Tomato Rice (Tamatar Biryani)
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Author Notes: We made this rice for Raghavan Iyer -- Cookbook Author, Magazine Writer, Culinary Educator -- and I'm thanking him for writing this recipe. - pauljoseph
- pauljoseph
Food52 Review: 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
- A&M
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
- 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.
- 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.
- 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.
- 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.
- 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
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7 days ago HaLi HopKins
I made this before and we loved it! If I want to double the recipe, do I need to add 2 cans of tomatoes?
about 1 month ago piacere
Fantastic aroma filled our home when this was cooking. Great fun to try the new rise rinsing and soaking techinique too. Wonderful flavors and rice texture in the finished dish. The only drawback was needing to eat around the spices. Cinammon sticks could be easily removed. The cardamom pods virtually disintegrated and so did the mace blades so no worries there either. Avoiding the cloves was a bit trickier. :-)
3 months ago ami@naivecookcooks
i just made it and it reminds me of home cooked food in India!
9 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.
9 months ago dymnyno
It's great to see this recipe featured! I can hardly wait for my trip to India this December.
9 months ago pauljoseph
Please don't forget to visit us when you are in Kerala,India
9 months ago pauljoseph
Please don't forget to visit us when you are in Kerala,India
9 months ago pauljoseph
Please don't forget to visit us when you are in Kerala,India
over 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:)
over 1 year ago pauljoseph
Thank you for your comment
over 1 year ago pauljoseph
Thank you for your comment
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!
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!
over 1 year ago pauljoseph
Thank you
over 1 year ago aargersi
Abbie is a trusted source on General Cooking.
We had this for dinner again last night. It really is the best rice I have ever eaten!!!
over 1 year ago pauljoseph
thank you aargersi
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!
over 1 year ago pauljoseph
thank you for your comment
over 1 year ago pauljoseph
thank you
almost 2 years 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!
almost 2 years ago pauljoseph
Donald Short Thank you any more Indian recipe please ask
almost 2 years ago nogaga
I just discovered this! How wonderful! Definitely my next rice dish :)
almost 2 years ago pauljoseph
Thank you nogaga
almost 2 years 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
almost 2 years ago pauljoseph
You can use Kohinoor Basmati Rice http://www.kohinoorfoods...
almost 2 years 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.
almost 2 years 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
almost 2 years 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!)
almost 2 years ago pauljoseph
'Anna daata sukhi bhava' Sanskrit thank you for your comment Panfusine please call us when you are in India
about 2 years ago 76sarah
Made this with brown rice and baked it--fabulous!
about 2 years ago pauljoseph
76sarah Thank you any more Indian recipe please ask
about 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)
about 2 years ago pauljoseph
thanks a million AntoniaJames you relay encouraging me to add more recipes
about 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)
about 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.
about 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".
about 2 years ago TheWimpyVegetarian
I made this for dinner last night it was just perfect!!! Thanks so much for a GREAT recipe!!
about 2 years ago pauljoseph
ChezSuzanne thank you
over 2 years ago aargersi
Abbie is a trusted source on General Cooking.
We made this again last night and all 6 of us LOVED IT!
over 2 years ago pauljoseph
Thank you aargersi
over 2 years ago SallyCan
I'm so glad to see this as a Wildcard Winner! Well deserved!
over 2 years ago pauljoseph
thank you sally
over 2 years ago MyCommunalTable
Congrats on the Wildcard win. You deserve it. I always enjoy seeing what you put on this site. Thank you.
over 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!
over 2 years ago pauljoseph
next time try with white Pakistani or Indian basmati rice
over 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!
over 2 years ago pauljoseph
THANK YOU
over 2 years ago monkeymom
So happy to see this picked! Congratulations pauljoseph!
over 2 years ago pauljoseph
thank you a million to Amanda and Merrill and all Food52 members that all of you are one of our (me and our family and friends ) favorite and its the best food blog
over 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
This is on the menu this week at our house, for sure. I am so looking forward to making -- and eating -- it!! Congratulations, pauljoseph on this well-deserved honor. ;o)
over 2 years ago pauljoseph
Thank you AntoniaJames
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
OK, pauljoseph, you inspired me. I am making this right now. Had to made a few minor substitutions based on what I had in the house, but it smells SO good. And I am turning it into a one-dish meal by laying some fish filets that I had planned to cook tonight over the rice for the final steaming. (I did open the pan to turn them over.) Wonderful. Not anything I would have ever made without your inspiration. Thank you! And thanks A&M for this discovery.
