Tomato Rice Recipe

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Mysore Style Cooking

  • Yield: 4 Servings


  • 8 oz (250 g) basmati or raw rice
  • 4 tomatoes, chopped
  • 17 fl oz (500 ml) water
  • salt to taste
Ingredients for ground paste
  • ½ tsp red chilli powder
  • ½ tsp coriander powder
  • ¼ tsp turmeric powder
  • 1 tsp ginger, grated
  • 1 tsp fennel seeds
  • 2 cinnamon sticks, crushed
  • 1 cardamom pod, crushed, discard husks
  • 2 cloves
  • 1 small bunch of coriander, finely chopped
  • 1 small bunch of mint, finely chopped
  • 6 Tbs oil
  • 4 bay leaves
  • 4 marathi moogu (optional)
How to Make It
  1. Wash the rice and set aside.
  2. Grind the ten ingredients for the paste until smooth. Set aside.
  3. Prepare the tempering by heating the oil over a low heat in a heavy-bottomed pot or pressure cooker. Add the bay leaves and marathi moggu and fry for a few seconds.
  4. Add half of the ground paste and fry for a few seconds. Add the tomatoes, salt and remaining ground paste and fry for 5 minutes.
  5. Add the water, and when it starts to boil add the basmati or raw rice. Mix well, reduce the heat and cover with the lid. Cook for 15·20 minutes in a heavy-bottomed pot or 5·7 minutes in a pressure cooker.
  6. When it is cooked, transfer to a serving bowl. Serve hot with tomato or cucumber raita.

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