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