Tomato Rice

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Of all the mixed rice recipes, tomato rice tops the list mainly ’cause I like the flavours better when compared to other other flavors like lemon rice or “puliodharey”or tamarind rice.That said, I can relish curd rice almost everyday. Tomato rice goes well with any Chicken fry or a simple potato fry, egg roast and a raita. There are multiple variations to the cooking methods of the tomato rice. I was discussing the tomato rice I make with my sister(very similar to the kabsa except that I add more tomatoes and chillies to them)and she said you may want to try this recipe and shared it with me. The result is a very flavourful, great tasting rice ideal for picnics and school/office lunches



Source : Sis

Adapted from : here

Basmati Rice : approx  500 gms (2 Cups Cup Used :250ml)

Tomatoes : 4 Large or 5 medium

Tomato paste : 1 tsp (optional)

Coconut milk : 1 Cups

Onion : 2 large, sliced and chopped across

Green chillies : 8, broken into 2 (reduce according to your spice level)

Ginger garlic paste : 2 tsp

Whole spices : 

Elaichi : 4

Cinnamon: 1.5 inch pieces

Cloves : 8

Peppercorns : few

Bay leaf : 1

Chilli powder : 1/2 tsp (optional)

Oil : 1 Tbsp

Ghee : 1 Tbsp




Blanch the tomatoes and peel them. Run in a mixer till they turn pulpy. (See notes)

In a pan add the tomato pulp along with the coconut milk and water. Measure up equivalent to the amount of rice. So for 2 Cups rice we need 4 cups water.Measure the tomato pulp + coconut milk Add water to this and bring it to a boil

In a pan large enough for the rice and water, add 1 tbsp oil and 1 tbsp Ghee.

Add the whole spices and after 45 seconds add the ginger garlic paste.

Saute till its cooked, add onions and green chillies. Saute till it turns translucent.

Add the rice and continue to saute it a bit so that the oil is coated.

When the water mixture boils, add the water to the rice.

Cover and cook till all the water is absorbed.

Once cooked. Garnish with coriander leaves . Serve.



Wikipedia : Blanching is a cooking process wherein the food substance, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocking or refreshing) to halt the cooking process.

In the above recipe. The tomatoes are pressure cooked for a whistle, then peeled and run in a mixer to quicken the process.

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