Friday, March 28, 2014

Tomato Rice (with Golden Brown Basmati Rice)

This is an easy peasy recipe for a tomato rice. Just in case you woke up late (as was our case today :) ), running late, getting out of ides for lunch box recipes.... try this.

Number of Serving - 2 to 3
Tomatoes - 3
Onion - 1 big
Jalapeno- 2
Red Chilli powder - 1 spoon
Coriander powder - 2 spoons
Turmeric powder - a pinch
Ginger Garlic - freshly shredded 1 spoon
Cumin and Fennel - freshly ground with pepper gringer
Salt as needed

To Temper:
Cinnamon, Cloves, Elaichi

Brown Basmati Rice - 1 cup
Water to Cook Rice - 2 cups (or a little more depending on the rice)

Ever since I got Ozeri's Electric Pepper Grinder... I'm using my old one to grind fresh spices like cumin and fennel together for this tomato rice today... works beautifully!

  • Wash the basmati rice 4 times and cook it in rice cooker as you would do for white rice. Keep aside.
  • For the tomato paste, chop and make paste of the tomatoes in the blender
  • Heat oil in a wok, temper the spices. Add ginger garlic paste, onions, jalapenos and saute well
  • Add the blend tomatoes, add all the powders and salt and let it cook and simmer for a few mins. Add cilantro. Paste is ready
  • Mix the paste with rice
Note: This paste can be made ahead and used for the next day. As an alternative, you could soak the rice and add it to the simmering paste and cook it in the pressure cooker (I've never tried brown rice this way. In fact, this is the first time I'm cooking brown rice at all). 


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