Step-by-Step Instructions

1. 1.Prepare the Paste

   Heat 2-3 tbsp oil in a pan. Add 7-8 garlic cloves, 7-8 dry Kashmiri red chilies, and a few tender coriander stems. Sauté briefly. Add 5-6 medium tomatoes cut into quarters, 2 sprigs of curry leaves, salt to taste, 1 tsp sugar, ½ tsp turmeric powder, and 1 tsp Degi red chili powder. Add ⅓ cup water. Cover and cook until the tomatoes are soft and mushy. Blend this mixture into a smooth paste.

2. 2.Prepare the Tadka

   In a separate pan, heat 2 tbsp oil. Add 1 tbsp whole urad dal, ¼ tsp dry fenugreek seeds, and 1 tsp small mustard seeds. Let them splutter. Add 2 sprigs of curry leaves and 3 large roughly sliced onions. Sauté until the onions are translucent. Add 1 tbsp ginger garlic paste and 2 tbsp ghee. Mix well. Add 3 large finely chopped tomatoes, salt to taste, 2 tsp Degi red chili powder, 2 tsp coriander powder, 2 inch cinnamon stick, and 8-10 black peppercorns. Cook until the tomatoes are soft and the spices are fragrant.

3. 3.Combine Paste and Tadka

   Add the prepared tomato paste to the tadka. Mix well. Add 1 cup water and salt to taste. Bring the mixture to a boil.

4. 4.Cook the Rice

   Add 3 cups of Sella Basmati rice (soaked for ½ hour) to the boiling mixture. Add 2 cups of water and salt to taste. Stir gently to combine. Add 1 tbsp ghee. Cover the pan and cook on low heat until the rice is fully cooked and all the liquid is absorbed. Turn off the heat and let the rice rest, covered, for at least 5 minutes to allow the steam to distribute evenly and the grains to fluff up.

5. 5.Serve and Garnish

   Gently fluff the rice with a spoon. Serve the tomato rice hot. Garnish with grated cheese, a slice of tomato, and a coriander sprig. Serve with raita on the side.