A bold, flavorful South Indian-style rice dish made with ripe tomatoes, onions, green chilies, and warming spices. Perfect for lunchboxes or a quick weeknight meal.
Ingredients
1 cup basmati rice (washed and soaked for 20 minutes)
2 tbsp oil or ghee
1 medium onion (finely chopped)
2 medium tomatoes (pureed or finely chopped)
1 green chili (slit)
1 tsp ginger-garlic paste
1 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp turmeric powder
1 tsp red chili powder
1 tsp garam masala
1/2 tsp fennel seeds (optional)
2–3 curry leaves (optional)
1.5 cups water
Salt to taste
Fresh coriander leaves (for garnish)
Instructions
1. Prepare the Rice:
Rinse and soak the basmati rice for 20 minutes.
Drain and set aside.
2. Cook the Aromatics:
Heat oil or ghee in a large pan or pressure cooker.
Add mustard seeds, cumin seeds, and fennel seeds (if using).
Once they splutter, add curry leaves (optional) and chopped onions.
Sauté until the onions turn golden brown.
3. Add Tomatoes and Spices:
Add ginger-garlic paste and sauté for 1 minute.
Add tomatoes, green chili, turmeric, chili powder, and garam masala.
Cook on medium heat for 5–7 minutes, until tomatoes soften and oil separates.
4. Add Rice and Water:
Add the soaked, drained rice and mix gently with the masala.
Pour in 1.5 cups of water and add salt to taste.
Bring to a boil.
5. Cook the Rice:
Lower heat, cover the pan, and simmer for 12–15 minutes, or until rice is cooked and water is absorbed.
Pressure cooker method: Cook on low heat for 1 whistle only.
6. Fluff and Garnish:
Let the rice rest for a few minutes.
Fluff gently with a fork.
Garnish with fresh coriander leaves.
Serving Suggestions:
Serve hot with raita, pickle, or a simple salad for a balanced meal.
Pro Tip:
For added flavor, top with a dash of lemon juice or a sprinkle of fried cashews before serving!
