-Submitted by Dahlia on 15th Nov 2010
(Takkali Sadam, Tomato Bath, Tamatar Pulao, Tomato Biriyani, Chitraanna)
Cooked Rice - 2 cups
- Onion - 1/2 (chopped)
Ginger garlic Paste - 1 tsp
- Tomatoes - 1 (chopped) + 2 (pureed)
Green Chilies - 2 (chopped)
- Red Chili Powder - 2 tsp
Garam Masala - a pinch
- Cilantro - for garnish
Salt - as needed
Oil/Ghee - 2 tbsp
- Mustard seeds - 1/4 tsp
Fennel/Cumin seeds - 1/4 tsp
- Channa Dal - 1 tsp (optional)
Urad dal - 1 tsp
- Cashews - 1 tbsp
Curry Leaves - 1 spring
You can cook the rice or use leftover rice to make tomato rice.
- Heat oil in a pan and splutter the mustard seeds.
Add channa dal, urad dal and fennel seeds and fry till it turns reddish brown in colour.
- Add cashews, green chilies and curry leaves.
Add the onions and fry till it turns translucent.
- Add ginger garlic paste and fry for 30 seconds.
Next add the pureed tomatoes and cook till the raw smell vanishes.
- Add the chopped tomato, salt, garam masala and chili powder. Cook for a couple of minutes.
Now toss the cooked rice with this masala. Check for salt and other seasonings and adjust according to your taste.
- Finally sprinkle with some chopped cilantro and switch off.
- Tomato Rice tastes excellent with some potato chips and raita.
- It can also be served with some chicken or potato side dishes for parties.
- It is a very good dish for lunch box, for train travel and for picnics.
- The tempering is absolutely optional. It adds a nice crunch to the rice dish. I personally like to add tempering when I have tomato rice as a simple meal with some papad, boiled egg or raita. But when I make tomato rice with some rich side dish like chicken curry or potato kurma, I like to make it plain without tempering. You can name this variation as 'Tomato Biriyani'.
- Another variation is to make it a one pot meal. Make the masala as above and cook the rice along with the masala. This is a good option when you are in a hurry.
More Rice Recipes