*****Soak Rice*****
This recipe is simple and quick. First up, rinse your basmati (or other long grain rice) under water until the water comes out clear. Now soak your rice in fresh water for 20 to 30 minutes, then drain the rice and set it aside.
TIP: Rinsing the rice removes surface starches that can cause the rice to become gummy while cooking. Soaking gives the rice the opportunity to cook more evenly and will ensure you don’t get any al dente pieces.
*****Sauté Aromatics and Tomatoes*****
- Next up, heat oil over a low flame until barely simmering. You could use any neutral tasting oil like sunflower oil.
- Add ½ teaspoon mustard seeds to the heated oil and allow them to cook until crackling. Next, add 4 to 5 fenugreek seeds (methi) and fry for about a couple of seconds making sure you do not burn them.
- Add ⅓ cup chopped onions, ½ inch cinnamon stick, 2 green cardamom pods and 2 to 3 whole cloves.
Stir and sauté until the onions are translucent.
Now add 1 ½ teaspoons ginger garlic paste*, 6 to 7 curry leaves and 1 chopped green chili (½ teaspoon chopped chillies)
- Stir, then continue to sauté until the aroma of raw ginger-garlic goes away, about some seconds.
Add ½ tablespoon of chopped mint leaves and ¼ cup of chopped fresh coriander leaves (also known as cilantro).
Stir and sauté for a minute.
- Now add in 1 cup of finely chopped tomatoes. This required about 3 medium tomatoes for me.
Add the following list of ground spices:
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder
- ½ teaspoon black pepper powder or crushed black pepper*
- ½ teaspoon coriander powder
- 1 teaspoon cumin powder
*TIP: If you are averse to spicy foods, you can adjust the heat level by dropping the ginger-garlic paste to 1 teaspoon and using only ¼ teaspoon each of chili powder and black pepper.
- Stir well to coat the tomatoes in the spices and sauté.
Cook until the tomatoes become soft and pulpy, and the oil begins to release from the sides. Stir often.
Add the soaked rice and stir to combine.
*****Pressure Cook Tomato Rice*****
- Sauté the rice for a minute to allow it to soak in some of the toasted spice flavors.
Next up, add 1¾ cup water. Add 2 cups water for more softer rice. For separate grains, add 1½ cup water.
Season with salt to taste, then put the lid on.
Once the pressure is released, remove the lid and fluff the rice with a fork.
- Serve tomato rice in a bowl with crunchy papads, plain curd or flavoured raitaand a garnish of fresh coriander leaves for a bit of brightness.
*****Tomato Rice FAQs*****
i. I don’t have cinnamon, ginger and cloves on hand. What can I substitute?
Substitute about ¼ teaspoon of garam masala instead.
ii. Can I use cooked rice for this tomato rice recipe?
Yes, just make the tomato masala as listed above, then stir the cooked rice in very thoroughly.
iii. Can I use regular rice for this recipe?
You can use any kind of rice you wish for this recipe. Increase cooking time for brown rice.
iv. What size measuring cup should I use?
Both 240 ml and 250 ml measuring cups work well for this recipe. 1 cup of uncooked rice should yield 3 ½ – 4 cups cooked rice.
v. Can I increase the size of this recipe to feed 20 people?
While you can make this recipe for a larger group, increasing the ingredients proportionally doesn’t work. We use the method of approximationby eyeballing the ingredients.
vi. Can I make this without a pressure cooker?
Yes, you can make this in a normal saucepan as well. Start out with 2 cups of water to cook the rice, then cover with a lid and simmer. Check when the rice is about halfway done, and if it looks dry, add up to another ¼ cup of water.
