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Tomato rice is a very flavorful aromatic tangy rice with hint of spices and juicy red tomatoes. Naturally gluten-free, VEGAN rice dish.
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Tomato Rice

A very flavorful aromatic tangy rice with hint of spices and juicy red tomatoes.
Course Brunch, Lunch
Cuisine South Indian, Tamilnadu
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4
Calories 210kcal

Ingredients

  • 2 cups Cooked rice
  • 3 Tomato
  • 1 Red onion
  • Few sprigs Coriander leaves
  • Few sprigs Mint leaves
  • 1 tbsp Tomato paste
  • 12 Cashew nut
  • 1-2 Green chili
  • 1 inch Ginger
  • 1 tsp Red chili powder Use paprika or as per tolerance
  • 1/2 tsp Turmeric powder
  • 1 tsp Coriander powder
  • 1 tsp Cumin seeds
  • 1/2 - 1 tsp Fennel seeds
  • 3 Cardamom
  • 4 Cloves
  • 1 Inch piece Cinnamon
  • 4-5 tsp Cooking oil Vegetable oil or sesame oil is best
  • Salt to taste
  • a pinch Sugar

Instructions

  • Cook rice in enough water and drain off well .Let it sit and cool down while you make the masala. Use rice cooker to cook rice for best results.
  • In a heavy bottom pan heat cooking oil roast the cashew nut to light brown color and remove and keep aside. Fry 2-3 slices of green chili and keep along with cashews for garnish.
  • Reduce heat then add the bay leaf give it a minute then add ginger chopped finely then cumin seeds, fennel seeds, whole spices such as cardamom cloves and cinnamon. Allow this to give a nice aroma. Now add the onion and green chili saute until onion turns pink.
  • Now add the red chili powder, turmeric powder, salt and coriander powder when it turns to a golden brown color add the tomato paste saute for a few minutes then add the chopped mint leaves. All the mint to give a nice fried smell (not dried leaf smell)
  • Then add the chopped tomato and coriander leaves cover and cook until tomato is mashed up. Add a pinch of sugar to balance of the tomato tartness. Switch off and remove from heat. Now add the fluffed cold rice and few more coriander and mint leaves chopped. Mix gently until well combined and every grain is coated yet separate and not sticky. Decorate with chopped coriander leaves fried nuts and chili. Cover and allow this to sit for an hour for flavors to combine. Then serve along with accompaniments.

Notes

    • DO NOT mix or try to fluff rice as soon as it is cooked. The heat with stirring will make the grains break and turn into a mush.
    • In this recipe less cooked rice is better than fully cooked rice as there is final heating with the tomato masala.
    • Use leftover cold white rice.
    • I have tried it with canned tomato paste also when in hurry and it comes out fine.It saves the time of waiting for the tomato to mash up and reduce.
    • Do not skip mint that elevates the rice too the next level.