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Tomato Rice Recipe

Indian · Main course · 35 min total

A fragrant one-pot rice dish cooked with ripe tomatoes and aromatic spices, perfect for a quick and satisfying meal.

Ingredients

• 1 cup basmati rice
• 2 tablespoons vegetable oil or ghee
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 2 green chilies, slit
• 3 large ripe tomatoes, chopped (about 2 cups)
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste
• 2 cups water
• Fresh cilantro for garnish

Instructions

1. Wash the rice in cold water until the water runs clear. Soak in water for 20 minutes, then drain.
2. Heat oil or ghee in a large pot over medium heat. Add mustard seeds and cumin seeds; let them splutter.
3. Add sliced onion and sauté until golden brown, about 5 minutes.
4. Add garlic, ginger, and green chilies; cook for 1 minute until fragrant.
5. Add chopped tomatoes, turmeric, red chili powder, and salt. Cook until tomatoes break down and oil separates, about 5-7 minutes.
6. Add the drained rice and stir gently for 1 minute to coat with the tomato mixture.
7. Pour in 2 cups water and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until rice is cooked and liquid is absorbed.
8. Remove from heat and let it rest covered for 5 minutes. Fluff with a fork and garnish with fresh cilantro.

Tips

• For extra flavor, use ghee instead of oil.
• Serve with raita or a side of yogurt.
• Adjust spice levels by reducing or omitting green chilies and red chili powder.

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