Teresa's Recipes
Spicy Tomato Rice with Basmati Rice
Experience the authentic flavors of India with our Spicy Tomato Rice dish. The aromatic Basmati rice soaks up the vibrant tomato-based sauce, simmered with a medley of spices that bring an explosion of flavors. Each bite offers a delightful surprise - a hint of spice from the green chili, a zesty kick from the fresh ginger, and a smoky undertone from the toasted cumin. Finished with a drizzle of lemon juice and a sprinkle of fresh coriander, this dish is a perfect balance of zest and spice. Originating from the Southern regions of India, where rice dishes are a staple, this recipe has been passed down through generations and perfected with time.
Ingredients
- 2 cups Basmati rice
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 large Onion, finely chopped
- 3 cloves Garlic, minced
- 1 inch piece Ginger, grated
- 1 Green chili, chopped
- 3 medium Tomatoes, chopped
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- to taste Salt
- 4 cups Water
- for garnish Fresh coriander leaves, chopped
- 1 tablespoon Lemon juice
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Calories: 350
- Fat: 10g
- Carbs: 55g
- Protein: 8g
- Sodium: 400mg
- Sugar: 5g
Instructions
- Wash the Basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
- In a large, heavy-bottomed pan, heat the vegetable oil over medium heat. Once the oil is hot, add the cumin seeds and toast them until they start to splutter.
- Add the finely chopped onion to the pan and sauté until it turns a golden brown color.
- Next, mix in the minced garlic, grated ginger, and chopped green chili. Sauté for a minute until the raw smell disappears.
- Add the chopped tomatoes to the pan and cook them down until they are soft and mushy, forming a sauce-like consistency.
- Stir in the turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well until all the ingredients are well incorporated.
- Add the soaked and drained Basmati rice to the pan. Gently stir the rice to coat it with the spicy tomato mixture.
- Pour in the water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes. During this time, the rice will cook and absorb all the flavorful liquid.
- After the rice is cooked, remove the pan from the heat and let it sit covered for an additional 5 minutes. This allows the rice to steam and become fluffy.
- Before serving, fluff the rice with a fork to separate the grains. Garnish with chopped fresh coriander leaves and a drizzle of lemon juice. Serve hot and enjoy this flavorful Indian delight!