Quick tomato rice is my go-to when low on ingredients and don’t have time to run to the store. It’s the perfect fix for busy days when lunch or dinner needs to be fast, simple, and still delicious 😋.
It’s been a while since my last post and 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, been learning few quick recipes. They always come in handy during busy days. Quick Tomato rice, has been the most loved recipe in my family and would think this recipe is underrated. Easy to prepare, a quick lunch or dinner ready in 30 minutes. Moreover, easiest when prepared in a pressure cooker.
Tomato rice is perfect for a quick, last-minute decision on what to cook for lunch or dinner. After all, 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
Serves: 4
Ingredients
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 part)
Green Chili – 1 long, halved (if not, substitute red Chili powder)
Garam masala powder – 2 tsp
Coriander powder – 1 tbsp
Turmeric powder – 1/4 tsp
Chili 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
Directions
1. Rinse and soak basmati rice. I usually keep it for 5-10 minutes. Do this 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. Use garam masala, coriander, turmeric, and Chili powders. Add them 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. Fatter rice (parboiled) needs more time to cook. It usually takes 3-5 whistles.
Turn off heat right away. Let the pressure release on its own.
We enjoyed our tomato rice with pan-fried fish 🐟 as a side 😍
Notes:
*For this particular recipe I used India Gate basmati rice. The German Ja brand of Langkorn Parboiled Rice complements this dish very well. It is great even without mint and bay leaf. Only a quick 4-5 whistles are required. Also, Tat brand Turkish origin rice takes approx 3 whistles until nice and fluffy.
If you’re not using a pressure cooker: Follow the steps up to the beginning of step 5. Add water to the rice as directed. Once it comes to a boil and the water level begins to reduce, lower the heat. Keep an eye on it to prevent the rice from burning at the bottom. Cover with a lid and continue cooking for 3-4 minutes.If the water has completely evaporated, check if the rice is nearly cooked. If the water has completely evaporated, first check whether the rice is almost cooked. Yet, if it still feels hard, then add 1/3 cup of hot water and let it continue cooking until tender. Turn off the heat and keep 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. Additionally, do not forget to check for updates on my YouTube here 👉 ‘Delicious Sweet Aroma‘.
Stay Healthy! Sherryl ✍
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