Spicy Tomato Rice - Easy Lunchbox Dish

Spicy Tomato Rice - rice prepared with onions, tomatoes, whole garam masala and coconut milk. Easy one pot rice dish within 30 minutes.
 

During my school days I saw this dish in a TV cookery show prepared by the  Chef. Shanthi Balram madam. We prepare this rice frequently and it is one of our favourite rice for lunch box. It is such a flavourful rice with a few basic ingredients in your kitchen. In this recipe I used jeera samba rice, but you can use basmati rice or ponni raw rice. The first thing we need to do is to extract fresh coconut milk because we are going to cook the rice in coconut milk. Then proceed with the chopping works and the grinding works. Cooking the rice is not more than 20 minutes. For flavours I have added cinnamon, cloves, bay leaf, mint leaves and sprinkled a half teaspoon of garamasala powder. I have added green chillies with ginger garlic paste and also while sauteing the onions. You can add as you prefer. I have not added any other additional ingredients like cashew nuts or green peas, but if you like you can add it to the rice. Now let's see how to prepare Spicy tomato rice with step by step instructions.

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Spicy Tomato Rice Recipe Details
 

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Prep time : 20 minutes
Cook time : 15 minutes
Serves : 2
Category : rice varieties
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 1/2 cup jeera samba rice
  • 1 cup coconut milk
  • 1 onion, thinly sliced
  • 2 tomato
  • 1 green chilly, slit lengthwise
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilly powder
  • 1/4 tsp garamasala powder
  • 2 small piece cinnamon
  • 3 cloves
  • 1 bay leaf
  • 20 mint leaves
  • few coriander leaves
  • 2 tbsp ghees
  • salt to taste
For grinding
  • 7 garlic cloves
  • 1 tbsp chopped ginger
  • 1 tsp fennel
  • 1 green chilly
Cooking Directions
  1. Measure and add 1/2 cup of jeera rice in a bowl and rinse the rice for a couple of times. Soak the rice with 1/2 cup of water for 10 minutes. After 10 minutes, drain the water completely.
  2. Take a small chutney jar and grind the garlic cloves, ginger, fennel and green chilly.
  3. I have extracted 1 cup coconut milk by grinding 1.5 cups of grated coconut. Take the milk for 2 times and mix both the first and the second coconut milk.
  4. Heat ghee in a pressure cooker and add the bay leaves, mint leaves, cinnamon and cloves.When the mint leaves wilts add the sliced onions and slit green chilly. Saute well until the onions turn soft and add the ground ginger garlic green chilly paste.
  5. Next, add the tomatoes and saute well for a few minutes.Now add the turmeric powder, red chilly powder and garamasala powder. Reduce the heat to low and add the coconut milk. Mix well.
  6. Add the required salt.Next, add the soaked jeera samba rice and mix well with the gravy. Close it with a lid and pressure cook for 2 whistles on low heat.
  7. After 2 whistles, turn off the heat and allow the pressure to settle down naturally.
  8. Open the pressure cooker and stir it gently. Finally, add the chopped coriander leaves and mix well with the rice.

Spicy Tomato Rice with step by step photos 

Measure and add 1/2 cup of jeera rice in a bowl and rinse the rice for a couple of times. Soak the rice with 1/2 cup of water for 10 minutes. After 10 minutes, drain the water completely.

Measure 1 cup coconut milk and keep it ready for adding. I have extracted 1 cup coconut milk by grinding 1.5 cups of grated coconut. Take the milk for 2 times and mix both the first and the second coconut milk.

 Take a small chutney jar and grind the garlic cloves, ginger, fennel and green chilly.

Heat ghee in a pressure cooker and add the bay leaves, mint leaves, cinnamon and cloves.When the mint leaves wilts add the sliced onions and slit green chilly.


 Saute well until the onions turn soft and add the ground ginger garlic green chilly paste.

 Next, add the tomatoes and saute well for a few minutes.

 Now add the turmeric powder, red chilly powder and garamasala powder.

 Reduce the heat to low and add the coconut milk.

 Mix well. Add the required salt.

Next, add the soaked jeera samba rice and mix well with the gravy. Close it with a lid and pressure cook for 2 whistles on low heat.
 
After 2 whistles, turn off the heat and allow the pressure to settle down naturally.
Open the pressure cooker and stir it gently.

 Finally, add the chopped coriander leaves and mix well with the rice.

 Transfer the rice to the serving dish. Serve it with potato chips and onion raitha.


Try this easy and tasty Spicy Tomato Rice for your family.




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