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Indian Tomato Rice

Indian Tomato Rice

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Active time plus cooling
    15 minutes active
  • Rating

Robust tomato flavor is key to this popular southern Indian dish, typically prepared when there is an abundance of ripe, red tomatoes and leftover basmati rice. It can be eaten as a light meal with a dollop of yogurt or pairs well with seafood, poultry or even a simple fried egg. We needed a year-round recipe, so we concentrated on finding the best way to impart deep tomato flavor. A combination of cherry or grape tomatoes and tomato paste was best.
We also focused on making sure the rice was cooked properly, fluffy and tender with each grain separate. We were inspired by Madhur Jaffrey’s tomato rice recipe in “Vegetarian India,” though we upped the intensity of both the spices and tomato flavor. We preferred brown or black mustard seeds for their pungency; if you substitute yellow mustard seeds, increase the volume to 1½ teaspoons. Serrano chilies can be used in place of bird’s eye chilies, also called Thai bird or Thai chilies. Or you can leave them out entirely. If your pan does not have a tight-fitting lid, cover it with foil before putting the lid in place.

Tip

Don’t skip soaking the rice. This traditional approach gives the rice time to expand gently and cook up tender and separate, and is especially important when cooking with acidic tomato paste.

Ingredients
  • 1

    cup white basmati rice, rinsed

  • 1¼

    cups water

  • 2

    tablespoons tomato paste

  • 2

    tablespoons vegetable oil

  • 1

    teaspoon cumin seeds

  • 1

    teaspoon coriander seeds

  • 1

    teaspoon brown or black mustard seeds

  • 2

    bird’s eye chilies, stemmed and halved lengthwise (optional)

  • 1

    garlic clove, finely grated

  • 1

    teaspoon finely grated fresh ginger

  • 1½

    teaspoons kosher salt

  • ½

    pound cherry or grape tomatoes, quartered

  • ¼

    cup chopped fresh cilantro

Step 1

In a bowl, combine the rinsed rice with enough cold water to cover by 1 inch and let soak for 15 minutes. Drain the rice very well.

In a 2-cup liquid measuring cup, combine the 1¼ cups water and the tomato paste and whisk until dissolved.

Step 2

In a large saucepan over medium, combine the oil, cumin, coriander, mustard seeds, chilies, garlic and ginger.

Cook until the seeds begin to pop and the mixture is fragrant, about 1 minute.

Step 3

Stir in the rice and salt and cook until the rice is coated with oil, about 30 seconds. Stir in the water-tomato paste mixture and bring to a simmer. Cover, reduce the heat to low and cook until the water has been absorbed, about 15 minutes.

Remove from the heat, add the tomatoes and let sit, covered, for 5 minutes. Stir in the cilantro, fluffing the rice with a fork.

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