Sometimes I run out of ingredients or have no time to do last-minute grocery shopping with less time to make lunch or dinner, that’s when tomato rice comes in my menu😋. You see, one of the main reasons why this recipe hasn’t been posted up until now. I have been preparing this for a year more than twice a month and on every occasion couldn’t find time to take pictures.
It’s been a while since my last post and I believe my loyal visitors must be wondering why. I have been out of the away to spend some quality time with family. While being away I have learnt few quick recipes that always come handy during busy days which I will be posting here in the coming weeks. Tomato Rice, has been the most loved recipe in my family and I think this recipe is underrated. It’s not only easy to prepare but a quick lunch or dinner ready in 30 minutes and easiest when prepared in a pressure cooker.
Tomato rice is best suited for quick last-minute what-to-cook lunch or dinner beacause tomatoes are always available in the fridge, aren’t they? A great idea for lunch box or picnic party.
Preparation time: 5 minutes
Cooking time: 20 minutes
Basmati /Ponni rice / Langkorn Parboiled rice (German) or Parboiled rice / Turkish Rice – 1 cup / 275 g (*see notes)
Olive oil / Ghee – 1 tbsp
Bay leaf – 2 small, (optional)
Cinnamon stick – 2 inch
Cardamom – 2
Cloves – 4
Peppercorns – 5 (optional)
Onions – 1 medium, finely chopped
Tomatoes – 3 or 4 large, chopped (depending on serving portion)
Green chilli – 1 long, halved (if not, substitute red chilli powder)
Garam masala powder – 2 tsp
Coriander powder – 1 tbsp
Turmeric powder – 1/4 tsp
Chilli powder – 1 tsp (optional)
Garlic paste – 1 tsp
Ginger paste – 1 tsp
Mint leaves – approx 20 leaves, washed (optional, but recommended for intense flavor)
Coriander – 3 stems or fist full, roots removed, washed & finely chopped
Water 2 cups
Salt as required
1. Rinse and soak basmati rice (I usually keep it for 5-10 minutes) while preparing the first few ingredients (except coriander and mint). Not necessary to soak if you do not find time.
2. Heat olive oil or Ghee on medium heat, add cinnamon stick, cloves, cardamom, bay leaf and peppercorns. Stir fry for a minute or two then add onions, fry till slightly translucent.
Add tomatoes with 1/2 teaspoon salt. Cook and stir fry until it turns mushy and soft. Meantime prepare the mint leaves and coriander.
3. Add generous amount of spice powders such as garam masala, coriander, turmeric and chilli powders when the tomatoes are almost turning soft. Add ginger and garlic paste. Mix to combine.
4. Toss in coriander and mint leaves.
5. Mix well and add rice with 2 cups of water (twice the amount of rice). Add salt and check if it needs more salt. Close with the lid along with the pressure whistle.
For basmati rice it requires just one whistle pressure, whereas for fatter rice (parboiled) that needs more time to cook it usually take 3-5 whistles.
Turn off heat immediately. Let the pressure release on its own.
We enjoyed our tomato rice with pan-fried fish 🐟 as a side 😍
*For this particular recipe I used India Gate basmati rice. The German Ja brand of Langkorn parboiled reis goes very well with this recipe even without mint and bay leaf which required quick 4-5 whistles only. Tat brand Turkish origin rice takes approx 3 whistles until nice and fluffy.
*If using non-pressure cooker method: Continue cooking until the first part of step 5 by adding water to the rice. Once it has come to boil and the level of water has reduced, turn down heat and keep a constant eye so it doesn’t burn at the bottom. Cover with a lid and continue cooking for 3-4 minutes. If the water has compelelty dried up and the rice is almost done but still hard when tasting add 1/3 cup hot water and turn off the heat with the lid covered. The rice will cook in its own steam.
Hoping to know some of my frequent visitors 😊. Thank you for dropping by Delicious Sweet Aroma. Also, do not forget to check for updates on my facebook page here 👉 ‘Delicious Sweet Aroma‘.
Stay Healthy! Sherryl ✍