Tomato Rice

Course Main Course

Prep Time 5

Cook Time 40

Total Time 45

Servings

Calories 236kcal

Author Bintu Hardy

Ingredients

1 tbsp brown mustard seeds
1 tbsp vegetable oil
1 cinnamon stick
4 cardamom pods spilt
0.25 tsp cloves
15 curry leaves
1 large onion finely chopped
2 garlic cloves minced
1 tsp minced ginger
0/75 tsp curry powder
0.75 tsp garam masala
200 g (7oz) chopped tomatoes
180 g (1 cup) long grain basmati rice soaked for 20 mins
420 ml (1.75 cup) water
salt

Instructions

Heat a pot over medium heat and add the mustard seeds and cover. Cook until the mustard seeds start to pop.
Add the oil, cinnamon stick, cardamom pods, cloves, curry leaves and onion and sauté for about 5 mins until the onion are soft.
Then stir in the garlic and ginger, fry for 30 seconds followed by the rest of the spices and tomatoes. Mix well and let cook for up to 10 mins until it forms a fragrant and thick tomato paste.
Drain the rice and add it to the pot along with the water, season and mix.
From here you can do 2 things.
Either transfer the entire mixture to you rice cooker and cook until done.
Or leave in the pot, bring to the boil, reduce to a simmer, cover and cook for about 20 mins until done.
Fluff up the rice, top with some fresh herbs and serve by itself or with chutneys and curries.

Notes

To prepare the Tomato Rice in a pressure cooker, simply cook the tomato rice as normal in the pot of the pressure cooker with the lid uncovered up until where you add the rice and the water. After mixing and bringing to the boil, you cover the pressure cooker and add the whistle.

Cook for about 10-12 mins (approximately 2 whistles). If you want your rice to be slightly softer then cook for a further 4 to five mins. Remove from the heat, let the pressure reduce down and open the lid and serve.

Nutrition