Tomato Rice

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Prepare Ingredients & Cook Rice

   First, rinse 1 cup (200g) of rice under cold running water until the water runs clear. Cook the rice with 2 cups (480ml) of water in a pressure cooker (2 whistles on medium flame) or a pot (simmer for 15-20 minutes until water is absorbed and rice is tender). Once cooked, spread the rice on a plate to cool down and separate the grains. Keep your kadhai/wok, cutting board, and chef's knife ready.

2. 02

   Chop Vegetables

   While the rice cooks, chop 1 medium onion (about 150g) finely into small pieces, roughly the size of a small pea. Dice 3 medium tomatoes (about 300g) into 1 cm cubes. Slit 1 green chilli lengthwise (remove seeds if you prefer less spice) and pluck 1 sprig of curry leaves from their stem.

3. 03

   Heat Oil & Temper Spices

   Place the kadhai/wok on medium flame. Add 2 tbsp (30ml) of cooking oil and let it heat for about 1 minute. Once the oil shimmers slightly, add 1/2 tsp mustard seeds. When the mustard seeds start to splutter and pop (this takes about 30 seconds), add 1/2 tsp cumin seeds and the curry leaves. Stir for 10-15 seconds until the cumin seeds turn light golden and you smell their aroma.

4. 04

   Sauté Onions

   Immediately add the chopped onion and slit green chilli to the kadhai/wok. Stir continuously with your stirring spoon on medium flame. Cook for about 4-5 minutes until the onions turn translucent and light golden brown at the edges. They should smell sweet.

5. 05

   Cook Tomatoes

   Add the diced tomatoes to the kadhai/wok. Stir well to combine with the onions. Cook on medium flame for about 5-7 minutes, stirring occasionally. The tomatoes should soften and start to break down, releasing their juices and forming a pulpy mixture.

6. 06

   Add Powdered Spices

   Once the tomatoes are pulpy and the oil starts to separate from the mixture, reduce the flame to low. Add 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, 1 tsp coriander powder, and 1 tsp salt. If using, also add 1/2 tsp garam masala. Stir well for 1 minute to cook the spices and combine them with the tomato-onion mixture. The mixture will become fragrant.

7. 07

   Combine with Rice

   Increase the flame to medium-low. Gently add the cooled, cooked rice to the kadhai/wok. Using your stirring spoon, carefully fold the rice into the tomato mixture. Be gentle to avoid mashing the rice grains. Ensure the masala is evenly distributed throughout the rice.

8. 08

   Heat Through & Garnish

   Continue to gently fold and stir the rice for about 3-4 minutes on medium-low flame. This helps the flavors meld and heats the rice through. The rice should be uniformly colored and steaming. Taste a small bit to check for salt and adjust if needed.

9. 09

   Serve

   Turn off the flame. Garnish with 2 tbsp of freshly chopped coriander leaves. Serve your delicious Tomato Rice hot, either as a main dish or with a side of raita or papad. Enjoy your first homemade Tomato Rice!