Description
A flavorful South Indian tomato rice recipe made with fragrant basmati rice, ripe tomatoes, warm spices, and herbs for a comforting one-pot meal.
Ingredients
- 1 1/2 cups basmati rice
- 1 cup chopped tomatoes (2 to 3 medium tomatoes)
- 1 medium onion, thinly sliced
- 1 green chili, slit
- 1 tablespoon ginger garlic paste
- 12 cashew nuts, split
- 2 tablespoons ghee or oil
- 1 inch cinnamon stick
- 3 cloves
- 1 bay leaf
- 3 green cardamoms
- 3/4 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- 1/2 to 1 teaspoon red chili powder
- 3/4 to 1 teaspoon garam masala
- 1/2 teaspoon fennel powder (optional)
- 2 1/2 cups water
- 1/2 teaspoon salt or as needed
- 2 tablespoons chopped coriander leaves
- 1 teaspoon lemon juice
Instructions
- Rinse the rice several times until the water runs clear. Soak the rice for 20 to 30 minutes, then drain completely.
- Slice the onion thinly and chop the tomatoes finely or blend into a puree if preferred.
- Heat ghee or oil in a pressure cooker or deep pot over medium heat. Add the cashew nuts and fry until golden brown. Remove and set aside.
- Add cinnamon, cloves, bay leaf, cardamoms, and cumin seeds. Sauté for a few seconds until aromatic.
- Add the sliced onions and green chili. Cook until the onions turn soft and golden.
- Stir in the ginger garlic paste and sauté until the raw smell disappears.
- Add the chopped tomatoes, turmeric powder, and salt. Cook for 2 to 3 minutes while stirring.
- Cover and cook until the tomatoes become soft and mushy.
- Add red chili powder, garam masala, and fennel powder if using. Sauté until the mixture thickens and oil begins to separate.
- Pour in the water and bring to a rolling boil. Taste and adjust salt if needed.
- Add the drained rice and stir gently.
- Cover and pressure cook for one whistle on medium heat, or cook covered in a regular pot on low heat until the rice is tender and water is absorbed.
- Allow the pressure to release naturally. Fluff the rice gently with a fork.
- Add lemon juice and chopped coriander leaves. Garnish with fried cashews before serving.
Notes
- Use ripe tomatoes for the best flavor and color.
- Rinsing and soaking the rice helps keep the grains fluffy.
- Add vegetables like peas or carrots for extra nutrition.
- Use oil instead of ghee for a vegan version.
- Leftover rice can also be used by preparing the tomato masala separately.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: South Indian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 4g
- Sodium: 310mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg
