Tomato rice is a delicious and aromatic dish with deep flavours of ripe tomatoes, fragrant spices, and fluffy rice. It originated from the cuisine of South India, and the dish is straightforward to prepare. Although it is incredibly fulfilling, it tops the consumption list in many homes. The tomato rice recipe is flavourful and easy to prepare. Tomatoes are cooked with short-grain rice, especially basmati, onions, fresh tomatoes, and a mixture of spices, including mustard seeds, cumin, turmeric, and curry leaves. It gives the sweet tang of the tomato, with the spice tones having warmth and depth. Green chillies, ginger, and garlic are often added to balance these flavours, making a delicious dish perfect. One can be very creative with this versatile recipe according to the taste of individuals. A variation of this recipe may also include vegetables such as peas, carrots, or bell peppers to present an even healthier option. Some may prefer a burst of fresh coriander or juice from the lemon to be added on top, as it leaves a refreshing finish to the dish. Tomato rice is a dish that, on its own, can be served as a lunch or dinner meal or accompanied by curries and raitas as a side dish. The tomato rice recipe is simple and delicious. The vibrant colour and aroma make it highly liked by kids and adults alike.

• 250 gms basmati rice
• 2 tomato
• Ginger garlic paste
• 1/4 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp mustard seeds
• 10 curry leaves
• Red chilli powder
• Coriander
• Salt
• 1 onion
• Cooking oil
• Green chilli

• Start with measuring 250g of basmati rice. Put the rice in a fine mesh sieve or a bowl and rinse under cold running water. Then, gently swirl the rice around with your fingers to remove excess starch until the water runs clear. This prevents the rice from becoming sticky during cooking.
• After washing, soak the rice in water for about 20 minutes. Soaking helps the grains absorb moisture and cook evenly and fluffy. After soaking, drain the water and put it aside
• In a large, heavy-bottomed pan, heat two tablespoons of oil over medium heat. You could use vegetable oil or ghee for your convenience. Wait until it gets hot, but never smoke.
• Add one teaspoon of mustard seeds to the hot oil. Allow them to splutter for a couple of seconds; this releases their flavour and aroma into the oil.
• Then, add one chopped onion and one green chilli to the pan. Fry these ingredients until the onions turn golden brown. It will take about 5-7 minutes in total. The onions will become translucent and sweeten with cooking.
• When the onions turn golden, add ten curry leaves to the pan. The leaves will sizzle the moment they come in contact with the oil and add aroma to the dish.
• Add a teaspoon of ginger-garlic paste. Mix well and saut for about a minute till the raw smell disappears. It now enhances the flavour of your base.
• Add two chopped tomatoes to the pan, with 1/4 teaspoon of turmeric powder, one teaspoon of red chilli powder, one teaspoon of coriander powder, and salt to taste. Just stir everything together, and cook till the tomatoes break down and become soft and mushy. 5-7 minutes would result in this mixture blending in to make a thick and flavourful sauce.
• Once the tomato mixture is ready, slowly add the soaked and drained basmati rice to the pan. Gently fold the rice with the mix so that each grain is coated by the delightful tomato base. It would be best if you didn't break the rice grains; they need to remain intact.
• Add 500 ml of water and stir gently. Bring to boil on a medium-high flame.
• Once boiling, reduce the heat to low. Close a fitting lid on the pan and let cook without lifting the lid and letting some steam escape so the rice will cook evenly for 15-20 minutes.
• Check after 15-20 minutes if rice is cooked and water has been absorbed. Grains will be fluffy and separate. You can allow it to cook for some more time if needed.
• After you've cooked the rice, remove the pan from heat. Leave it covered for another 5 minutes. This resting time allows the flavours to ferment further. Then, using your fork, fluff up your rice, separating the grains.
• Finally, sprinkle the chopped coriander leaves on top of the tomato rice. It gives a pop of colour and freshness to the dish.
• Serve the recipe of tomato rice hot with a cooling side of raita or plain yoghurt. It can be served with pickles or papadums, which will add a great crunch and uplift the presentation.