Tomato Rice

-Submitted by Dahlia on 15th Nov 2010

(Takkali Sadam, Tomato Bath, Tamatar Pulao, Tomato Biriyani, Chitraanna)

Ingredients
Cooked Rice - 2 cups
Onion - 1/2 (chopped)
Ginger garlic Paste - 1 tsp
Tomatoes - 1 (chopped) + 2 (pureed)
Green Chilies - 2 (chopped)
Red Chili Powder - 2 tsp
Garam Masala - a pinch
Cilantro - for garnish
Salt - as needed

For Tempering

Oil/Ghee - 2 tbsp
Mustard seeds - 1/4 tsp
Fennel/Cumin seeds - 1/4 tsp
Channa Dal - 1 tsp (optional)
Urad dal - 1 tsp
Cashews - 1 tbsp
Curry Leaves - 1 spring

Method
1. You can cook the rice or use leftover rice to make tomato rice.
2. Heat oil in a pan and splutter the mustard seeds.
3. Add channa dal, urad dal and fennel seeds and fry till it turns reddish brown in colour.
4. Add cashews, green chilies and curry leaves.
5. Add the onions and fry till it turns translucent.
6. Add ginger garlic paste and fry for 30 seconds.
7. Next add the pureed tomatoes and cook till the raw smell vanishes.
8. Add the chopped tomato, salt, garam masala and chili powder. Cook for a couple of minutes.
9. Now toss the cooked rice with this masala. Check for salt and other seasonings and adjust according to your
taste.
10. Finally sprinkle with some chopped cilantro and switch off.

Serving Suggestions
Tomato Rice tastes excellent with some potato chips and raita.
It can also be served with some chicken or potato side dishes for parties.
It is a very good dish for lunch box, for train travel and for picnics.

Tips
 The tempering is absolutely optional. It adds a nice crunch to the rice dish. I personally like to add
tempering when I have tomato rice as a simple meal with some papad, boiled egg or raita. But when I make
tomato rice with some rich side dish like chicken curry or potato kurma, I like to make it plain without
tempering. You can name this variation as 'Tomato Biriyani'.
Another variation is to make it a one pot meal. Make the masala as above and cook the rice along with the
masala. This is a good option when you are in a hurry.

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