Tomato Rice

Tomato rice is one of my go-to dishes when I need to prepare a quick meal. It’s an easy one-pot recipe that can be cooked on the stovetop in no time. Everything can be prepared in a single biryani pot, making it a convenient choice for busy days. This delicious rice dish pairs wonderfully with raita, pickle, and papad.

Why I Love Tomato Rice

Tomato is one of my favorite vegetables, and I use it in almost all my recipes. Traditionally, tomato rice is made using leftover rice by preparing a simple tomato gravy and mixing it with the rice. This recipe takes just under 45 minutes to prepare, making it perfect for filling your kids’ lunch boxes. The tangy, flavorful taste will quickly become a family favorite!

What is Tomato Rice?

Tomato rice, also known as tomato pulao, is made by mixing steamed rice with a sautéed blend of tomatoes, onions, and spices. To save time, you can cook the rice and prepare the tomato gravy simultaneously. Once both are ready, simply mix them together for a perfectly balanced dish.

Pro Tips for the Best Tomato Rice

Cooking the rice in advance allows it to cool down, ensuring that the grains remain separate. If you mix hot rice directly, it may become sticky.
If the rice is too hot, fluff it with a fork to prevent clumping.
This dish pairs well with curd alone, making it a simple yet delicious meal.
If you are a beginner in cooking, this is a great recipe to start with!

South Indian-Style Tomato Rice

This South Indian-style tomato rice requires only a few ingredients. You can adjust the spice level by adding green chilies. Since my family prefers mildly spiced food, I have skipped them in this recipe. Tomatoes provide a tangy flavor, making this a well-balanced meal with a good amount of protein. When you’re short on time, this dish is a lifesaver!

Try this easy and delicious recipe to bring variety to your cooking!

Ingredients

Chopped Tomatoes – 2
Finely Chopped Onion – 1
Mustard Seeds – 1/2 teaspoon
Chana Dal – 1/2 teaspoon
Urad Dal – 1/2 teaspoon
Dry Red Chilies – 2
Garlic (Chopped) – 5 pods
Turmeric Powder – 1/4 teaspoon
Coriander Powder – 1 teaspoon
Basmati Rice – 2 cups
Water – 3 3/4 cups (3.75)
Chopped Coriander Leaves – for garnishing
Salt – as required

Method of Preparation

Wash, clean, and soak the rice for 30 minutes in water.
Drain the water using a colander and keep the rice aside.
In a large biryani pot, bring 3 3/4 cups of water to a boil. (For my basmati rice, the water ratio is double the rice amount plus 1/4 cup. Since I used 2 cups of rice, I need 3 3/4 cups of water.)
Once the water starts boiling, add the soaked basmati rice and cook on low flame.
When the water is fully absorbed, switch off the flame and set the cooked rice aside.
Heat oil in a kadai and splutter mustard seeds, urad dal, and chana dal.
Add dry red chilies and onions.
Sauté the onions until they change color, then add chopped garlic and tomatoes.
Cover and cook the tomatoes until they are soft and mashed.
Add turmeric powder and coriander powder, sautéing until the raw smell disappears.
Add the prepared tomato mixture to the cooked rice. If the rice is too hot, mix gently with a fork to prevent it from sticking together.
Garnish with chopped coriander leaves.
Serve hot with your favorite curries, salad, pickle, and papad.