INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for soaking rice:
1 heaped cup basmati rice or any regular rice
water as required
3 medium to large tomatoes, finely chopped or 1 cup finely chopped tomatoes, tightly packed or 200 grams tomatoes
1 medium onion, finely chopped or ⅓ cup finely chopped onions
1.5 tsp ginger garlic paste or ½ inch ginger + 5 to 6 medium sized garlic crushed to a paste in mortar-pestle
1 green chili, chopped
½ tsp mustard seeds
4 to 5 methi seeds/fenugreek seeds (optional)
½ inch cinnamon
2 green cardamoms
2 to 3 cloves
6 to 7 curry leaves
¼ tsp turmeric powder
½ tsp red chili powder
½ tsp black pepper powder or crushed black pepper
½ tsp coriander powder
1 tsp cumin powder
½ tbsp chopped mint leaves/pudina
¼ cup chopped coriander leaves/dhania patta
1.75 cups water
2 tbsp oil
salt as required
rinse 1 heaped cup basmati rice or any regular rice for a couple of times in water.
then soak the rice in water for 30 minutes. later drain the rice and keep aside.
chop the tomatoes, onions and green chilies finely. peel and crush the ginger-garlic in a mortar pestle. also chop the mint and coriander leaves
keep aside all the spices required for the rice.
preparing the tomato rice:
in a pressure cooker, heat 2 tbsp oil. keep the flame to a low and add ½ tsp mustard seeds and crackle them. then add 4 to 5 methi seeds (fenugreek seeds) and just lightly saute them for a couple of seconds.
then add ⅓ cup finely chopped onion and ½ inch cinnamon, 2 green cardamoms and 2 to 3 cloves.
stir and saute till the onions turn translucent.
then add 1.5 tsp ginger garlic paste, chopped 1 green chili and 6 to 7 curry leaves.
stir and saute till the raw aroma of ginger-garlic goes away.
now add ½ tbsp chopped mint leaves/pudina and ¼ cup chopped coriander leaves/dhania patta.
stir and saute for a minute.
add the finely chopped tomatoes and ¼ tsp turmeric powder, ½ tsp red chili powder, ½ tsp black pepper powder or crushed black pepper, ½ tsp coriander powder and 1 tsp cumin powder. for a lesser spiced version add 1 tsp ginger-garlic paste, ¼ tsp red chili powder and ¼ tsp black pepper powder.
stir very well and saute the tomatoes.
the tomatoes should soften and become pulpy with oil releasing from the sides.
add the soaked rice. stir the rice with the tomato mixture very well. saute for a minute.
add 1.75 cups water. for a more softer consistency in the rice, you can also add 2 cups water.
season with salt as per taste.
cover and pressure cook for 2 whistles on medium flame. about 10 to 11 minutes. to get a softer rice, you can also pressure cook for 3 whistles.
when the pressure settles down on its own. then remove the lid and gently fluff the rice.
serve tomato rice with appalams or chips or with a side raita.
If you loved this recipe then please feel free to share by clicking one of the share button below.