Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
- 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
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.
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.
Calories: 236kcal | Carbohydrates: 44g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Sodium: 81mg | Potassium: 219mg | Fiber: 3g | Sugar: 2g | Vitamin A: 200IU | Vitamin C: 82.6mg | Calcium: 77mg | Iron: 1.4mg