Want to make an easy Tomato rice at home? Try this simple Indian tomato rice made with fragrant basmati, tomato and spices. This recipe is not only packed with flavour, but it’s also easy to prepare, making it a great option for busy weeknights.
While it takes a bit longer than plain pilau rice, the extra 10 minutes of preparation time are well worth it for the delicious taste and aroma of this tomato rice dish.
About this easy Homemade tomato rice recipe
My homemade tomato rice, also known as Thakkali Sadam in Tamil language, is a firm favourite from Tamil Nadu in India. Yes, it takes a little longer than plain pilau rice. About 10 to 15 minutes, but the added ingredients and simmering time are well worth it for the delicious flavour and aroma that this dish delivers.
Plus, it’s simple to follow, so even beginner cooks can whip up a batch in no time.This tomato rice is not only delicious, but it’s also quick, easy, healthy and suitable for those on a Vegan diet. Serve it with potato crisps, onion raita, poppadom and salad for a super hit combination.
With minimal spices and basic ingredients from the pantry, this one-pot meal is all you need for a satisfying lunch or dinner.
You can adjust the spiciness of this South Indian tomato rice to your liking and add green peas for a pop of colour in the dish. The perfect balance of flavours in this dish is so good that you’ll want to cook it again and again.
Soak the Basmati rice
To make fluffy rice, start by washing the basmati rice in running tap water, swirling it in one direction. Repeat this at least 4-5 times until the water runs clear. Then, soak the white basmati rice for at least 30 minutes – this is my secret trick! Not only does it result in fluffier rice, but it also reduces the cooking time by a couple of minutes.
How to make Indian Tomato rice step by step
- Heat oil in a pan and add mustard seeds. Once they begin to crackle, add whole spices – cinnamon, cardamom, and cloves. Cook for 30 seconds to 1 minute until fragrant.
- Add the diced onion, ginger, garlic, and diced green chillies. Sauté over medium heat until the onion is translucent.
- Add the chopped coriander, mint, tomatoes, ground spices, and cook until the onion tomato masala is pulpy and mixed well.
- Now add the basmati rice, water, and salt. Stir to combine.
- Cook on medium heat for 10-12 minutes, until the water evaporates to the level of the rice. Reduce the heat, cover with a lid and cook for another 5 minutes.
- Turn off the heat and allow the rice to stand for 5 minutes.
- Fluff the rice, garnish with fresh coriander and mint, and serve.
How to make this Tomato rice recipe in Instant Pot pressure cooker?
Serve Indian Tomato rice with
Cooling cucumber raita and pappadam
Air fryer roasted veggies for a hearty dinner option
A salad and pack it in a lunch box for a satisfying meal
Storing leftover tomato rice
If you have leftover tomato rice, you can store it in the refrigerator for up to four days. It’s important to cool the rice down quickly and store it in an airtight container to prevent bacteria growth.
When reheating, add a splash of water to the rice and mix well before microwaving or heating in a pan on the stove. This helps to prevent the rice from drying out and becoming too sticky.
It’s not recommended to freeze tomato rice, as the texture can change and the rice may become mushy when thawed.
Can I use left over cooked rice to make this tomato rice?
Yes. Simply prepare the onion tomato masala and then mix in the cooked rice with the masala – just like how you would do for a fried rice.
Can I freeze tomato rice?
No, I do not recommend freezing the tomato rice as the texture can change and become mushy.
How many calories are there in this Tomato rice?
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Homemade Indian Tomato rice recipe below
- 1 Cup Basmati Rice
- 1 1/2 Cup Water
- 1 Cup Tomatoes diced
- 1 Medium sized Onion finely chopped
- 1 Green Chilly finely chopped
- 1 Tbsp Ginger Garlic Paste
- 2 Tbsp mint leaves
- 2 Tbsp coriander leaves
- 1/2 Cup Frozen Green Peas Optional
- 1/2 Tsp Turmeric Powder
- 1/2 Tsp Red Chilli Powder
- 1/2 Tsp Ground coriander
- 3/4 Tsp Ground Black Pepper
- Salt as needed
- 2 Tsp Sunflower Oil
- 3/4 Tsp Mustard Seeds
- 1/4 Tsp Fenugreek Seeds Methi Seeds
- 10 Curry Leaves
- Coriander leaves
- Mint Leaves
- Wash the rice until clear and soak in water for 20 minutes. Drain before use.
- Heat 2 Tsp of Oil, add mustard seeds and allow it splutter. Add Fenugreek seeds followed by curry leaves. Saute for 30 seconds.
- Add Ginger Garlic Paste, green chilly, onion and Saute until the raw smell begins to eliminate. This can take upto 5 minutes.
- Add chopped coriander leaves, mint leaves and saute again.
- Now add Tomatoes, salt, turmeric powder, chilli powder, coriander powder and black pepper powder. Saute them all until the tomatoes get soft and mushy. Add the green peas and stir in well. ( this is optional )
- Add the Rice,water and stir to combine. Allow the rice to cook in medium flame. .Once all the water is nearly evaporated, cover the pot with a lid and cook for another 5 minutes in low flame. Turn off the gas and set aside.
- Open the pan, fluff the rice. Garnish with coriander leaves and mint leaves. Serve with Raitha, Crisps or Papad and Salad.