Meal Prep · South Indian
Tomato Rice
A vibrant, tangy, and aromatic South Indian one-pot meal that’s perfect for any occasion.
Ingredients
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Step-by-step- Wash the rice thoroughly and soak it in water for 15-20 minutes, then drain well.
- Heat oil or ghee in a pressure cooker or heavy-bottomed pan over medium heat. Add mustard seeds and let them splutter.
- Add cumin seeds, curry leaves, green chilies, and asafoetida, then sauté for a few seconds until fragrant.
- Add sliced onions and cook until they turn translucent and light golden brown.
- Stir in the ginger-garlic paste and sauté for another minute until the raw smell disappears.
- Add the chopped or pureed tomatoes along with salt, turmeric powder, red chili powder, coriander powder, and garam masala.
- Cook the tomato mixture, stirring occasionally, until it thickens and the oil starts to separate from the sides (about 8-10 minutes).
- Add the drained rice to the tomato mixture and gently mix for 1-2 minutes, ensuring the rice is well coated.
- Pour in 2.5 cups of water, check for salt, and bring the mixture to a boil.
- If using a pressure cooker, close the lid and cook for 2 whistles on medium heat, then let the pressure release naturally. If using a pan, cover and cook on low heat for 15-20 minutes until all water is absorbed and rice is cooked.
- Once cooked, let it rest for 5 minutes, then gently fluff the rice with a fork.
- Garnish with fresh chopped coriander leaves and serve hot with raita or papad.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 8 g |
| Carbohydrates | 70 g |
| Fat | 10 g |
| Fiber | 4 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Tomato Rice in an airtight container in the refrigerator for up to 3-4 days.
Freezer Up to 3 months
For longer storage, freeze cooled Tomato Rice in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop with a splash of water, stirring occasionally, or in the microwave until heated through. For best results, add a fresh dollop of ghee.
Chef’s Corner
- For a richer flavor and color, use ripe, red tomatoes. A mix of fresh and canned crushed tomatoes can also work.
- Adjust the amount of green chilies and red chili powder according to your spice preference. A pinch of sugar can balance the tanginess of tomatoes.
- To make it a complete meal, serve with a side of plain yogurt, raita, or a simple cucumber salad.
- Using leftover cooked rice? Simply prepare the tomato masala, then mix in the cooked rice and sauté for a few minutes until well combined and heated through.
