Tomato Rice (Tamatar Biryani)

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A&M say: We are in love with pauljoseph's Tomato Rice -- it's loaded with aromatics and layers of heat but so easily made for a simple side or lunch. With pauljoseph and Raghavan Iyer's precise instructions, the rice comes out perfectly cooked and soaked through with the flavorful tomato broth. You can vary the spice with the type of chiles you choose (Thai are much spicier than serrano), and whether you remove the seeds and heat-packed white ribs -- bear in mind that the spice will continue to build as you eat. If you can't find whole mace, substitute 1/8 tsp ground mace or even skip it and let the other spices carry the dish. - A&M

pauljoseph says: We made this rice for Raghavan Iyer -- Cookbook Author, Magazine Writer, Culinary Educator -- and I'm thanking him for writing this recipe. - pauljoseph

Serves 6

  • 1 cup Indian or Pakistani white basmati rice
  • 2 tablespoons Ghee or butter
  • 1/4 teaspoon whole cloves
  • 6 green or white cardamom pods
  • 2 cinnamon sticks (each 3 inches long)
  • 2 blades mace
  • 1 small red onion, cut in half lengthwise and thinly sliced
  • 1 teaspoon shredded fresh ginger
  • 4 medium-size cloves garlic, thinly sliced
  • 2 or 3 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed, cut lengthwise into thin strips (do not remove the seeds)
  • 1 can (14.5 ounces) diced tomatoes
  • 1 teaspoon coarse kosher or sea salt
  • 1/4 teaspoon ground turmeric
  • 1/4 cup finely chopped cilantro leaves and tender stems
  1. Place the rice in a medium-size bowl. Fill the bowl halfway with water, to cover the rice. Gently rub the slender grains through your fingers, without breaking them, to wash off any dust or light foreign objects (like loose husks), which will float to the surface. The water will become cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now fill the bowl halfway with cold water and let it sit at room temperature until the kernels soften, 20 to 30 minutes; drain.
  2. Heat the ghee in a medium-size saucepan over medium-high heat. Sprinkle in the cloves, cardamom pods, cinnamon sticks, and mace. Cook until they sizzle, crackle, and smell aromatic, 15 to 30 seconds. Then add the onion and stir-fry until it is light brown around the edges, 5 to 7 minutes.
  3. Mix in the ginger, garlic, and chiles. Cook, stirring, for about 1 minute. (You don't want the garlic to brown because its nutlike crunch is important to the rice's texture.) Stir in the tomatoes, with their juices, and the sea salt and turmeric. Simmer, uncovered, stirring occasionally, until the tomatoes soften, 5 to 7 minutes.
  4. Add the drained rice and toss gently to coat the grains with the tomato sauce. Pour in 1 1/2 cups water, and stir once to incorporate the ingredients. Bring to a boil, still over medium-high heat. Cook until the water has evaporated from the surface and craters are starting to appear in the rice, 5 to 8 minutes. Then (and not until then) stir once to bring the partially cooked layer from the bottom of the pan to the surface. Cover with a tight-fitting lid and reduce the heat to the lowest possible setting. Cook for 8 to 10 minutes (10 minutes for a gas burner). Then turn off the heat and let the pan stand on that burner, undisturbed, for 10 minutes.
  5. Remove the lid, fluff the rice with a fork, sprinkle with cilantro, and serve. (Remove the cloves, cardamom pods, and cinnamon sticks before you serve it, or just remind folks to eat around them.)
  • This recipe is a Wildcard Contest Winner!

Tags: indian

Comments (103) Questions (0)

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6 months ago Jann

Made this for my cooking club and Indian Night and it was very good. My husband loved it the next night with black beans! Really tasty recipe. Thank you.

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6 months ago dymnyno

It's great to see this recipe featured! I can hardly wait for my trip to India this December.

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6 months ago pauljoseph

Please don't forget to visit us when you are in Kerala,India

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6 months ago pauljoseph

Please don't forget to visit us when you are in Kerala,India

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6 months ago pauljoseph

Please don't forget to visit us when you are in Kerala,India

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about 1 year ago ubs2007

Incredible! "Wow...this is amazing" said my 4 yr old. I'm Indian so I've always been skeptical about Indian recipes. This recipe was scrumptious, authentic (at least the way my Kashmiri mother use to make it). Thank you very much for the meticulously detailed, delicous recipe...may be one day I'll enhance my repertoire of northern Indian dishes:)

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about 1 year ago pauljoseph

Thank you for your comment

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about 1 year ago pauljoseph

Thank you for your comment

07walking

over 1 year ago JSaez

Wow! Fabulous. I made this recipe today and it was so good. I even used brown rice instead and still amazing. Thank you!

