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Tomato Rice Recipe
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Tomato Rice Recipe

Tomato Rice is a comfort easy recipe for rice lovers and if you are left with a bowl of rice, then its a super easy under 5 min recipes.

Prep Time
2 mins
Cook Time
3 mins
Total Time
5 mins
Servings: 3 people
Calories: 229 kcal
Course: Side Dish, Main Course
Cuisine: Indian

Ingredients

  • 2 cups rice boiled
  • 1 medium onion chopped in small chunks
  • 2 small tomato chopped in small chunks
  • 1 small bay leaf
  • 2-3 whole black pepper
  • 1 teaspoon cumin seeds aka jeera
  • 1 teaspoon red chili powder
  • 1 teaspoon turmeric powder aka haldi
  • 1 teaspoon garam masala optional
  • 1 teaspoon lemon juice Amchur Powder
  • salt as per taste
  • 1 tablespoon ghee can use any other oil, desi variety
  • 1-2 whole cloves optional, aka Laung

Instructions

    Cup of Yum
  1. Gather all the ingredients. If you don't have boiled rice,, you may use raw rice as well. Soak the raw rice after cleaning for 20-30 min. Instead of a pan/ kadai use a pressure cooker to saute the onion and tomato. Once they are sauteed, add rice and add twice the water as that of rice (for one bowl of rice, two bowls of water). Cook for two full whistles and 2 min on simmer.
  2. Take a heavy bottomed pan/ kadai. Add desi ghee to it.
  3. Add whole spices and saute for less than a min on simmer.
  4. Add onions and cook till they are translucent. You may cook on full flame if you are standing right in front.
  5. Add all spices and make the fame simmer before you add spices or else they will be burnt.
  6. Add tomatoes and add little salt here so that tomatoes cook better.
  7. They take around 2 -3 min and for better results, covering with lid and checking on off helps.
  8. Add boiled rice, more salt and lemon juice and mix well.
  9. The delicious tomato rice are ready! Enjoy with curd!

Notes

  • Use a heavy bottomed wok or else the rice would stick to the bottom of the utensil. (Boiled rice are more starchy and sticky when tempered than the raw rice.
  • Make sure that you don't use very old boiled rice. Just a night before is fine (if refrigerated) as rice can have bacterial growth sooner than we know.