Tomato Rice Recipe

To make tomato rice you need:

  • Tomato 3 med. sized or 4 small
  • Basmati Rice 1 cup.
  • Onion 1 med. sized, finely sliced, lengthwise.

To grind the cooked rice :

  • ¼ Cup Grated coconut
  • 6-7 Red chili (Byadagi)
  • 2 Tsp. Coriander seeds
  • 1 Tsp. Cumin seeds
  • ½ Tsp. Fenugreek seeds
  • 1 small pinch Asafoetida
  • 2-3 seeds Black pepper
  • 7 Cloves
  • 3-4 pods Cardamom
  • Nutmeg For flavor

For paste:

  • Mint leaves 2 springs.
  • Garlic flakes 6 – 7
  • Ginger 1″
  • Green chilies 2

For garnishing:

  • Raisins 3 tsp.
  • Cashew nuts 3 tsp.
  • Carrots, beans 1 Tbsp. chopped into small pieces.
  • Ghee. Cinnamon Stick 1″, crushed
  • Coriander leaves 1 small bunch.
  • Bay leaf 1


  • Cook basmati rice, till just done.
  • Make smooth paste of the ingredients listed above (For paste).
  • Heat 1 tsp. ghee in a wok, add the ingredients listed above to grind (take only half the amount of clove and cardamom listed above), fry slightly then grind smooth in a blender.
  • Heat about 2 tsp. ghee in the wok, add raisins and cashew nuts and fry carefully until cashew nuts are slightly brown, remove from wok and keep aside.
  • To the same wok add carrot + beans pieces, if too dry add 1 tsp. ghee and fry till just soft.
  • Take about 2 Tbsp. ghee in a non-stick vessel, add cinnamon, remaining clove, cardamom, bay leaf and fry slightly. Then add onion slices and fry till brown.
  • Add garlic-ginger-mint paste, fry till slightly brown and dry.
  • Add ground coconut and spices and stir till dry.
  • Add 1 tsp. sugar and salt to taste. Then add cooked rice, mix well.
  • Add veg. chunks, raisin, cashew nuts, chopped coriander and mix well.
  • Serve hot. If not served immediately, then pour into a oven safe tray, sprinkle little water, cover with aluminum foil, keep the tray in the oven and maintain oven temp. at 200 F.