Tomato Rice Recipe (Indian Style)

Method14 steps

1. 1

   Step 1: Rinse the 1½ cups rice until the water runs clear. Cover with fresh soaking water for 30 minutes, then drain completely in a colander. This soaking water is separate from the 3 cups cooking water.

   Soak basmati rice · 30 minUses 1½ cups aged basmati rice · Water for rinsing and soaking rice, discarded before cooking

2. 2

   Step 2: Heat the 2 tbsp oil or ghee in a regular lidded pot over medium heat.

   Uses 2 tbsp oil or ghee

3. 3

   Step 3: If using cashews (12), fry all 12 split cashews in the hot fat until golden, lift them out and reserve them for the garnish. Keep the fat in the pot.

   Uses hot cooking fat · 12 optional whole cashews, split

4. 4

   Step 4: Add the whole cloves (3), cinnamon piece (1), cumin seeds (¾ tsp), cardamom pods and bay leaf (1 small) to the retained fat. Sauté until fragrant and crackling.

   Uses Fat remaining after optional cashew frying · 3 whole cloves · 1 cinnamon piece, 1 inch long · ¾ tsp cumin seeds · 3 green cardamom pods · 1 small bay leaf

   
5. 5

   Step 5: Add the chopped onion (1 medium) and optional slit green chili (1).

   Uses fragrant whole spices in fat · 1 medium onion, chopped or sliced · 1 optional slit green chili

6. 6

   Step 6: Sauté until the onion is golden. Add the 1 tbsp ginger garlic paste and sauté for about 30 seconds until aromatic.

   Uses onion with whole spices · 1 tbsp ginger garlic paste

7. 7

   Step 7: Add the 200 g tomatoes, ¾ tsp initial salt and ¼ tsp turmeric.

   Uses golden onion and cooked ginger garlic paste · 200 g tomatoes (about 1 cup), chopped or puréed · ¾ tsp initial salt · ¼ tsp turmeric

8. 8

   Step 8: Sauté for 2–3 minutes, then cover and cook until the tomatoes break down and become mushy.

   Uses seasoned tomatoes and onion

9. 9

   Step 9: Stir in ½–1 tsp red chili powder or paprika and ¾–1 tsp garam masala.

   Uses soft tomato base · ½–1 tsp red chili powder or paprika · ¾–1 tsp garam masala

10. 10

    Step 10: Cook, stirring, until the tomato masala is completely soft and mushy and begins to leave the sides of the pot.

    Uses spiced tomato masala

11. 11

    Step 11: Pour in the 3 cups cooking water and stir well. Taste the seasoned water and add extra salt only if needed.

    Uses cooked tomato masala · 3 cups cooking water for the regular-pot route · Extra salt only after tasting seasoned cooking water

12. 12

    Step 12: Bring to a rolling boil, then add all the soaked and drained rice from step 1.

    Uses boiling seasoned cooking liquid · soaked and drained rice

13. 13

    Step 13: Cook until the water is almost absorbed while the rice is still moist. Reduce to the lowest heat, cover and cook until the grains are completely tender. Turn off the heat and fluff gently; use the grain texture rather than a fixed timer to judge doneness.

    Uses rice cooking in tomato broth

14. 14

    Step 14: Add the 3 tbsp coriander leaves. Let the rice cool slightly before adding the optional 1 tbsp lemon juice. Garnish with the reserved fried cashews if used and serve hot or warm.

    Uses cooked tomato rice · 3 tbsp chopped coriander leaves · 1 tbsp optional lemon juice · All reserved fried cashews, only if selected