Step 1: Heat Pan and Add Ghee/Oil

Heat a pan and add 2 tablespoons of ghee or oil. Allow the ghee to melt and heat up.

Step 2: Add Whole Spices

Once the ghee is melted and hot, add 4 cloves, 2 cardamom pods, 1 cinnamon stick, and 1 teaspoon of fennel seeds. Roast for a couple of seconds until fragrant.

Step 3: Sauté Onions

Add 1 sliced onion to the pan and sauté until it becomes translucent and lightly cooked. There's no need to brown them excessively.

Step 4: Add Ginger Garlic Paste

Add 1 teaspoon of ginger garlic paste to the sautéed onions. Continue to roast until the raw smell of ginger and garlic disappears.

Step 5: Add Powdered Spices

Add 1/2 teaspoon of Kashmiri chili powder, 1/4 teaspoon of turmeric powder, and 1/4 teaspoon of garam masala. Roast the spices for a few seconds until their raw smell is gone.

Step 6: Add Tomatoes

Add 2 chopped tomatoes to the pan. Sauté the tomatoes until they are well cooked and softened, forming a cohesive mixture with the onions and spices.

Step 7: Add Coriander Stem and Salt

Add chopped coriander stems to the mixture. Then, add approximately 1/2 teaspoon of salt (or to taste, considering both the masala and the rice) and mix everything well.

Step 8: Combine with Cooked Rice

Add 2 cups of cooked rice (ponni rice or basmati rice can be used) to the pan. Mix thoroughly, ensuring the masala is evenly distributed throughout the rice.

Step 9: Garnish and Serve

Add a handful of fresh coriander leaves for garnish and mix one last time. The tomato rice is now ready to be served.

• You can use any type of rice for this recipe, such as ponni rice or basmati rice.

• For a detailed guide on making and storing ginger garlic paste, check the link in the description box.

• Use basmati rice for a different texture and aroma.