Tomato Soup Rice Recipe
Indian · Main course · 35 min total
A comforting one-pot dish where rice is cooked in a rich, tangy tomato soup, perfect for a quick and satisfying meal.
10
min prep
min prep
25
min cook
min cook
4
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 1 cup basmati rice
- 2 tablespoons butter or oil
- 1 teaspoon cumin seeds
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 large tomatoes, pureed (about 1 cup)
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
- 3 cups water
- Fresh cilantro for garnish
Instructions
- Wash the rice and soak in water for 20 minutes. Drain and set aside.
- Heat butter or oil in a pot over medium heat. Add cumin seeds and let them sizzle.
- Add chopped onion and sauté until golden brown, about 5 minutes.
- Add garlic and ginger, cook for 1 minute until fragrant.
- Pour in the tomato puree, red chili powder, turmeric, garam masala, and salt. Cook for 3-4 minutes until the mixture thickens and oil separates.
- Add the drained rice and stir gently to coat with the tomato mixture.
- Pour in 3 cups of 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.
- Fluff with a fork, garnish with fresh cilantro, and serve hot.
Tips
- For extra richness, add a tablespoon of cream or a pat of butter before serving.
- Adjust the spice level by increasing or decreasing red chili powder.
- This dish pairs well with a side of yogurt or raita.
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