A huge bowl of hot rice is something I adore. Rice is inexpensive, comforting, and satisfying. Additionally, rice never gets old because it’s so simple to add different flavors. This tomato rice recipe has the most amazing bright yet savory flavor and is made with fundamental ingredients that I frequently have on hand. Additionally, you may serve it as a side to add some color to your dinner plate or use it as a foundation for bowl dinners.
What is Tomato Rice?
Although I can’t claim that my method is traditional to any country, this tomato rice recipe is comparable to what many people refer to as Mexican or Spanish rice. It’s just rice cooked with a tasty broth, chopped tomatoes, tomato paste, onion, garlic, and a few spices (chili powder and cumin). So easy, yet so delicious! I kept eating forkfuls straight from the saucepan.
Ingredients
For Tomato Masala:
- 3 large tomatoes, pureed
- 3 Kashmiri red chilies (deseeded for vibrant color; optional)
- 2 tablespoons oil
- 2 tablespoons ghee
- 3 green cardamom pods (lightly cracked)
- 3 cloves
- 1 small piece of cinnamon stick
- 1 teaspoon cumin seeds
- ¼ teaspoon asafoetida (hing)
- 2 medium onions, sliced
- 5–6 garlic cloves, grated
- 1-inch piece of ginger, grated
- 1 teaspoon coriander-cumin powder
- ¼ teaspoon turmeric powder
- 2 teaspoons pav bhaji masala (or 1 teaspoon garam masala if unavailable)
- 1 teaspoon Kashmiri red chili powder (optional for extra spice)
- Salt to taste
- 3–4 tablespoons fresh coriander, chopped
For Cooking Rice:
- 6 cups of water
- 1 tablespoon salt
- Juice of ½ a lemon (use one whole lemon if small)
- 1 tablespoon oil
- 1½ cups basmati rice (300 grams), washed and soaked for 10 minutes
Instructions
Step 1: Prepare the Rice
- Boil 6 cups of water in a large pot. Add 1 tablespoon of salt, ½ a lemon juice, and 1 tablespoon of oil.
- Add the soaked and drained basmati rice to the boiling water. Cook on medium to high heat for about 8–9 minutes or until the rice is 80% cooked.
- Drain the rice in a colander and spread it out on a plate to cool completely. This prevents sticking and keeps the grains separate.
Step 2: Make the Tomato Masala
- Blend the tomatoes and Kashmiri red chilies into a smooth puree.
- Heat 2 tablespoons of oil and 2 tablespoons of ghee in a pan. Add the cardamom, cloves, and cinnamon. Sauté on low to medium heat for a minute until fragrant.
- Add cumin seeds and asafoetida. Stir quickly to avoid burning.
- Add the sliced onions and sauté until light golden brown.
- Mix in the grated garlic and ginger. Sauté for 2 minutes until the raw aroma disappears.
- Add the tomato puree and cook on medium heat until the water reduces and the mixture thickens.
Step 3: Season the Masala
- Add coriander-cumin powder, turmeric powder, pav bhaji masala, and Kashmiri red chili powder. Mix well.
- Season with salt as per taste and cook until the masala becomes fragrant and well-blended.
Step 4: Combine Rice and Masala
- Gently fold the cooked rice into the tomato masala. Be careful to avoid breaking the grains.
- Add chopped coriander and mix lightly. For extra flavor and color, you can optionally add ½ cup of chopped spring onion greens.
- Cook on medium flame for 2–3 minutes, allowing the flavors to combine.
Serving Recommendations
Serve your tasty and spicy tomato rice recipe with cucumber raita, boondi raita, or a straightforward veggie salad. This recipe can be packed in a lunchbox or eaten as a main course with your preferred side dishes.
FAQs
1. What is Tomato Rice?
Tomato rice is a popular South Indian dish made with cooked rice, spiced tomato masala, and aromatic spices. It’s a quick and flavorful meal, perfect for lunchboxes or as a standalone dish.
2. Can I use leftover rice for this recipe?
Yes! Leftover rice works wonderfully for this tomato rice recipe. Just ensure the rice is not overly sticky or clumpy before mixing it with the tomato masala.
3. What type of rice is best for Tomato Rice?
Basmati rice is ideal for its long, non-sticky grains and aromatic flavor. However, you can also use any medium-grain rice or regular white rice.
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