Ingredients

• Basmati Rice – 1 cup
• Tomatoes – 4 large
• Mustard Seeds – 1 tsp
• Curry Leaves – 10 nos
• Fresh Red Chillies – 2
• Coriander Leaves – ½ bunch
• Asafoetida – a pinch
• Oil – 1 tbsp
• Water – 2cups
• Salt to taste
• Oil – 1 tbsp
• Ghee (Clarified Butter) – 1 tbsp
• Dried Red Chillies – 4
• Coriander Seeds – 1 tsp
• Chana Dal – 3 tsp
• Urad Dal – 1 tsp
• Grated Coconut – 25 grams
• Fenugreek Seeds – ¼ tsp

How to Make Hot and Spicy Tomato Rice

• Heat oil in a pan.
• Add dried red chili, coriander seeds, chana & urad dal.
• Fry till they turn golden brown and fragrant.
• Now add the fenugreek seeds and coconut give it a final swirl.
• Remove from fire.
• Allow to cool and grind till powdered very well.
• Blanch and peel the tomatoes. Finely chop them.
• Wash and soak rice for 20 minutes. Drain.
• Slice fresh red chili into small roundels.
• Heat ghee in a pan. Although you could use butter, but ghee makes the Rice very aromatic.
• Add the rice and sauté on low flame till the rice becomes translucent. The end result of doing this is, you get a very flaky and fluffy rice.
• Add boiled water to the rice and allow to cook for about 10-15 minutes on low flame.
• In another pan heat oil, add the mustard seeds, allow to pop.
• Add chillies and curry leaves. When the chillies become translucent add asafoetida. It’s now becoming very aromatic.
• Add the tomatoes, cook till soft, succulent and broken down.
• Now add the spice mixture to the cooked tomatoes along-with coriander leaves.
• Add the cooked rice to the tomatoes, mix well and enjoy.
• Serve hot with Scrambled Eggs.