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By Preety Pandiya
By Preety Pandiya

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NGREDIENTS: 1 cup rice (any variety of your choice), 3-4 medium size tomatoes, 1 onion, ½ cup mint leaves, ½ cup coriander leaves, 2-3 cloves, 2 cardamom, 2-3 pieces of cinnamon, 2 anise star, 2 green chilies, ½ inch ginger, ½ teaspoon turmeric powder, 1 teaspoon chilli powder, 1 tablespoon urad dal, 1 teaspoon mustard seeds, 4 tablespoon oil, salt according to taste.


Wash the rice properly and cook it in the usual process. Add salt according to your taste while the rice is on boil. Allow the cooked rice to cool off.

Grind the tomatoes and ginger together on a mixer grinder to make a purée.

In a pan put some oil. When the oil gets hot, add urad dal. Once the dal turns light brown, add mustard seeds, cinnamon, anise star, cloves and cardamom. Let them splutter.

Add chopped onions and green chilies. Stir and cook it for a few minutes. Add the tomato purée, turmeric, chilli powder and a little salt. Cook the purée till the oil separates from it.

Now add the chopped mint and coriander leaves. Cook for a minute and then pour the cooked rice in and mix them properly.

Your tomato rice is ready to savour.

(Preety Pandiya originally hails from Kolkata. She now lives in Fremont, California, with her husband and children. Click here to read all her previous recipes.)