Tomato Rice

Tomato rice5


  • Uncooked raw rice or parboiled rice – 2 cups
  • Oil – for saute
  • Mustard seeds – 1/8 tsp
  • Fennel seeds – 1/2 tsp
  • Cinnamon stick – 1
  • Bay leaf -1
  • Cardamom – 2 pods
  • Onion – 3/4 cup, chopped
  • Curry leaves – 6 leaves
  • Ginger garlic paste – from 1 inch piece of ginger and 3 garlic pods
  • Tomato puree – grind 6 roma tomatoes
  • Chilli powder – 2+ 1/2 tsp
  • Water – 3 cups + 3/4 cup
  • Salt – to taste
  • Chickpeas – 1/2 cup,optional( soak overnight in water)
  • Mint leaves – few leaves, chopped
  • Cilantro leaves – chopped


    • Pressure cook chickpeas in water with some salt for one whistle and drain them. Set it aside. Adding chickpeas is optional.(If you forget to soak the chickpeas, you can pressure cook the chickpeas for a longer time until it is cooked)
    • Heat oil in a pan with a lid and big enough to cook 2 cups of rice.
    • Add mustard seeds and wait till it splutters.
    • Add fennel seeds, cardamom, cinnamon and bay leaf. Saute for 5 seconds.
    • Add onions and curry leaf. Saute until the onions turn light golden brown.
    • Add ginger garlic paste and saute for a minute.
    • Add the tomato puree and cook until the water evaporates from the tomato.

Tomato rice 2

    • Add chilli powder and cook for few minutes.
    • Wash the rice; drain it and add it to the tomato mixture.
    • Add water and salt to taste. Add more chilli powder if required.

Tomato rice 3

    • Add mint and cilantro leaves.
    • Cover the pan with a lid and cook on medium heat until the rice is almost cooked and there is little water left.

Tomato rice3

    • Turn off the stove but keep the lid on and let the rice cook in its steam for 10 minutes.

Tomato rice4

  • Fluff the rice and serve with spicy potatoes and raita.

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