Tomato Rice
Tomato Rice is a quick, one pot dish that's made with lots of tomatoes, herbs and spices. This rice is packed with so many flavors and is perfect for lunches on the go.
Servings: 6
Ingredients
- 1 cup Basmati rice
- 1 onion (thinly sliced)
- ½ cup green peas (I used petite peas)
- 4 cloves garlic (thinly sliced)
- 3 tomatoes (pureed)
- 4 green chilies (split in half)
- 1 tsp ginger paste
- ¼ tsp turmeric powder
- 1 tsp Kashmiri red chili powder (adjust to taste)
- 1 tbsp Biryani masala (I used Shan Sindhi Biryani Masala)
- 1 star anise
- 5 cloves
- 1 bay leaf
- 2 inch cinnamon stick
- 1 tsp fennel seeds
- 1 tbsp mint (chopped)
- 1 tbsp cilantro (chopped)
- 3 cups water
- 2 tbsp oil
- 1 tbsp butter (optional)
Instructions
- Put Basmati rice in a bowl. Wash the rice and soak in water for 30 minutes.
- Add oil and butter (if using) to a heavy bottom pan. Once hot, add bay leaf, cinnamon, star anise, cloves and fennel seeds.
- Once the fennel seeds turn brown, add onions, garlic and green chilies. Saute for 1 minute.
- Next, add ginger paste and saute for a minute. The raw smell should fade.
- Now, add the pureed tomatoes and cook for 2 minutes.
- Mix in the green peas.
- Then, add turmeric powder, Kashmiri red chili powder, Biryani masala, and salt to the pot. Mix well. Cook for 2-3 minutes.
- Pour 3 cups of hot water into the pot and let it boil, Use only 2½ cups of water if you prefer the rice to have more individual grains.
- Drain the water from the soaked rice and add it to the pan.
- Add finely chopped mint and cilantro. Mix well. Check for salt and spice and adjust as needed.
- Cover the pot with a lid and cook on medium flame for 5-7 minutes.
- Turn off the flame and let the rice sit in the pot for 10 minutes. Do not remove the lid.
- Gently fluff the rice with a fork and serve hot with raita and chips.