Indian Tomato Rice
Experience the vibrant flavors of South India with this irresistible Indian Tomato Rice recipe, a perfect one-pot meal that's both flavorful and easy to prepare. Fragrant basmati rice is infused with a savory blend of aromatic spices, including mustard seeds, cumin, and garam masala, and paired with the tangy sweetness of ripe tomatoes. The dish comes alive with the addition of curry leaves, green chilies, and a hint of turmeric for a golden hue. This recipe is a harmonious balance of bold spices and comforting rice, finished with a fresh garnish of coriander leaves. Ready in just 40 minutes, it's ideal as a quick lunch, dinner, or a side dish for your favorite Indian curries. Simple yet packed with authentic flavors, this Tomato Rice recipe is a must-try for spice lovers and rice enthusiasts alike!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 2 tablespoons Vegetable oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 10 leaves Curry leaves
- 2 Green chilies (slit lengthwise)
- 1 medium Onion (finely chopped)
- 2 cloves Garlic (finely minced)
- 1 teaspoon Ginger (grated)
- 2 medium Tomatoes (finely chopped)
- 0.25 teaspoons Turmeric powder
- 0.5 teaspoons Red chili powder
- 0.5 teaspoons Garam masala
- 1 teaspoon Salt
- 2 tablespoons Coriander leaves (chopped)
Instructions
Rinse the basmati rice thoroughly until the water runs clear. Soak it in water for 20 minutes, then drain.
In a medium saucepan, add 2 cups of water and bring it to a boil. Add the soaked and drained rice to the boiling water, reduce the heat to low, cover, and cook until the rice is tender and all the water is absorbed (about 10-12 minutes). Fluff the rice with a fork and set aside.
Heat the vegetable oil in a large pan or skillet over medium heat. Add the mustard seeds and let them pop.
Add the cumin seeds, curry leaves, and green chilies. Stir for a few seconds until aromatic.
Add the chopped onion and sauté until it turns golden brown, about 4-5 minutes.
Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.
Add the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes become soft and the oil starts to separate from the mixture, about 5-7 minutes.
Stir in the garam masala and mix well to combine the flavors.
Reduce the heat to low and gently fold the cooked rice into the tomato mixture, making sure the rice is evenly coated.
Cook for another 2-3 minutes to let the flavors meld together.
Garnish with chopped coriander leaves and serve hot.
Nutrition Facts
Calories |
648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2417 mg | 105% | |
| Total Carbohydrate | 86.7 g | 32% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 16.7 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1337 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
