Hot and Spicy Tomato Rice

Recipe by
Total Time:
45 mins
Serves:
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

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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.

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