Tomato Rice (Tamatar Pulao)
Tomato Rice is a flavorful South Indian-style dish made with ripe tomatoes, aromatic spices, and cooked rice. It’s a quick, tangy, and mildly spiced one-pot meal that pairs well with raita or papad.
- DIFFICULTY: EASY
- 30 MINS
Ingredients
- 1 cup basmati rice
- 2 cups water
- 1/2 teaspoon salt
- 1/2 teaspoon oil
- 2 tablespoons oil or ghee
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1 teaspoon coriander powder
- 1 onion, finely chopped
- 1 tablespoon tomato ketchup
- 2 ripe tomatoes, finely chopped
- 1 green chili, slit
- 4-5 curry leaves
- 1/2 teaspoon ginger-garlic paste
- Salt to taste
- 1/2 teaspoon sugar (optional, to balance acidity)
- 1 tablespoon roasted peanuts (optional)
- Fresh coriander leaves for garnish
Method
Cook the Rice:
- Wash and soak the rice for 15 minutes.
- Cook with 2 cups of water, salt, and oil until soft yet fluffy. Let it cool.
Prepare the Tomato Masala:
- Heat oil in a pan. Add mustard seeds, cumin seeds, bay leaf, and curry leaves.
- Once they splutter, add chopped onions and sauté until golden.
- Stir in ginger-garlic paste and green chili. Cook for a minute.
- Add chopped tomatoes, turmeric, red chili powder, coriander powder, and salt.
- Cook until tomatoes soften and the mixture thickens. Add sugar if needed.
Mix with Rice:
- Add the cooked rice to the pan and mix gently.
- Sprinkle garam masala and roasted peanuts (if using).
- Cook for 2 minutes on low heat for the flavors to blend.
Garnish and Serve:
- Garnish with fresh coriander leaves and serve hot.
Serving Suggestions
- Pair with cucumber raita, papad, or pickle.
- Serve with plain yogurt for a cooling contrast.
Pro Tips
- Use ripe, juicy tomatoes for the best flavor.
- For extra spice, add a dash of black pepper or green chilies.
- A few drops of lemon juice enhance the tangy taste.
