Everyday Kitchen

Indian · Dinner

Tomato Rice

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg · Vegan · Gluten-free

Soak basmati rice before cooking it in a spiced tomato base. Rest it covered before serving.

Prep
10 min
Cook
35 min
Soak + rest
25 min
Total
70 min
Servings
3
Difficulty
Easy
Cuisine
Indian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of tomato rice
Representative tomato rice; grain shape and spice distribution may differ. This photograph is not a tested result of our draft recipe. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 3

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Main ingredients

Seasoning and finishing

Liquids

Equipment

Bowl; sieve; saucepan with tight lid; spoon; fork.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Soak · About 20 min

  1. Rinse 240 ml basmati rice until the draining water becomes less cloudy.
  2. Cover the rice generously with cool water.
  3. Soak for 20 minutes.
  4. Drain the rice.

Make the tomato base · About 6 min

  1. Heat 2 tbsp neutral oil in the saucepan over medium heat.
  2. Add ½ tsp mustard seeds, 1 piece 1 cm cinnamon stick, 2 pods green cardamom and 3 whole cloves.
  3. Cook for 30–60 seconds.

    Check: The mustard seeds should pop.

  4. Add 79.2 ml chopped onion and 7 leaves curry leaves carefully.
  5. Cook for 4–5 minutes, stirring often.

    Check: The onion should soften.

  6. Add 1 ½ tsp ginger garlic paste and ½ tsp chopped green chili.
  7. Stir for 30 seconds.
  8. Add 200 g finely chopped tomatoes, ¼ tsp turmeric, ½ tsp red chili powder, ½ tsp black pepper, ½ tsp ground coriander, 1 tsp ground cumin and ½ tsp salt.
  9. Cook for 5–6 minutes, stirring frequently.

    Check: The tomato should collapse into a thick mixture.

  10. Add ½ tbsp chopped mint and 60 ml chopped coriander.

Cook and rest · About 15 min

  1. Add the drained rice and 480 ml water for cooking.

    Check: The measured water is for cooking; soaking water is discarded.

  2. Bring the mixture to a boil.
  3. Cover the saucepan tightly.
  4. Reduce the heat to its lowest setting.
  5. Cook for 12–15 minutes.

    Check: The water should be absorbed and the grains should have no hard centre.

  6. Turn off the heat.
  7. Leave the rice covered for 5 minutes.
  8. Remove the visible whole spices.
  9. Separate the rice gently with a fork.

Tips

  • Soaking and resting together account for 25 minutes of the total.

Substitutions

  • Use ripe fresh tomatoes instead of canned, allowing extra reduction time.

Storage

  • Cool in small shallow portions and refrigerate promptly, ideally within one hour. Use within 24 hours.
  • Reheat rice only once, until steaming hot throughout. For this draft, check reheated food reaches 74°C / 165°F. Add a little water and cover while heating.

Make ahead

  • Make the tomato base one day ahead; cook rice on the serving day.

FAQ

Why is rice firm?

Add a small splash of boiling water and cook covered a little longer.

Can I use brown rice?

It needs different liquid and cooking time.

How should I store tomato rice?

Cool in small shallow portions and refrigerate promptly, ideally within one hour. Use within 24 hours.

Recipe source and adaptation

Measured home adaptation: Dassana Amit: Tomato Rice Recipe.

Stovetop adaptation with measured cooking water; optional fenugreek seeds omitted.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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