Tomato rice recipe, south indian tomato rice recipe

Tomato rice recipe – spicy south indian tomato rice

  • Course main
  • Cuisine south indian
  • Prep Time 30 minutes
  • Cook Time 20 minutes
  • Total Time 50 minutes
  • Servings 3 to 4


for soaking rice:

  • 1 cup heaped basmati rice or any regular rice
  • water as required

other ingredients:

  • 3 medium to large tomatoes finely chopped or 1 cup finely chopped tomatoes, tightly packed or 200 grams tomatoes
  • 1 medium onion, finely chopped or 1/3 cup finely chopped onions
  • 1.5 teaspoon ginger garlic paste or ½ inch ginger + 5 to 6 medium sized garlic crushed to a paste in mortar-pestle
  • 1 green chili (hari mirch) – chopped
  • ½ teaspoon mustard seeds (rai)
  • 4 to 5 methi seeds (fenugreek seeds) – optional
  • ½ inch cinnamon (dalchini)
  • 2 green cardamoms (choti elaichi)
  • 2 to 3 cloves (lavang)
  • 6 to 7 curry leaves (kadi patta)
  • ¼ teaspoon turmeric powder (haldi)
  • ½ teaspoon red chili powder (lal mirch powder)
  • ½ teaspoon black pepper powder or crushed black pepper (kali mirch powder)
  • ½ teaspoon coriander powder (dhania powder)
  • 1 teaspoon cumin powder (jeera powder)
  • ½ tablespoon chopped mint leaves (pudina patta)
  • ¼ cup chopped coriander leaves (dhania patta)
  • 1.75 cups water
  • 2 tablespoon oil
  • salt as required


prepping up:

  • rinse 1 heaped cup basmati rice or any regular rice for a couple of times in water.
  • then soak the rice in water for 30 minutes. later drain the rice and keep aside.
  • chop the tomatoes, onions and green chilies finely. peel and crush the ginger-garlic in a mortar pestle. also chop the mint and coriander leaves
  • keep aside all the spices required for the rice.

preparing the tomato rice:

  • in a pressure cooker, heat 2 tbsp oil. keep the flame to a low and add ½ tsp mustard seeds and crackle them. then add 4 to 5 methi seeds (fenugreek seeds) and just lightly saute them for a couple of seconds.
  • then add 1/3 cup finely chopped onion and 1/2 inch cinnamon, 2 green cardamoms and 2 to 3 cloves.
  • stir and saute till the onions turn translucent.
  • then add 1.5 tsp ginger garlic paste, chopped 1 green chili and 6 to 7 curry leaves.
  • stir and saute till the raw aroma of ginger-garlic goes away.
  • now add 1/2 tbsp chopped mint leaves/pudina and 1/4 cup chopped coriander leaves/dhania patta.
  • stir and saute for a minute.
  • add the finely chopped tomatoes and 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1/2 tsp black pepper powder or crushed black pepper, 1/2 tsp coriander powder and 1 tsp cumin powder. for a lesser spiced version add 1 tsp ginger-garlic paste, 1/4 tsp red chili powder and 1/4 tsp black pepper powder.
  • stir very well and saute the tomatoes.
  • the tomatoes should soften and become pulpy with oil releasing from the sides.
  • add the soaked rice. stir the rice with the tomato mixture very well. saute for a minute.
  • add 1.75 cups water. for a more softer consistency in the rice, you can also add 2 cups water.
  • season with salt as per taste.
  • cover and pressure cook for 2 whistles on medium flame. about 10 to 11 minutes. to get a softer rice, you can also pressure cook for 3 whistles.
  • when the pressure settles down on its own. then remove the lid and gently fluff the rice.

serve tomato rice with appalams or chips or with a side raita.

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