Tomato Rice Recipe

May 3, 2021

The South Indian recipe of Tomato Rice is a very delightful dish that is loved by all. You only need the ingredients readily available at your home to cook this lovely dish. If you have a lot of leftover rice or pre-cooked rice, nothing can be better than making Tomato Rice.

Tomato Rice is usually made from short-grain rice, but you can also use basmati rice if you wish you. A lot of tomatoes, spices, and some herbs are required to make this recipe. You don’t need a side dish with this; just a green salad or papad or even raita will complement this dish. This recipe is extremely easy to make and won’t take you too long to cook.

Method of cooking Tomato Rice

Ingredients

  1. Rice: 1 and ½ cup
  2. Chopped onion: 1 medium
  3. Sliced green chili: 1
  4. Chopped tomatoes: 200 g (1 cup)
  5. Ginger: ½ inch
  6. Garlic: 2 cloves

(Make a ginger-garlic paste)

  1. Cashew nuts: 12 (split them)
  2. Ghee/ oil: 4 tablespoon
  3. Cinnamon: 1 inch
  4. loves: 3
  5. Bay leaf: 1
  6. Cardamom: 3
  7. Cumin seeds: ¾ teaspoon
  8. Salt: to taste
  9. Turmeric powder: ¼ teaspoon
  10. Red chili powder: ½ to 1 teaspoon
  11. Garam masala powder: ¾ to 1 teaspoon
  12. Fennel powder: ½ teaspoon
  13. Lemon juice
  14. Coriander leaves

Preparation

  • Step 1: Wash the rice very well to get rid of the starch. 
  • Step 2: Soak the rice for about 30 minutes. Then drain off the water.
  • Step 3: Put two tablespoons of oil or ghee in a pan and heat it.
  • Step 4: Put the cashew nuts and fry them till golden brown color. After frying, remove them on a plate.
  • Step 5: Put two tablespoons of oil or ghee in a pressure cooker or pot and heat it.
  • Step 6: In the hot oil, add one pinch of cinnamon, one bay leaf, three cloves, three cardamoms, and ¾ teaspoon of cumin seeds.
  • Step 7: Next, add the chopped onions and the sliced green chill and fry them well.
  • Step 8: When the color of the onions changes to a golden brown, add the ginger-garlic paste.
  • Step 9: Add salt to taste and ¼ teaspoon of turmeric powder to your vessel.
  • Step 10: After a couple of minutes, you need to cover the vessels and let the tomatoes cook to become soft and mushy.
  • Step 11: Next, add the red chili powder, fennel powder, and garam masala powder to the tomatoes.
  •  Step 12: Keep on stirring until you see oil starts appearing on the sides of the vessel.
  • Step 13: Pour two and ½ cups of water (if it is a pressure cooker) or pour 3 cups of water (if it is a pot). Check the salt.
  • Step 14: Add the drained rice to the vessel and stir the mixture well.
  • Step 15: Cover it with the lid. The flame should be medium (if it is a pressure cooker) and wait for a whistle. The flame should be low (if it is a pot), and wait till all the water is absorbed and the rice is cooked.
  • Step 16: Remove the lid. Check the rice.
  • Step 17: Let it cool a bit.
  • Step 18: Add a few drops of lemon juice and coriander leaves to the rice.

Garnish the rice with the already fried cashew nuts. Tomato Rice is ready. Serve with an onion salad or green salad. You can also serve it with plain yogurt or raita. Enjoy the flavourful dish.

Nutritional value of Tomato Rice

  1. Calories – 461
  2. Fat – 10 g
  3. Cholesterol – 25 mg
  4. Sodium – 60 mg
  5. Potassium – 277 mg
  6. Carbohydrates – 81 g
  7. Protein – 7 g
  8. Vitamin A – 435IU
  9. Vitamin C – 11.3 mg
  10. Calcium – 43 mg
  11. 1ron – 1.3 mg