Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.