Tomato Rice
Tomato Rice, yet another simple, all time favourite masala rice variety for my whole family. An easy recipe and quick to make too. I’ve made a few additions to the basic recipe to take it to the next level, both in taste and nutrition value.
Recently, for the first time I tried to add coconut milk (for a tinge of sweetness) and kidney beans (for protein value) to the basic version of tomato rice. It just turned out to be a bit of sweet, tangy, spicy, salty and flavourful rice enriched with the goodness of kidney beans. It was awesomely tasty and has become my favourite lunch box option and a party dish too in my house!
Here’s the recipe for my (new) favourite Tomato Rice.
Ingredients
Cooked kidney beans – 1 cup
Basmati rice – 1 cup
Water – 1 cup
Thick coconut milk – 1 cup
Cooking oil – 3 tbsp
Cumin seeds – 1 tsp
Cardamom – 3
Cloves – 3
Cinnamon stick – 2 inch piece
Bay leaf – 1
Star anise – 1
Green chillies (slit) – 3 (to taste)
Ginger (finely chopped) – 1 tbsp heaped
Garlic (finely chopped) – 1 tbsp
Onion (thinly sliced) – 2 medium sized
Salt – 1 tsp (to taste)
Turmeric powder – 1/2 tsp
Red chilly powder – 1 tsp
Ripe tomatoes (thinly sliced) – 2 large
Green capsicum (cut into small cubes) – 1/2 medium sized (totally optional)
Fresh coriander leaves (finely chopped) – handful
Yield
Serves 3 – 4
Prep time
8 to 10 hrs for soaking kidney beans
30 mins on the day
Cook time
30 mins
Method
1) Wash and soak kidney beans for 8 to 10 hrs. After soaking drain the beans completely and add 1/4 tsp salt and fresh water, boil until the beans cook well. Once the beans are cooked well drain them and set aside. If you are using store bought canned beans, skip this cooking process. Just drain the beans in the can and use straightaway.
2) While the beans are cooking, wash the basmati rice and then soak in water and coconut milk for 20 mins.
3) Heat a thick bottomed kadai or cooking pan, add oil. When it is hot enough add cumin seeds and let it splutter. Then add cardamom, cloves, cinnamon stick, bay leaf and star anise. Saute for 30 s.
4) Now reduce the heat to a minimum and add green chillies, ginger and garlic. Fry for 1 min or until garlic turns golden. Then add onions and 1/4 tsp salt and fry on medium heat until onion becomes translucent.
5) Now add turmeric powder and red chilly powder. Saute for 30 to 40 s and add the tomatoes. Mix, cover and cook until the tomatoes are cooked and mushy.
6) Then add the rice with the water and coconut milk mixture. Mix gently, add the remaining salt and cover the pan. Cook on high heat for the first 6 to 7 mins. Then simmer the heat completely, open the pan and add the cooked kidney beans. Mix everything very gently, cover the pan again and cook the rice for a further 7 to 8 mins or until the rice is cooked.
7) Now add coriander leaves and capsicum and your tasty tomato rice is ready to serve. Pair it with some vegetable raitha to make it a complete meal.
Notes
- If you are not vegan, go ahead and add a tbsp of ghee just before adding coriander leaves. This adds an extra aroma to tomato rice and also keeps the rice fluffy and not stick together.
- I generally don’t add mint in tomato rice, but if you are a big fan of mint, you can add a handful of fresh mint leaves along with the onions.
- If you want to use store bought ginger garlic paste instead of fresh ginger and garlic use 1 tbsp for this recipe.
- Be gentle when mixing basmati rice. It will break easily!
- Check out my other interesting rice dishes like Tawa Pulao, Moringa Pulao and Chickpea Pulao.
