Tomato Garlic Rice

A super quick and easy Garlic Tomato Rice Meal solves your weeknight dinner plans in a savory appetizing manner!

Fluffed up Basmati Rice, cooked in a tantalizing Tomato and Garlic Sauce.

Tomato Garlic Rice

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Tomato Garlic Rice

Author: Shana Shameer

Difficulty: Beginner Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Servings: 6

Description

Tomato garlic rice is a flavorful and aromatic dish that combines the tanginess of tomatoes with the savory notes of garlic. It's a versatile side dish that pairs well with various side dishes or can be enjoyed on its own.   

Ingredients:

Servings

• 3 cups Basmati rice

• 4 Large Tomatoes

• ¹⁄₂ cup Garlic (OR MORE)

• 2 Tbsp Minced Green chillies

• 2 Chicken bouillon cubes (Optional but recommended: this adds nice flavor - use veg cubes for vegetarian option)

• 1-2 tsp Tomato paste (concentrate)

• 3 Tbsp Coriander leaves /Cilantro, finely chopped

• 1- 1 ¹⁄₂ tsp Garam Masala

• ¹⁄₄ cup Oil (sunflower oil)

• Salt (As needed)

Instructions

Video ON

1. Rinse the rice thoroughly till the water runs dry. Rinse at least 4-5 times. Keep drained. (No soaking required).
2. 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).
3. Grind the tomatoes to a fresh puree as well, without water. Set aside the garlic paste and pureed fresh tomatoes.
4. 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.
5. Add the green chillies.
6. 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.
7. Add the chicken bouillon cubes and mash through the mix, if using.
8. Add the tomato paste and stir through till you get a nice deep red color, and the sauce thickens further.
9. Now add the chopped coriander and garam masala. Stir well.
10. Add the drained rice and fry for 1 minute in the sauce. Not too long or the grains tend to break.
11. 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.
12. 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.
13. 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.
14. 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.
15. Allow to cool off in an airy area.
16. I like to serve this with chilli chicken/ chilli fish/ chilli veg and raita.

Note

• Recipe Video in Malayalam.

• Key Ingredients: Basmati Rice, Tomato, Garlic, Green Chilli, Oil, Stock/Water, Coriander, Garam Masala, Salt.

Keywords: Tomato Garlic Rice, Tomato Rice, Garlic Tomato Rice