Ingredients:
- 1 cup basmati rice
- 2 large tomatoes, chopped
- 1 large onion, finely chopped
- 2-3 green chilies, finely chopped
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon garam masala
- A pinch of asafoetida (hing)
- 8-10 curry leaves
- 2 tablespoons cooking oil or ghee
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
- Cook Basmati Rice:
- Wash the basmati rice under cold running water until the water runs clear. Soak the rice in water for about 20-30 minutes. Cook the rice with the usual method (boiling or using a rice cooker) and set it aside to cool.
- Prepare Tomato Paste:
- In a blender, puree one tomato to make a smooth paste. Chop the remaining tomato into small pieces.
- Tempering:
- In a pan, heat oil or ghee over medium heat. Add mustard seeds, cumin seeds, and asafoetida. Allow them to splutter.
- Add Aromatics:
- Add finely chopped onions, green chilies, and curry leaves. Sauté until the onions become translucent.
- Add Ginger-Garlic Paste:
- Add ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.
- Add Tomatoes:
- Add the chopped tomatoes and cook until they become soft and mushy.
- Spices:
- Add turmeric powder, red chili powder, and garam masala. Mix well and cook for another 2-3 minutes.
- Add Tomato Paste:
- Add the tomato paste and salt. Mix everything well and let it cook for 5-7 minutes until the oil starts to separate from the masala.
- Combine with Rice:
- Add the cooked and cooled basmati rice to the tomato masala. Gently mix everything together until the rice is well-coated with the flavorful masala.
- Garnish and Serve:
- Garnish the tomato rice with fresh coriander leaves.
- Serve hot as is or with raita, yogurt, or a side of your choice.
Enjoy your delicious Tomato Rice!