There are so many recipes exist from the ancient time to avoid wastage of left over rice and also to make the rice tasty. Tomato rice is one of those recipes. One can also make it with fresh rice and that depends on your choice.
- I have used short grained rice here and generally in pulao, short grained rice are used
- You can use long grain like basmati rice
- You can use pawvaji masala instead of coriander and cumin powder
- 2 bowls cooked rice
- 2 chopped tomato
- 1 Chopped onion
- 2-3 sliced green chillies
- 1 tea spoon cumin seeds
- 1 table spoon cumin and coriander powder
- Ginger garlic paste
- Red chilli powder ½ tea spoon
- Tomato ketchup
- 3 table spoon oil
- Pinch of turmeric (very little)
- Salt to taste
- Fresh coriander finely chopped for decoration (I haven’t used it as it is not very available here in monsoon). Instead I have used capsicum slices.
- Heat the oil in a pan, add the cumin seeds and green chilli slices to it.
- Time for onion now. Cook it until the onions become translucent.
- Add the chopped tomatoes, the main ingredient of this recipe! Stir well to cook.
- Add the ginger garlic paste, red chilli powder and coriander-cumin powder.
- Add the tomato ketchup at this stage and salt to taste.
- Now, add the cooked rice and mix it thoroughly with the spices.
- Though it doesn’t need much water as tomato has its own water content, but if you see it is getting dry, just sprinkle some water, and then cover the vessel for 2 minutes.
- Your tomato rice is ready. Serve Hot.
Garnish it after pouring into a plate. It is itself a whole meal but you can serve with your favorite vegetables too.