Tomato Rice
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Ingredients
For Soaking Rice
- 1 cup heaped basmati rice or any regular rice
- water as required
Other Ingredients For Tomato Rice
- 3 tomatoes - medium to large, finely chopped or 1 cup finely chopped tomatoes, tightly packed or 200 grams tomatoes
- 1 onion - medium-sized, finely chopped or ⅓ cup finely chopped onions
- 1.5 teaspoon ginger garlic paste or ½ inch ginger + 5 to 6 medium sized garlic crushed to a paste in mortar-pestle
- 1 green chilli - chopped
- ½ teaspoon mustard seeds
- 4 to 5 methi seeds (fenugreek seeds) - optional
- ½ inch cinnamon
- 2 green cardamoms
- 2 to 3 cloves
- 6 to 7 curry leaves
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- ½ teaspoon black pepper powder or crushed black pepper
- ½ teaspoon coriander powder (ground coriander)
- 1 teaspoon cumin powder (ground cumin)
- ½ tablespoon chopped mint leaves
- ¼ cup chopped coriander leaves
- (cilantro leaves)
- 1.75 cups water
- salt as required
- 2 tablspn oil
How to make tomato rice
1. Rinse 1 heaped cup basmati rice or any regular rice for a couple of times in water. then soak the rice in water for 30 minutes. Later drain the rice and keep aside.
2. In a pressure cooker, heat 2 tbsp oil. Keep the flame to a low and add ½ tsp mustard seeds and crackle them. Then add 4 to 5 methi seeds (fenugreek seeds) and just lightly saute them for a couple of seconds.
3. Then add ⅓ cup finely chopped onion and ½ inch cinnamon, 2 green cardamoms and 2 to 3 cloves.
4. Stir and saute till the onions turn translucent.
5. Then add 1.5 tsp ginger garlic paste, chopped 1 green chili and 6 to 7 curry leaves.
6. Stir and saute till the raw aroma of ginger-garlic goes away.
7. Now add ½ tbsp chopped mint leaves and ¼ cup chopped coriander leaves (cilantro leaves).
8. Stir and saute for a minute.
9. Add 1 cup finely chopped tomatoes. About 3 medium to large tomatoes which have been finely chopped.
10. Add ¼ tsp turmeric powder, ½ tsp red chili powder, ½ tsp black pepper powder or crushed black pepper, ½ tsp coriander powder and 1 tsp cumin powder. For a lesser spiced version add 1 tsp ginger-garlic paste, ¼ tsp red chili powder, and ¼ tsp black pepper powder.
11. Stir very well and saute the tomatoes.
12. The tomatoes should soften and become pulpy with oil releasing from the sides.
13. Add the soaked rice.
14. Stir the rice with the tomato mixture very well. Saute for a minute.
Cooking tomato rice
15. Add 1.75 cups of water. For a more softer consistency in the tomato rice, you can also add 2 cups of water.
16. Season with salt as per taste.
17. Cover and pressure cook tomato rice for 2 whistles on medium flame. About 10 to 11 minutes. To get softer rice, you can also pressure cook for 3 whistles. When the pressure settles down on its own. Then remove the lid and gently fluff the rice.
18. Serve tomato rice with appalams or chips or with onion tomato raita or boondi raita. You can garnish with some chopped coriander leaves while serving the thakkali sadam.
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