Tomato Rice
User Reviews
5
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Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
4
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Calories
236 kcal
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Course
Main Course
Tomato Rice
Description
This recipe begins with heating mustard seeds in a pot until they pop, followed by sautéing a cinnamon stick, cardamom pods, cloves, curry leaves, and finely chopped onion until softened. Garlic and ginger are stirred in briefly before adding curry powder, garam masala, and chopped tomatoes. The mixture cooks down into a fragrant, thick tomato paste.
The soaked basmati rice is drained and added to the pot along with water and salt. The mixture is brought to a boil and then simmered covered until the rice is cooked and fluffy. Alternatively, the entire mixture can be transferred to a rice cooker to finish cooking. The final dish combines fragrant spices with the acidity of tomato and richness from curry leaves, delivering layered flavor and a moist texture.
Tomato rice can be served by itself or accompanied by chutneys and curries as part of a meal. Fresh herbs can be added as a garnish for color and brightness.
For faster cooking, tomato rice may be made in a pressure cooker by covering and cooking with whistles for about 10-12 minutes, adjusting for desired softness. The pressure cooker method speeds cooking and preserves flavors.
Ingredients
- 1 tbsp mustard seeds brown variety
- 1 tbsp vegetable oil
- 1 cinnamon stick
- 4 cardamom pods spilt
- 0.25 tsp cloves
- 15 curry leaves
- 1 onion finely chopped, large
- 2 garlic minced, cloves
- 1 tsp ginger minced
- 0/75 tsp curry powder
- 0.75 tsp garam masala
- 200 g tomato chopped
- 180 g long grain basmati rice soaked for 20 mins
- 420 ml water
- salt
Instructions
- Heat a pot over medium heat and add the mustard seeds and cover. Cook until the mustard seeds start to pop.
- Add the oil, cinnamon stick, cardamom pods, cloves, curry leaves and onion and sauté for about 5 mins until the onion are soft.
- Then stir in the garlic and ginger, fry for 30 seconds followed by the rest of the spices and tomatoes. Mix well and let cook for up to 10 mins until it forms a fragrant and thick tomato paste.
- Drain the rice and add it to the pot along with the water, season and mix.
- From here you can do 2 things.
- Either transfer the entire mixture to you rice cooker and cook until done.
- Or leave in the pot, bring to the boil, reduce to a simmer, cover and cook for about 20 mins until done.
- Fluff up the rice, top with some fresh herbs and serve by itself or with chutneys and curries.
Notes
- For pressure cooker preparation, cook spices and tomato base as usual, then add rice and water, cover with lid and cook for about 10-12 minutes (2 whistles).
- Adjust pressure cooking time if softer rice is desired by adding 4-5 minutes more under pressure.
- Serve tomato rice topped with fresh herbs and alongside chutneys or curries as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 44g | 15% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Sodium | 81mg | 3% |
| Potassium | 219mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 82.6mg | 92% |
| Calcium | 77mg | 8% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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