- 1 medium Onion, thin slices
- ½" Ginger, peeled
- 2-3 Garlic cloves, peeled
- 1 tsp Fennel seeds
- ½ tsp Turmeric powder
- 4-5 large Tomatoes, Peeled and diced (See notes)
- ½-¾ tsp Red chili powder
- 1-1½ tsp Garam masala, (I used homemade Kerala garam masala)
- Salt to taste
- Mint or Coriander leaves(CIlantro) 5-6 mint or a handful of coriander leaves
Instructions
If cooking rice separately, continue to the 1st step. If cooking rice along with the masala, please go to the One-pot tomato rice prep section.
- Boil 6 cups of water in a large pot.
- Add the ½ tsp salt to it.
- Once the water boils, add the rice, mix well and let it cook for 7-8 minutes or until it is 80% cooked.
- Drain into a colander.
- Spread the rice grains using a fork and let it cool down.
Vegetable prep
- Crush the ginger, garlic and fennel seeds into a coarse mixture and keep asde.
- Peel the skin off the tomatoes if you want to, dice into pieces and keep aside.
Masala prep
- Heat oil in a large skillet and add the mustard seeds to it when it gets hot.
- When the mustard seeds splutter, add the cashews and let is roast till it starts changing color.
- Add the sliced onion, a little salt for faster cooking and saute for a while.
- When the onion starts changing color to light brown, add the crushed ginger-garlic- fennel mixture and mix well.
- Once their raw smell disappears, add sliced leaves: 2-3 mint or 2 tsp of coriander leaves.
- Mix well and add the turmeric powder and continue sauteing.
- Add the tomatoes, a little salt and continue cooking till the tomatoes turn soft and is cooked well.
- Add the red chili powder and garam masala and let it all cook till oil starts coming out and masala starts leaving the sides of the pan.
Tomato rice
- Lower the flame and add the rice. Make sure that there are no lumps of rice.
- Mix the rice well with the masala, check the salt, and continue cooking on low flame for 2-3 minutes. Mix often to prevent the rice from sticking to the bottom of the pan.
- Sprinkle the remaining mint or coriander leaves.
- Cover and let it sit for 15 minutes and serve.
One pot tomato rice prep
- Soak the rice for 20-25 minutes and drain.
- Add the rice to the tomato masala after the masala starts leaving the sides (Step 9)
- Mix the rice well into the masala.
- Add 1¾ cups of hot water, add salt and let the water come to a boil.
- Once the water boils, lower the heat and cover and cook till the water evaporates and the rice is cooked well.
- Sprinkle the remaining mint or coriander leaves. Serve after a few minutes.
Notes
- Peel the tomatoes to avoid the tomato skin in the rice.