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Oh, I almost forgot! Here's the other great thing about this recipe: I'm a clean as you go kind of girl, the dinner is finishing on the stove, and except for that, my kitchen is clean! Hooray! No big after-dinner clean-up!
over 2 years ago pauljoseph
Thank you drbabs next time have with lime pickle
over 2 years ago testkitchenette
I will be making this this weekend...thanks for contributing such tasty recipes!
over 2 years ago pauljoseph
Thank you testkitchenette
over 2 years ago TheWimpyVegetarian
This looks wonderful pauljoseph!!! I think I'll make it this weekend! Congrats for the great win!
over 2 years ago pauljoseph
Thank you ChezSuzanne
over 2 years ago Sadassa_Ulna
Congratulations, this sounds great, thank you for contributing so many great recipes!
over 2 years ago pauljoseph
Sadassa_Ulna for you kind comment
over 2 years ago nannydeb
Congratulations!
over 2 years ago pauljoseph
Thank you
over 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
Hooray, pauljoseph! This sounds delicious.
over 2 years ago pauljoseph
Thank you hardlikearmour
over 2 years ago fortheloveofyum
I was just looking at this recipe a few days ago and thought it looked fabulous, I'm really glad pauljoseph got the wildcard win! Many Congrats! :)
over 2 years ago pauljoseph
fortheloveofyum thank you
over 2 years ago onetribegourmet
Congrats Paul! My mouth is watering thinking just thinking about this Byriani!
over 2 years ago pauljoseph
Thank you
over 2 years ago healthierkitchen
Look forward to trying this soon! I just got Raghavan Iyer's Betty Crocker cookbook!
over 2 years ago pauljoseph
healthierkitchen Lots of relay good Indian recipes in that book one of our favorite author also try to buy Maya Kaimals Savoring the Spice Cost of India lots of Kerala recipes
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Congratulations, pauljoseph! Can't wait to make this dish!
over 2 years ago pauljoseph
mrslarkin thank you
over 2 years ago WinnieAb
Yay PaulJoseph! So happy this is a wildcard win!
over 2 years ago pauljoseph
Thank you WinnieAb
over 2 years ago TiggyBee
How wonderful pauljoseph!!! Congratulations on your beautiful rice!
over 2 years ago pauljoseph
Thank you
over 2 years ago Bevi
Congrats to you!!
over 2 years ago pauljoseph
Bevi thank you
over 2 years ago lastnightsdinner
So wonderful - congrats to pauljoseph!
over 2 years ago pauljoseph
lastnightsdinner thank you
over 2 years ago gingerroot
Congrats pauljoseph! I am so thrilled for you - a well deserved wild card win! I will make this again soon.
over 2 years ago pauljoseph
gingerroot thank you have with lime pickle
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Congratulations, pauljoseph!
over 2 years ago pauljoseph
Thank you drbas
over 2 years ago aargersi
Abbie is a trusted source on General Cooking.
Hurrah! This rice is SO good, great wildcard choice! Congratulations!!!
over 2 years ago pauljoseph
Thank you
over 2 years ago innoabrd
Bravo! Will look forward to trying it.
over 2 years ago pauljoseph
Please try and send me a picture
over 2 years ago Kitchen Butterfly
PaulJoseph - I am a HAPPY Woman to see you hounoured. Fantastic. Congratulations - Woow.
over 2 years ago pauljoseph
Yes Kitchen Butterfly as a man I am very proud of that
over 2 years ago Midge
Congrats pauljoseph! This looks so delicious.
over 2 years ago pauljoseph
MIdge thank you
over 2 years ago Sagegreen
Congrats on the wildcard win, pauljoseph! So happy for you.
over 2 years ago pauljoseph
Thank you sagegreen
over 2 years ago SallyCan
I made this and it is so fragrant and lovely. If you don't like too much heat, you could seed the peppers...
over 2 years ago pauljoseph
Yes that helps
over 2 years ago gingerroot
This looks delicious - and I bet it smells wonderful as it is cooking (fragrant rice, cardamom, cinnamon, cloves, ginger, garlic, chili - YUM!). I am saving this and will try it soon.
over 2 years ago pauljoseph
Thank you
over 2 years ago gingerroot
I made this tonight for my family and it was delicious. To add some protein, I did brown some ground beef separately with onion and garlic and combined it with the finished rice. Everyone enjoyed it, even my three year old son (who usually does not like tomatoes). Thank you for a fantastic recipe! We will be making this again soon.
over 2 years ago pauljoseph
Thank you I also want try with ground beef
over 2 years ago aargersi
Abbie is a trusted source on General Cooking.
Pauljoseph - I made this for dinner last night and it is EXCELLENT - all of the seasonings are present but no one thing overpowers the other. I followed the directions precisely and it came out perfect - we ate as much as we could last night and divided up the leftovers for our lunches today. Excellent recipe!!
over 2 years ago pauljoseph
Thank you aargersi As somebody trying our recipe, this kind of commend ( very rare) really encourage me to post real genuine try out (at least 5 time recipes) with real picture thank you again
over 2 years ago pauljoseph
Thank you all for you commend
over 2 years ago aargersi
Abbie is a trusted source on General Cooking.
I am making this! Sounds SO good and we just happen to have everything in the pantry!
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
this sounds wonderful, pauljoseph! Thank you.
over 2 years ago Sagegreen
What a great rice recipe! Thank you.