Saturday, March 7, 2009

Tomato Rice

This is very easy to make and tastes great too.


  • 3 medium tomatoes chopped
  • 1 1/2 cups basmati rice
  • 2 tbsp ghee or cooking oil
  • 2 medium onions finely chopped
  • 3-4 green chilies finely chopped
  • 4-5 curry leaves
  • 1 tsp ginger-garlic paste
  • 1 tsp lime juice
  • 1 tsp garam masala powder
  • 2 bay leaves
  • 1/2 tsp red chili powder
  • 1/2 tsp turmeric powder
  • ½ tsp cumin seeds
  • ½ mustard seeds
  • chopped cilantro to garnish


  • Drain the rice which were soaked for 15 minutes.
  • Heat the ghee in a thick bottom pan. Add cumin and mustard seeds. When spluttering stops add curry leaves and onion and fry till onion turn light brown.
  • Add the ginger-garlic paste , stir fry for another 2-3 minutes on low flame.
  • Add the chopped tomatoes and all the spices with salt. Stir fry for another 4-5 minutes till oil separates.
  • Now add the rice and fry or another couple of minutes.
  • Add 3 cups of water. Add the lime juice and more salt if needed.
  • Cook on low heat till rice is ready.
  • Garnish with cilantro and serve hot.

Do You Know?

Canned tomatoes are available in several different forms. The traditional forms are whole peeled tomatoes (packed in juice or puree); ground (sometimes referred to as "kitchen-ready", and not to be confused with puree, which is similar but more cooked); crushed tomatoes, made by adding the ground tomatoes to a heavy medium made from tomato paste; diced tomatoes, which are chunkier. In recent years, the Petite Diced form have become the fastest growing segment of canned tomatoes.

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