07walking

over 1 year ago JSaez

Wow! Fabulous. I made this recipe today and it was so good. I even used brown rice instead and still amazing. Thank you!

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about 1 year ago pauljoseph

Thank you

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over 1 year ago aargersi

We had this for dinner again last night. It really is the best rice I have ever eaten!!!

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over 1 year ago pauljoseph

thank you aargersi

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over 1 year ago ashleypiersonchasesdinner

This is right up my alley. I adore rice and all the wonderful spices used in this recipe. I can't wait to try!

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over 1 year ago pauljoseph

thank you for your comment

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over 1 year ago pauljoseph

thank you

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over 1 year ago Donald Short

Just discovered this site today and I'm so happy! new recipes ! I'll try this recipe and thank you so much!

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over 1 year ago pauljoseph

Donald Short Thank you any more Indian recipe please ask

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over 1 year ago nogaga

I just discovered this! How wonderful! Definitely my next rice dish :)

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over 1 year ago pauljoseph

Thank you nogaga

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over 1 year ago mangoes2020

In order to succeed this recipe you have to use Diamond Pearl Basmati Rice. This is a Pure Indian Basmati rice. If you want more informations go on the website http://www.sonaimpex.net or send a mail at info@sonaimex.com

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over 1 year ago pauljoseph

You can use Kohinoor Basmati Rice http://www.kohinoorfoods...

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over 1 year ago innoabrd

actually, this recipe doesn't need any SPAM to be good. it stands on its own merits. Please don't spam here, mangoes2020. It's rude.

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over 1 year ago pauljoseph

innoabrd Thank you I never thought mangoes2020 comment is SPAM I cant delete my link above you can use ANY Bamathy no problem i HOPE FOOD52 WILL DEFLATE BOTH LINK SORRY AGAIN

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over 1 year ago Panfusine

just made this for dinner (substituting crushed tomatoes instead of diced ones..) delightful treat, Makes me want to quote a sanskrit blessing 'Anna daata sukhi bhava' (May the person who provides you food, live well & prosper!)

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over 1 year ago pauljoseph

'Anna daata sukhi bhava' Sanskrit thank you for your comment Panfusine please call us when you are in India

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almost 2 years ago 76sarah

Made this with brown rice and baked it--fabulous!

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almost 2 years ago pauljoseph

76sarah Thank you any more Indian recipe please ask

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almost 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I made this the other night and it is sensational. And it's so easy. Without question, this is one of my favorite recipes, ever, on food52. Thank you, pauljoseph! ;o)

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almost 2 years ago pauljoseph

thanks a million AntoniaJames you relay encouraging me to add more recipes

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almost 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I plan to make this, at long last, tomorrow evening. I don't have any whole blades of mace, but I do have some mace (from India), that is in small broken pieces. How much should I use? I assume I should pound them with a mortar and pestle . . . .I am so looking forward to this. Thank you. ;o)

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almost 2 years ago innoabrd

Mace is the lacy covering around a nutmeg, to give you an idea of scale. So a blade, by my reckoning and roughly speaking, is about an inch long by 1/4". Definitely just use them whole rather than ground. That's one of the distinguishing characteristics of South Indian cooking, IMO. The whole spice gives you a much different result than the ground and fried spice used in north India.

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almost 2 years ago pauljoseph

Thank you AntoniaJames do exactly what step 2 says use whole mace

Yes innoabrd is correct a blade, of mace is , is about an inch long by 1/4".

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almost 2 years ago TheWimpyVegetarian

I made this for dinner last night it was just perfect!!! Thanks so much for a GREAT recipe!!

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almost 2 years ago pauljoseph

ChezSuzanne thank you

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about 2 years ago aargersi

We made this again last night and all 6 of us LOVED IT!

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about 2 years ago pauljoseph

Thank you aargersi

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about 2 years ago SallyCan

I'm so glad to see this as a Wildcard Winner! Well deserved!

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about 2 years ago pauljoseph

thank you sally

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about 2 years ago MyCommunalTable

Congrats on the Wildcard win. You deserve it. I always enjoy seeing what you put on this site. Thank you.

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about 2 years ago deensiebat

Made this last night! I tried it with brown basmati, and tweaked the time and water to accommodate but didn't get it quite right (my constant peeking probably didn't help things either). But even with a slightly soppy result from my mistakes, the flavor was still lovely. I'll be making it again!

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about 2 years ago pauljoseph

next time try with white Pakistani or Indian basmati rice

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about 2 years ago edamame2003

oh, yum! this looks delicious--i like the tomato and peppers! saucy and spicy--i wish i'd seen this before trying to figure out my mom's Thai Biryani! great recipe--congratulations to you!

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about 2 years ago pauljoseph

THANK YOU