Ingredients:
- 1 cup Basmati rice
- 2 finely chopped ripe tomatoes
- 1 thinly sliced large onion
- 2-3 slit lengthwise green chilies
- 1/2 cup green peas (fresh or frozen)
- 1/4 cup cooking oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon asafetida (hing)
- 1 sprig of curry leaves
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt as per taste
- Fresh coriander leaves for garnish
- Lemon wedges for serving
Method:
- Put the oil and heat in a large, heavy-bottomed pan or a pressure cooker over medium flame.
- Add the mustard seeds. next, add the cumin seeds, asafetida, curry leaves and fry for a minute.
- Add the sliced onions and green chilies. fry until the onions start to golden brown.
- Add and cook the chopped tomatoes until they turn soft and mushy.
- After that add the turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and fry for a couple of minutes.
- Add the green peas and continue to cook for another 2-3 minutes, allowing the peas to soften slightly.
- Add the soaked and drained rice to the pan and mix it well with the tomato-spice mixture. fry the rice for 2-3 minutes to coat it evenly with the flavors.
- Add 2 cups of water into the pan, add salt, and stir. If using a pressure cooker, close the lid without the pressure weight, and cook for 1-2 whistles.
- If using a regular pan, cover it with a tight-fitting lid and simmer on low heat until the rice is cooked and the water is absorbed.
- check the rice if the rice is cooked, stirring it with a fork and let it rest for a few minutes.
- Garnish your tomato rice with fresh coriander leaves and serve it hot with lemon wedges.
Enjoy the wonderful flavors of tomato rice dish or serve it with yogurt, raita, or your favorite side dish. It will be a delightful addition to your meal, loved by both kids and adults alike.