Tomato rice
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| Tomato rice with onion raita |
This is a yummy rice variety bursting with the juiciness of plump, ripe tomatoes. It is a kid's favorite, and a popular lunch box item as well.
The basic ingredients in this rice variety are onions and tomatoes. I added in a handful of peas as well. This rice can be made in a variety of ways. The rice can be cooked separately, and mixed with the tomato onion medley, or it can be cooked as a pulav, where rice is cooked along with the vegetables, thereby resulting in a more pronounced and deeper flavor.
I made this rice in the traditional south indian style, with onion raita on the side. Potato chips would complement this rice beautifully.
Proceeding to the recipe,
Ingredients:
Basmati rice-1 cup cooked
Tomatoes- 2 (finely chopped)
Onions-1 (finely chopped)
Frozen green peas- a handful (optional)
Turmeric powder- 1 tsp
Chilli powder- 2 tsps
Salt- to taste
Tomatoes- 2 (finely chopped)
Onions-1 (finely chopped)
Frozen green peas- a handful (optional)
Turmeric powder- 1 tsp
Chilli powder- 2 tsps
Salt- to taste
Ghee- 2 tsps
Sesame oil- 2 tsps (to spread out the cooked rice)
Cilantro (for garnish)
Spices for seasoning:
Mustard seeds- 1 tsp
Cumin seeds- 1 tsp
Preparation:
Heat ghee in a kadai. Add the mustard seeds. Once it splutters, throw in the cumin seeds. Once it starts to crackle, add the chopped onions, with a pinch of salt. This will help the onions cook slightly faster. Saute for a couple of minutes, until the onions appear translucent. Now, add the tomatoes. Add the turmeric powder, chilli powder and salt. Fry for a couple of minutes, until the tomatoes appear mushy. If using frozen green peas, you may add it now. Stir well to bring everything together. Cook covered for 3-4 minutes. Once done, remove from stove.
Spread out the cooked basmati rice in a wide container, and add 2 tsps of sesame oil to the rice. This will help in keeping the grains of rice, from sticking to each other. Once the rice has cooled down considerably, mix the tomato- onion medley with the rice. Gently stir to mix everything well.
Garnish with chopped cilantro leaves, if using.
Serve hot with any sides of your choice.
Notes:
1. You can omit the peas in this recipe, and this rice would taste great with just onions and tomatoes
2. Using sesame oil to spread out the rice is purely optional. You could add in the tomato onion mixture, to the cooled rice, without the sesame oil as well.
3. Variety rice tends to take on a gooey appearance, if the ingredients are mixed, when the rice is very hot.
Sesame oil- 2 tsps (to spread out the cooked rice)
Cilantro (for garnish)
Spices for seasoning:
Mustard seeds- 1 tsp
Cumin seeds- 1 tsp
Preparation:
Heat ghee in a kadai. Add the mustard seeds. Once it splutters, throw in the cumin seeds. Once it starts to crackle, add the chopped onions, with a pinch of salt. This will help the onions cook slightly faster. Saute for a couple of minutes, until the onions appear translucent. Now, add the tomatoes. Add the turmeric powder, chilli powder and salt. Fry for a couple of minutes, until the tomatoes appear mushy. If using frozen green peas, you may add it now. Stir well to bring everything together. Cook covered for 3-4 minutes. Once done, remove from stove.
Spread out the cooked basmati rice in a wide container, and add 2 tsps of sesame oil to the rice. This will help in keeping the grains of rice, from sticking to each other. Once the rice has cooled down considerably, mix the tomato- onion medley with the rice. Gently stir to mix everything well.
Garnish with chopped cilantro leaves, if using.
Serve hot with any sides of your choice.
Notes:
1. You can omit the peas in this recipe, and this rice would taste great with just onions and tomatoes
2. Using sesame oil to spread out the rice is purely optional. You could add in the tomato onion mixture, to the cooled rice, without the sesame oil as well.
3. Variety rice tends to take on a gooey appearance, if the ingredients are mixed, when the rice is very hot.
Very well written Madhu
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