Of South Indian origin, tangy Tomato Rice makes a great one-dish meal or as an accompaniment to a main meat dish. Turn plain rice into something special.
Prep Time

(Incl. rice soaking) 40 mins mins

Cook Time

15 mins mins

Total Time

55 mins mins

Serves

4

Ingredients

  • 2 cups Laila Basmati Rice
  • onion (chopped)
  • 1 tsp Laila ginger-garlic paste
  • 1 chopped tomato
  • 2 pureed tomatoes
  • 2 green chillies (chopped)
  • 2 tsp red chilli powder
  • A pinch of garam masala
  • coriander leaves for garnish
  • salt (to taste)
  • 2 tbsp oil
  • tsp mustard seeds
  • tsp cumin seeds
  • 1 tsp channa dal
  • 1 tsp urad dal
  • 1 tbsp cashews
  • 1 spring curry leaves

Method

  • Begin by washing and soaking the rice and leave aside for half an hour.
  • When the rice has soaked, boil it in water until it has cooked and the rice has become fluffy.
  • In a separate pan, heat the oil and add the mustard seeds, channa dal, urad dal and fennel seeds.
  • Fry this until the mixture turns a reddish brown colour. Add the cashews, green chillies and curry leaves and continue to fry. Add the onions until they become translucent. After this, add the ginger-garlic paste and fry for a further 30 seconds.
  • Add the pureed tomatoes and cook.
  • Now add the chopped tomato, salt, garam masala and chilli powder. Cook this for a couple of minutes. Now toss the cooked rice with this masala.
  • Add more salt to taste. This can also be done with other seasonings.
  • Finally, sprinkle the rice with some chopped coriander and serve.
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