Tomato Garlic Rice
A super quick and easy Garlic Tomato Meal solves your weeknight dinner plans in a savory appetizing manner!
Fluffed up Basmati Rice, cooked in a tantalizing Tomato and Garlic Sauce.
The Recipe Intro has more information as well as Recipe Video. Don’t forget to check it out.
Ingredients:
| Basmati rice | 3 cups | |
| Tomatoes | 4 Large | |
| Garlic (OR MORE) | 1/2 cup | |
| Minced Green chillies | 2 Tbsp | |
| chicken bouillon cubes (Optional but recommended: this adds nice flavor - use veg cubes for vegetarian option) | 2 | |
| Tomato paste (concentrate) | 1 -2 tsp | |
| Coriander leaves /Cilantro, finely chopped | 3 Tbsp | |
| Garam Masala | 1 - 1 1/2 tsp | |
| Oil( sunflower oil ) | 1/4 cup | |
| Salt | As needed |
Method:
- Rinse the rice thoroughly till the water runs dry. Rinse at least 4-5 times. Keep drained. (No soaking required).
- Grind the garlic to a smooth paste, without adding water. (The more garlic, the better the rice tastes, I often add more than half a cup).
- Grind the tomatoes to a fresh puree as well, without water. Set aside the garlic paste and pureed fresh tomatoes.
- Heat oil in a pot for cooking the rice. Add the garlic and on a medium flame, stir well and saute, till translucent and fragrant. Careful that it doesn’t go brown in color.
- Add the green chillies.
- Now, add the tomato puree and cook on a medium flame patiently for 10 minutes, with occasional stirring, till the oil begins to separate and the sauce thickens.
- Add the chicken bouillon cubes and mash through the mix, if using.
- Add the tomato paste and stir through till you get a nice deep red color, and the sauce thickens further.
- Now add the chopped coriander and garam masala. Stir well.
- Add the drained rice and fry for 1 minute in the sauce. Not too long or the grains tend to break.
- Add 5 1/2 cups (1 up +240 mls) of water and bring to a boil. Add salt as needed. Use only 1 tsp if you have already added the chicken stock cubes.
- As soon as the water has come to a boil, stir once, taste and add some more garam masala if desired. Cover with a tight lid and reduce heat.
- Simmer for about 7 minutes, till all the water is absorbed. Stir once or twice in between but try not to stir during the last 3 minutes of cooking to get perfect rice.
- As soon as all water is absorbed, fluff up the rice from the bottom of the pot, tossing gently a couple of times (To allow trapped steam to escape. Don’t toss the hot rice too much or you risk mashing up the texture.
- Allow to cool off in an airy area.
- I like to serve this with chilli chicken/ chilli fish/ chilli veg and raita.
Tomato Garlic Rice
Notes:
Key Ingredients: Basmati Rice, Tomato, Garlic, Green Chilli, Oil, Stock/Water, Coriander, Garam Masala, Salt.
EAT AND TELL!!! Let us know if you tried – Tomato Garlic Rice
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