There are so many different types of Indian rice dishes. It makes sense as rice is an essential part of the Indian cuisine and diet. This tomato rice recipe is not as mainstream as pilau rice but it’s a great alternative and works well with lots of Indian curries.
Farming has been the trade of my ancestors in India for generations. Agriculture is one of the main industries in Gujarat, not just fruit and vegetables but also cotton is produced in this region. My family in India farms mangos, chillies, a variety of vegetables and rice. One of my uncles even has a rice mill. I love eating all the fresh fruit and vegetables whenever I visit my family there.
Anyway, back to the rice. Tomato rice is super easy to make and only takes 20 minutes. The most important part of cooking rice is how much water is added. For this recipe I have provided exactly how much water is needed to make sure you get perfect fluffy rice. The second most important thing when cooking rice is to wash it beforehand. I rinse it in warm water a few times until the water runs clear. This helps to remove all the starch from the rice.
The tomato adds a great flavour to the rice, I like serving this rice as a side dish with Pav bhaji or with cauliflower and pea curry.
Did you try this tomato rice recipe? Leave me a comment and rate this recipe if you like it. Share your pictures on Instagram with #prettyvegetarian.
Indian tomato rice – quick & easy recipe
Yield 2 people
This tomato rice recipe is super flavoursome and only takes 20 minutes to cook. Follow this simple and easy recipe for fluffy tomato rice.
- 2 tomatoes, peeled and grated
- 150 grams (⅔cup) basmati rice
- 1 tablespoon sunflower oil
- 2-4 cloves or whole peppercorns
- 1 teaspoon salt
- 300ml boiling water
- Cover the tomatoes with boiling water this will make it easier to peel the tomato. Once peeled, grate or blend the tomatoes and set aside.
- Rinse the rice in warm water. Do this a couple of times. This removes the starch from the rice. I use a strainer/ or sieve.
- Heat the oil in a large pan over a medium heat.
- Add the cloves and let them cook for about 30-60 seconds until they start to darken.
- Now add the rice and fry for 2-3 minutes, stirring continuously.
- Add tomatoes, salt and 300ml of boiling water to the rice and stir.
- Allow the rice to boil for 5-8 minutes, stir occasionally.
- When most of the water has evaporated and the rice grains are mostly soft, reduce the heat to the lowest setting and cover the pan.
- Let the rice cook for 6-7 minutes and then remove from the heat and set aside for 5 minutes with the pan covered. Serve immediately.
- If making the rice in advance sprinkle with a few tablespoons of water and re-heat before serving on the lowest setting for 5 minutes with the pan covered.
Amount Per Serving
% Daily Value
Total Fat 7 g
Saturated Fat 1 g
Unsaturated Fat 7 g
Sodium 1234 mg
Total Carbohydrates 24 g
Dietary Fiber 2 g
Sugars 3 g
Protein 4 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.