Today I would like to share the recipe of yet another flavourful delicacy called Tomato Rice. As the name suggests, the main ingredients of this dish are tomatoes and rice. However, a lot other herbs and spices when mixed with yoghurt and are added to tomato and rice during its preparation give this dish an exotic flavour.
For mise-en-place, I have used the following ingredients:
- 250 gm Indian Basmati Rice (washed and soaked)
- 2 big tomatoes (roughly chopped)
- 1 big onion (finely chopped)
- 2 green chillies (optional)
- few fresh coriander leaves (finely chopped)
- fresh Curcuma/ turmeric (finely chopped) (It is optional. Dry turmeric powder can also be used in place of fresh turmeric.)
- one table-spoon yoghurt
- one tea-spoon garam masala powder
- 250 ml vegetable stock
- 3 ml olive oil
- Salt to taste.
TIP: When using fresh turmeric, please be careful as it tends to leave behind a bright yellow stain to the surface that it comes in contact with.
For tempering, the following ingredients have been used:
- a pinch of Asafoetida (optional)
- 4-5 cloves
- 7-8 black peppercorns (optional)
- 4-5 green cardamom
- 1 bay leaf
- small twig of cinnamon
- quarter tea-spoon rye
- few curry leaves
- half tea-spoon dry coriander powder
- a small pinch of urad dal and chana dal each (optional)
Before proceeding any further, the first thing in the process of preparing Tomato Rice is to wash and soak the rice in water. Simultaneously, garam masala should be mixed in yoghurt and kept in the refrigerator for minimum 15 minutes.
Also, prepare vegetable stock in 250 ml of water and keep it warm.
Now, starts the real procedure for the preparation of Tomato Rice.
In a heavy bottom pan, pour olive oil. Once the oil is hot, add asafoetida, rye, peppercorns, cinnamon twig, bay leaf, cardamom, curry leaves, urad dal and chana dal for tempering. After sautéing for one minute, add chopped turmeric and chopped onions.
Once onions become soft and transparent, add tomatoes, coriander powder and salt.
When tomatoes are tender, add garam masala and yoghurt paste. Mix in the soaked rice along with vegetable stock in the mixture.
TIP: Mixing in the rice should be done gently and patiently or else the rice grains will break.
TIP: Vegetable stock should be just enough to cover the whole mixture, as shown in the picture below.
Rice should be simmered covered with a lid for initial 5-7 minutes. Once rice is three-fourth cooked, remove the lid and simmer till it is fully done.
Relish the delicacy, Tomato Rice, garnished with green coriander leaves and roasted popadom.