Tomato Rice

Cuisines

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Recipe

Ingredients

1 cup	basmati rice
2 tablespoons	oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1 pinch	asafoetida
1 cup	onion, finely chopped
2 cups	tomatoes, finely chopped
2 teaspoons	ginger-garlic paste
2 teaspoons	red chili powder
1 teaspoon	turmeric powder
1 teaspoon	garam masala
1 teaspoon	salt
5 cups	water
2 tablespoons	fresh coriander leaves, chopped

Instructions

1. 1 Wash and soak the basmati rice in water for 20 minutes, then drain.
2. 2 Heat oil in a large pan over medium heat and add mustard seeds and cumin seeds.
3. 3 Once the seeds splutter, add a pinch of asafoetida and the chopped onions.
4. 4 Sauté the onions until they are translucent.
5. 5 Add the ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
6. 6 Stir in the chopped tomatoes and cook until they are soft and mushy.
7. 7 Add red chili powder, turmeric powder, garam masala, and salt. Mix well and cook for 2 more minutes.
8. 8 Add the soaked and drained rice to the pan and mix gently to coat the rice with the tomato mixture.
9. 9 Pour in 5 cups of water and bring to a boil.
10. 10 Reduce the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes until the rice is cooked and the water is absorbed.
11. 11 Turn off the heat and let the rice sit covered for 5 minutes.
12. 12 Fluff the rice with a fork and garnish with fresh coriander leaves before serving.