Friday, February 18, 2011

Tomato Rice

Yes, I am finally here...after bouts of fever and more fever :) I finally managed to get myself up and cooking again! This is one of the easiest tasty recipe for tomato rice. Learnt it from my aunt and always comes in handy if you are not in a mood to cook separate main dish and side dishes :)


1) Coconut - 1 cup
2) Cloves - 4
3) Dalchini - 1/2 inch stick
4) Garlic Pods - 4 to 6 based on your taste
5) Green chilli - 2
6) Ginger - 1/2 inch
7) Coriander leaves - handful

8) Tomato - 3 medium
9) Onion - 2 medium
10) Basmati rice - 300 gms
11) Water for the rice to cook - One and a half times the quantity of rice.
12) Oil - 2 to 3 tablespoons

1) Grind ingredients 1 to 7 into a fine paste and keep aside
2) Chop tomatoes and onions into fine pieces
3) Soak Basmati rice in sufficient water for 20 mins.

1) Heat about 2 to 3 tablespoons of oil in a broad shallow pan.
2) Put in the chopped onions and fry until it turns golden but not completely brown
3) Add chopped tomatoes and fry for about 4 minutes
4) Pour in the ground paste and fry till the raw smell fades off. That should take about 5 to 8 minutes.
5) Now add in the soaked basmati rice and water.
6) Simmer and close the pan for ten minutes or until the rice is cooked.
7) Tomato rice is ready!

PS: You can add precooked rice after step 4 as a variation instead of cooking the rice in the gravy itself.


  1. Ooh yum! Can I skip the coconut and try it? Or does it make a big difference?

  2. Well, coconut gives the thickness to the gravy. Probably it will taste a lil different without it...Also you might get a very strong flavour of the spices

  3. Mai...tried this out today...had a huge bag of frozen grated coconut and decided to finish it before I move! Came out amazingly well...I added 1 tsp of red chilli and garam masala powder when frying the onions and also pureed the tomatoes. Was so so so yumm! VJ liked it too and he overate... :) Thanks so much!