Tomato masala rice (to use up leftovers!)

By • July 17, 2014 2 Comments

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Author Notes: This is a quick-fix spicy tomato rice, that works best with leftover rice. Slightly different from the traditional recipe for "tomato bhaath" as it is called in South India, this one works in a jiffy when you have just a pot of leftover rice and no vegetables or meat to cook it with. Uses a handful of simple, everyday ingredients found in Indian kitchens, can be thrown together in a jiffy and for something so simple, it results in a wonderfully fragrant, spicy, hearty meal. Not overly spiced with too many masalas (as is usually the case with Indian Biryanis) it is heavy on the natural tang of tomatoes and a dash of lime takes that up a notch. The flavours and fragrance comes mostly from the basic aromatics. Just the kind of lovely outcome to get from leftovers.Revati


Serves 2-3 people

  • 1 cup uncooked rice (will double when cooked)
  • 3 medium sized tomatoes, chopped small
  • 1 medium sized onion, sliced thinly into half moons
  • 1 teaspoon minced ginger
  • 1 tablespoon finely chopped green chillies
  • 1/4 cup (loosely packed) fresh cilantro
  • 1 teaspoon mustard seeds
  • 1 inch stick cinnamon
  • 5-6 black peppercorns
  • 1 pinch turmeric
  • 1 1/2 teaspoons garam masala or any other curry powder
  • Salt
  • 1/2 lime, juiced
  1. In some warm oil, sputter the mustard seeds and cumin seeds
  2. Add the onions, followed by the cardamom, cinnamon and peppercorns till they are puffed up and got fragrant
  3. Next, add the tomatoes and a dash of salt to break them down, continue to saute till the tomatoes turn completely mushy
  4. Add the turmeric, chilli powder and mix well, saute for a 3-4 minutes on a low flame
  5. Add the garam masala (or curry powder of your choice), followed by the cilantro and saute till wilted and fragrant
  6. Add cold rice, mix well and toss on a low flame till it is uniformly coloured
  7. Add salt to taste, adjust spices if needed and squeeze the juice of half a lime

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