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Indian · Dinner

Tomato Rice

VegEasy

Diet: Veg · Vegan · Gluten-free

Soak basmati rice before cooking it in a spiced tomato base. Rest it covered before serving.

Prep
10 min
Cook
35 min
Soak + rest
25 min
Total
70 min
Servings
3
Difficulty
Easy
Cuisine
Indian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of tomato rice
Representative tomato rice; grain shape and spice distribution may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 3

Main ingredients

Seasoning and finishing

Liquids

Equipment

Bowl; sieve; saucepan with tight lid; spoon; fork.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Soak · About 20 min

  1. Rinse 240 ml basmati rice until the draining water becomes less cloudy.
  2. Cover the rice generously with cool water.
  3. Soak for 20 minutes.
  4. Drain the rice.

Make the tomato base · About 6 min

  1. Heat 2 tbsp neutral oil in the saucepan over medium heat.
  2. Put these seasonings into the saucepan: ½ tsp mustard seeds, plus 1 piece 1 cm cinnamon stick, together with 2 pods green cardamom and 3 whole cloves.
  3. Cook for 30–60 seconds.

    Check: The mustard seeds should pop.

  4. Add 79.2 ml chopped onion and 7 leaves curry leaves carefully.
  5. Cook for 4–5 minutes, stirring often.

    Check: The onion should soften.

  6. Put 1 ½ tsp ginger garlic paste into the saucepan together with ½ tsp chopped green chili.
  7. Stir for 30 seconds.
  8. Add 200 g finely chopped tomatoes, ¼ tsp turmeric, ½ tsp red chili powder, ½ tsp black pepper, ½ tsp ground coriander, 1 tsp ground cumin and ½ tsp salt.
  9. Cook for 5–6 minutes, stirring frequently.

    Check: The tomato should collapse into a thick mixture.

  10. Add ½ tbsp chopped mint and 60 ml chopped coriander.

Cook and rest · About 15 min

  1. Add the drained rice and 480 ml water for cooking.

    Check: The measured water is for cooking; soaking water is discarded.

  2. Bring the mixture to a boil.
  3. Cover the saucepan tightly.
  4. Reduce the heat to its lowest setting.
  5. Cook for 12–15 minutes.

    Check: The water should be absorbed and the grains should have no hard centre.

  6. Turn off the heat.
  7. Leave the rice covered for 5 minutes.
  8. Remove the visible whole spices.
  9. Separate the rice gently with a fork.

Tips

  • Soaking and resting together account for 25 minutes of the total.

Substitutions

  • Use ripe fresh tomatoes instead of canned, allowing extra reduction time.

Storage

  • Divide Tomato Rice into small, shallow portions for cooling. Refrigerate Tomato Rice promptly, ideally within one hour, and finish it within 24 hours.
  • For Tomato Rice, reheat the rice only once; it must steam throughout and reach 74°C / 165°F. Cover Tomato Rice while reheating and add a little water.

Make ahead

  • Make the tomato base one day ahead; cook rice on the serving day.

FAQ

Why is rice firm?

Add a small splash of boiling water and cook covered a little longer.

Can I use brown rice?

It needs different liquid and cooking time.

How should I store tomato rice?

Divide Tomato Rice into small, shallow portions for cooling. Refrigerate Tomato Rice promptly, ideally within one hour, and finish it within 24 hours.

Recipe source and adaptation

Measured home adaptation: Dassana Amit: Tomato Rice Recipe.

Stovetop adaptation with measured cooking water; optional fenugreek seeds omitted.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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