This Biryani style rice comes together in one pot. Made with pantry ingredients, it’s loaded with tomato flavor and warming spices.
Tomato rice or tomato biryani is a special type of spiced rice traditionally cooked in southern India. There are many variations of tomato rice; Some versions contain mustard seeds and curry leaves, others cook the rice with coconut milk.
Inspired by the South Indian variety, this tomato rice recipe uses spices more typical of restaurant-style biryanis, such as cardamom, cloves, and cinnamon. Long grain basmati rice simmers in aromatic spices, ginger, garlic, onion and tomato for a flavorful, warming one-pot rice dish.
Use long grain basmati rice for fluffy, separated grains of rice with this tomato rice. In addition to providing optimal texture, basmati rice is flavorful and fragrant, adding a pleasant aroma.
What would happen if you used short grain rice like jasmine rice or sushi rice? The rice grains clumped and stuck together – hardly the ideal consistency for biryani.
Rinsing and soaking the rice is a must. These steps remove excess starch (creating a more rubbery result) and improve texture. Now that we’ve selected the optimal rice variety, it’s time to talk about the technique.
Tips for preparing fluffy rice
Without the right technique, your tomato rice could be overcooked, unevenly cooked, or the bottom of the pan could scorch. These are some of the struggles I faced when I first learned to cook more complex rice dishes like biryanis and pulaos.
Luckily, through trial and error and research, I figured out a relatively easy way to cook the rice. There are five important steps in cooking this tomato rice:
- Sauté the aroma and tomato: Frying whole spices, onions, ginger, garlic, and tomatoes helps develop the base flavor for the rice. This is where I also preserve the tomato to reduce some of the liquid and deepen the taste.
- Cook the rice until “craters” appear: Rice and water are added to the flavorings and brought to a boil. The rice continues to cook until craters or pea-sized bubbles appear on the rice surface; The rice will also start to stick to the bottom of the pan. These craters indicate that the rice has absorbed enough liquid to move on to the next step.
- Simmer the rice: Covering the pot and reducing the heat to a minimum will allow the rice to finish cooking at a gentle simmer.
- Let the rice sit: Turning the heat off for a few minutes will help the moisture distribute evenly throughout the rice.
- Fluff up the rice: Fluff the rice to get fluffy separate grains.
These steps can be applied to various other spiced rice dishes, allowing you to adjust and modify the recipe to your liking.
Essential spices in tomato rice
This tomato rice recipe uses a blend of whole and ground spices. Blooming whole spices in oil provide aromatic pops throughout the dish. Ground spices infuse the rice grains to add cozy, warming flavors.
- Whole Spices: Cloves, cardamom and cinnamon are classic spices used in biryani. I also add fennel seeds which go well with tomatoes.
- Ground Spices: Garam masala is earthy and fragrant and is readily available at most major grocery and Indian specialty stores. For an extra fresh dose of flavor, you can make it at home.
Serve tomato rice as a side or main course
You can serve tomato rice warm or at room temperature on a hot day. While you can certainly present the tomato rice as a main dish, I prefer to serve it as a side with raita. Combine the tomato rice with protein, such as B. seasoned shrimp or chicken. Here are a few main dishes that would go well with tomato rice:
- jerk chicken
- Grilled chicken with yogurt garlic marinade
- Grilled shrimp with Konkani-inspired masala
- Grilled whole fish filled with herbs and chilies
The richness of rice
- Zanzibar Pilau
- rice pilaf
- Cajun-style dirty rice
- Okra Pilaf
- Cilantro Lime Rice
Tomato rice
ingredients
- 1 Cup long grain basmati rice
- 2 tablespoon rapeseed oil
- 2 cloves
- 2 cardamom pods
- 1 cinnamon stick
- 1/2 teaspoon fennel seeds
- 8th Black peppercorns
- 1 big Red onionfinely chopped
- Kosher salt
- 1 tablespoon grated garlic
- 1 1/2 teaspoon grated Ginger
- 1 small jalapenohalved lengthwise
- 2 tablespoon cashew nutsroughly chopped (optional)
- 1 (14-ounce) can crushed tomatoes
- 1 1/2 teaspoon garam masala
- 3/4 teaspoon ground cumin
- 1 1/2 cups water
- 1/2 Cup packed loosly coriander leavesroughly chopped
method
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Soak Rice:
Rinse the rice in a fine-mesh strainer, combing through the grains with your fingers until the water appears almost clear, about 1 minute. Pour enough cold water into the bowl to completely cover the rice. Add the rice and soak the rice for at least 30 minutes, up to 4 hours. Drain the rice through a sieve and set aside until cooked.
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Fry the Flavors:
Place a medium 3 quart saucepan over medium heat. Add oil and stir in cloves, cardamom, cinnamon, fennel seeds, and black peppercorns. Once the spices start to sizzle, stir in the onion. Sauté the onions for 8 to 10 minutes or until golden on the edges and soft and translucent in the center.
Season with 1/8 teaspoon kosher salt. Stir frequently so they don’t burn. Reduce heat to medium-low, then sauté garlic, ginger, jalapeno halves, and cashews (if using) for 1 to 2 minutes or until fragrant.
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Cook tomato:
Add tomatoes, garam masala and cumin. Simmer for 5 to 6 minutes, until the tomato liquid has reduced slightly and is beginning to stick to the pan.
Simple tip!
Tomatoes can burn very easily, so keep a close eye on the pan and stir from time to time.
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Cook rice:
Add the water, drained rice, and 1 teaspoon kosher salt. Bring the mixture to a boil, uncovered. Let the mixture cook until craters (pea-sized bubbles) form on top, about 5 minutes. Stir the rice once (you may find the bottom of the rice sticks slightly to the pan; stir gently to loosen any stuck grains).
Simple tip!
Electric burners tend to hold heat much longer, which can scorch the rice. To prevent this, preheat a separate stovetop on low while the rice is cooking. Once the rice is boiling, turn off the heat, place the saucepan on the stove over low heat and cook for 20 minutes. Turn off the heat and let the rice rest, covered, for 10 minutes.
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Finish cooking the rice:
If using a gas stove, reduce the heat to low, cover the pot and cook for 20 minutes. Turn off the heat and let the rice rest, covered, for 10 minutes.
Remove the lid and fluff the rice with a fork. Sift with a fork and discard any whole spices.
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Surcharge:
Garnish rice with coriander and serve.
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Storage and rewarming:
Leftover rice can be stored in an airtight container in the refrigerator for 3 to 4 days.
To reheat, place the rice in a microwave-safe container and cover with a damp paper towel. Microwave in 1 minute intervals, stirring occasionally, until warmed through.
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| nutritional information (per serving) | |
|---|---|
| 201 | calories |
| 10g | Fat |
| 27g | carbohydrates |
| 5g | protein |
