Tomato rice is one simple rice item from South India especially from Bangalore & Mysore region. This naturally colored rice can be made spicy or less spicy as per taste and which is a quick to make lunch box idea as well. It was introduced to me by my roommates when I was living in Mysore. This flavorful rice can be served with raita/ thick curds or as it is.
Now let us go through the recipe of making medium spiced tomato rice.
Preparation time: 15 minutes
Cooking time: 20 minutes
Rice (Sona Masoori) – 2 cups
Tomatoes – 4 (medium)
Onions – 1 (medium)
Cinnamon – ¼ inch piece
Cloves – 3
Star anise – 1
Cardamom – 1 or 2
Pepper – 8
Garlic cloves – 6
Green chilli – 1 (optional)
Bay leaf – 1
Salt – 1.5 tsp, as per taste
Turmeric powder – ¼ tsp
Sugar – 1 tsp
Oil – 2 tbsp
Coriander leaves – 2 tsp, finely chopped (for garnishing)
Water – 4 - 4.5 cups, I usually prefer soft cooked rice
- Peel onions, wash, cut ¼ th of it and keep aside.
- Chop/ slice rest ¾ of onions finely and set aside.
- Wash tomatoes, chop roughly.
- Now take chopped tomatoes, ¼ onion, cinnamon, cloves, cardamom, peeled garlic cloves, star anise, pepper (all spices except bay leaf) in a mixer jar and make smooth puree of it.
- Wash rice clean, drain water completely and keep it ready.
- Now heat a pressure cooker with oil. Add bay leaf, Slit green chilli and saute couple of times.
- Add chopped or sliced onions to it and fry until translucent.
- When done, add tomato puree. Fry for 3 to 4 minutes. Add Turmeric powder, salt and washed rice. Add 4 cups of water or as required cooking the rice that you use.
- Mix everything well once, close the lid. Cook for 3 whistles.
- Allow pressure to settle down. Once done, open the lid, add chopped fresh coriander leaves, mix once and serve hot with curds, salad, papad or with raita.