40 mins
Tomato Rice
Recipe by Mamtha Sunil Kumar
Of South Indian origin, tangy Tomato Rice makes a great one-dish meal, particularly when served with poppadums. It is a simple to prepare - puréed tomatoes are sautéed with spices and then added to rice. In my view, any kind of rice dish works best when cooked in a thick bottomed pan (as opposed to some people who use pressure cookers). One big advantage is that I can start with less water and add more if required, so my rice is never sloppy and wet. Cook rice on a medium or low flame and don't stir and mix it again and again. Let it cook undisturbed and you'll find each grain will be succulent and separate.
Tomato Chutney 
Tonnato Ingredients for Tomato Rice
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
Currently displaying quantities in US Imperial Measurements
How to Cook Tomato Rice
- Wash the rice and allow to soak in fresh water for 10 minutes. Meanwhile, peel and finely chop the onions and garlic, and peel and crush (mince) the ginger. Finely chop the tomatoes.
- Melt the ghee in a large saucepan and add the whole black cardamom, chopped onions, crushed ginger, chopped garlic and finely chopped tomatoes. Sauté for one minute then stir in the chili powder and garam masala. Season to taste and continue to sauté for another three minutes.
- Drain the rice, add it to the pan and mix well. Pour in the water, bring to the boil then reduce the heat to a simmer and cook, covered, for about 15-20 minutes until the rice is cooked and the water has been absorbed. Garnish with chopped coriander leaves and serve hot.
MAMTHA SUNIL KUMAR'S HOT TIP:
If you prefer, you can cook steamed rice and the masala separately and mix together when both are cooked. The result is maybe no quite as good, but it's a close approximation.
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