This is my favorite lunch during my school and college days. Amma usually makes this along with onion raita, boiled egg or brinjal gravy. It used to be made in a one-pot or mostly in a pressure cooker in a biryani or pulao style. Whenever I make this tomato rice the aroma reminds me of those days and my mom’s cooking. This is my mom’s recipe and she uses regular Ponni parboiled rice for this.
The colour and aroma tempt a lot. It is the best recipe for lunch box.
I have also posted another version of tomato rice.
Also check,
Let’s see how to make this tomato rice.
Preparation Time: 30 mins
Cooking Time: 50 mins
Serves : 3
INGREDIENTS REQUIRED
Oil – 2 tbsp
Cinnamon – 2
Cardamom – 2
Cloves – 3
Onion – 1 or 1 cup(thinly sliced)
Ginger garlic paste – 1/2 tbsp
Tomato – 2(big size) or 1.5 cup(chopped)
Turmeric powder – 1/2 tsp
Red chilli powder – 1 tsp or as per taste
Coriander powder – 1/2 tbsp
Salt as per taste
Green chillies – 5
Chopped Coriander leaves – a handful
Parboiled rice – 1 cup
METHOD
1.Wash and soak rice in water for about 30 mins. Then drain the water.
2. In a pressure cooker, heat oil. Add cardamon, Cloves and Cinnamon. Then add sliced onions. Saute it until it turns light golden. Add ginger-garlic paste. Saute until the raw smell leaves.
3. Add the chopped tomatoes to it. Saute it well until the raw smell goes and the oil begins to appear at sides. Saute them well gives a good taste to the dish. Add Turmeric powder, red chilli powder and coriander powder. Mix well. Then add green chillies, chopped coriander leaves.
4. Add the drained rice to it. Mix well. Then add 2 cups of water. Add salt as required. Place the flame in high flame and bring it to boil. Then cover with a lid and put the whistle. Cook in low flame for 10 minutes.
Tomato Rice is ready.
Serve with onion raita or boiled egg or brinjal gravy.
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