Tomato Rice

SpicySpicy Served HotServed Hot
based on 0 Ratings


Servings: 5 Preparation time:
  • Rice, White, Short-grain, Raw, Plain 1.5 Cup (f Basmati )Rice
  • Sun Dried Tomatoes, 4 (Small Tomatoes / chopped)1 Cup tomatoes
  • Onions, Raw, Onion 1 (Medium sized/finely chopped) Onion
  • Green Chillies, Chilies, Hot Chili, Green, Raw, Chilli, Chilly 1 Green Chili (finely chopped)
  • Garlic, Raw, Garlic flakes, Lahsun, grated garlic, Garlic pods 3 (Cloves of) Garlic
  • Ginger Root, Raw, Fresh Ginger 1tsp Ginger
  • Mint Leaves, Peppermint, Fresh, 2 Tbsp (of finely chopped) mint leaves
  • Coriander Leaf Corriander, Cilantro Leaves, Green, Leaves, Parsley Leaves, Coriander 2 Tbsp (of finely chopped) coriander leaves
  • Water Boiled Plain Raw Mineral, Hot, Warm Cold, Mix, sparkling, Carbonated 2.75 Cups of Water
  • Peas, Green, Raw, 1/2 Cup (of Frozen Green) Peas
  • Turmeric, Ground,powder, Haldi, Nitu Didi turmeric powder 1/2 Tsp Turmeric Powder
  • Red Chili Powder, Paprika, Deggi Mirch, Red Chilli Powder, Red Chilly, Red Ch 1/2 Tsp Red Chilli Powder
  • Dhania Powder , Coriander Powder, Corriander Powder, NITU DIDIS CORIANDER POWDER, Coriander Pd 1/2 Tsp Coriander Powder
  • Pepper, Black Powder, Pippali, Ground Pepper 3/4 Tsp Black Pepper Powder
  • Salt, Common Salt, Rock Salt, Table Salt Salt as needed
  • Tempering:
  • Canola Oil, Vegetable Oil, Cooking 2 Tsp Oil
  • Mustard Seed, Ground, Sarson, Mustered,mustard Seed Powder 3/4 Tsp Mustard Seeds
  • Fenugreek Seed, Kasuri Methi, Kasoori Methi Dried, Menthya, Vendayam, Menthulu,uluva 1/4 Tsp Fenugreek Seeds ( Methi Seeds)
  • Curry Leaf, Murraya Koenigi, Karivepallai, Curry Leaves, dry curry leaves 1 (Sprig of) Curry Leaves
  • Garnish:
  • Coriander Leaf Corriander, Cilantro Leaves, Green, Leaves, Parsley Leaves, Coriander Coriander leaves
  • Mint Leaves, Peppermint, Fresh, Mint Leaves

Instructions (Preparation Steps):

  • Wash the rice, Drain and set it aside at least for 20 minutes.
  • In the meanwhile, prepare the base for Tomato Rice. Chop the tomatoes, onions, green chillies finely. Peel the Garlic cloves and make a paste of Garlic and Ginger together.
  • Heat 2 Tsp of Oil, add mustard seeds and allow it splutter. Add Fenugreek seeds followed by curry leaves. Saute for 30 seconds and add 1/2 of Ginger Garlic Paste and green chillies. Saute until the raw smell begins to eliminate.
  • Add onions along with a pinch of salt and saute until translucent. Add chopped coriander leaves, mint leaves and saute again.
  • Add Tomatoes, turmeric powder, chilli powder, coriander powder and black pepper powder. Saute them all until the tomatoes get soft and the whole mixture begins to leave the side of the pan. Add the green peas and stir in well.
  • Add the Rice, remaining ginger garlic , water and allow the rice to cook in medium flame. Adjust salt to taste.Once all the water is nearly evaporated, cover the pot with a lid and cook for another 5 minutes in low flame. Turn off the gas and set aside.
  • Garnish with coriander leaves and mint leaves. Server with Onion Raitha, Chips and Salad.
  • Notes:
  • If you are cooking for kids or would like it less spicier, omit the green chillies and reduce the amount of red chilly powder.

Cook's Tip:
When tomatoes are not available or too costly, substitute with tomato puree or tomato ketchup/sauce.
Add few fenugreek/methi/menthulu seeds while soaking rice and black gram for a 'healthy' dosa batter.
Use sprouted mustard seeds and fenugreek seeds for your tadkas. Both of them when sprouted have more nutritional values. Also this add flavour to the dish and can be more beneficial, besides giving decorative look to the dish.


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