Step-by-Step Instructions

1. 1.Temper Spices

   Heat 2 tablespoons of cooking oil in a wok or large pan. Once hot, add 1 teaspoon of mustard seeds and 1 teaspoon of fennel seeds. Let them splutter for a few seconds.

2. 2.Sauté Aromatics

   Add 1 tablespoon of chopped garlic and 1 sprig of curry leaves to the pan. Sauté for about 30 seconds until fragrant.

3. 3.Cook Onions and Tomatoes

   Add 1 medium sliced red onion to the pan and sauté until it turns translucent. Then, add 2 medium chopped tomatoes, 1 teaspoon of coriander powder, 1/2 teaspoon of turmeric powder, and salt to taste. Mix well to combine all ingredients.

4. 4.Simmer the Base

   Cover the pan with a lid and let the mixture cook for 5-7 minutes on medium-low heat, allowing the tomatoes to soften and become mushy, and the spices to meld.

5. 5.Combine with Rice

   Remove the lid and stir the cooked tomato base. Add 2 cups of cooked Basmati rice, 2 tablespoons of chopped fresh coriander leaves, and 1 tablespoon of ghee or melted butter to the pan. Gently mix everything together until the rice is evenly coated with the spiced tomato mixture.

6. 6.Serve

   Continue to gently mix for another 1-2 minutes until the rice is thoroughly combined and heated through. Serve the tomato spiced rice hot.