Go Back
+ servings

Tomato Rice




  • 2 cups basmati rice
  • 6-8 tomatoes chopped
  • 1 large onion thinly sliced
  • 3 tablespoon ghee
  • 1 teaspoon mustard seeds
  • 1 tablespoon split black gram (urad dal)
  • 1 tablespoon Bengal gram (chana dal)
  • 1 teaspoon cumin seeds
  • 1 tablespoon ginger paste
  • 2-3 cloves garlic grated or 1 tablespoon garlic paste
  • 7-8 curry leaves
  • Salt to taste
  • Coriander leaves for garnish


  • 2 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • ¼ cup coconut dry or desiccated
  • 4-5 dry red chilli or as per taste
  • 1-2 small piece cinnamon
  • 2-3 cardamom
  • 5-6 cloves


  • Dry roast all the ingredients for the masala powder. Cool completely and grind into a powder
  • Wash the rice thoroughly in running water. Drain all the excess water. Soak the rice in fresh water for 30 minutes
  • Heat ghee in a thick bottom pan and add mustard seeds
  • Once it splutters, add cumin seeds, urad dal, chana dal, curry leaves, and ginger. Saute for a few seconds
  • Add onion and fry until it turns translucent
  • Add tomatoes and mix well
  • Add the ground masala powder and salt. Mix well, cover and cook until the tomatoes are mushy
  • Add the rice. Add little less than 3 cups of water and bring it to boil (this much water is sufficient to just cover the rice, as tomatoes release a lot of water when cooked)
  • Cover and simmer until the rice is completely done and the water is completely absorbed (approximately 18-20 minutes)
  • Turn off the heat. Add coriander leaves and gently mix everything well. Serve hot


Tomatoes release a lot of water and so it is important to add less water while cooking the rice. Else the rice will become very mushy. Add water that is just sufficient to cover the rice