Tomato Rice
state of Tamil Nadu, India. A delicious concoction of flavors from red juicy tomatoes, fresh cilantro, and mint pulsed together, with minced garlic, ginger, and green chilies, bring out the burst of delicious flavors in this rice.
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Servings: 4 People
Ingredients
- 2 Cups Uncooked Basmati Rice
- 4 Red Juicy Tomatoes
- 1/2 Cup Cilantro
- 1/2 Cup Mint
- 4 Thai Green Chilies
- 2 Tbsp Sesame Oil
- 1 Tsp Mustard Seeds
- Pinch of Asafetida (optional) Skip it to make the Rice Gluten-Free
- 1 Small Onion Finely Chopped
- 2 Whole Dried Red Chilies
- 2 Tbsp Minced Ginger Garlic
- Salt to Taste
- 7-8 Curry Leaves
- 2 Tsp Kashmiri Red Chili Powder
- 1/2 Tsp Turmeric
- 1 Tsp Cumin Coriander Powder
- 1/2 Tsp Garam Masala
- 1/2 Tsp Black Pepper powder
- 1 Small Potato Cubed
- 1/2 Cup Frozen Peas
- 4 Cups Hot Water To cook the rice
- Cilantro for Garnishing
Instructions
- Mix Add Basmati Rice to a bowl. Wash, Rinse and Soak the rice for 15 minutes.
- Now in a mixer jar, add tomatoes, cilantro, green chilies and mint. Make a puree and keep it aside
- In a heavy bottom pan, add sesame oil. Let it heat up. Next add in Mustard Seeds, and Asafetida. Skip asafetida to make the rice gluten free.
- Once the mustard seeds splutter, add in finely chopped onions and salt. adding salt at this point will accelerate the cooking process.
- When the onions turn transparent, add minced ginger, garlic along with whole dried red chilies and curry leaves
- Now add in the prepared tomato puree, red chili powder, turmeric powder, coriander powder, black pepper and garam masala
- Mix everything well, add the potatoes, peas rinsed rice and then add the hot water to cook the riec, and it it simmer on medium heat.
- Once the rice is done serve it hot with raita and papadums