Indian style rice with tomatoes

4 servings

30 minutes

Indian-style rice with tomatoes is a fragrant dish that combines spicy spices and fresh vegetables. The recipe's origins delve deep into Indian cuisine, where spices play a key role in creating rich flavors. Basmati absorbs the aromas of turmeric, mustard seeds, and dried chili, creating an exquisite palette of tastes. The slight acidity of tomatoes pairs with the pungency of asafoetida, while garlic and onion add depth to the dish. Traditionally served as a side to vegetable or meat dishes, it also stands well on its own. It's an ideal choice for those who appreciate spicy and warming cuisine filled with the flavors and traditions of India.

Energy value per serving

• Calories: 334.5
• Proteins: 6.4g
• Fats: 14.2g
• Carbohydrates: 43.2g

Ingredients

• Basmati rice: 1 glass
• Canola oil: 0.3 glass
• Black mustard seeds: 1 tbsp
• Turmeric: 0.3 tsp
• Chile de arbol pepper (dried): 3 pc
• Finely chopped garlic: 2 clove
• Onion: 1 head
• Tomatoes: 3 pc
• Asafoetida: 0.3 tsp
• Coarse salt: to taste

Cooking steps

1. In a medium-sized pot, bring 6 cups of water to a boil.

2. Add rice and cook, stirring occasionally, for 10-12 minutes until the rice is done.

   Required ingredients:

   • Basmati rice: 1 glass

3. Drain the water from the rice, transfer the rice to a bowl. Add oil to the pan and heat on high heat.

   Required ingredients:

   • Canola oil: 0.3 glass

4. Roast mustard seeds, turmeric, leaves of black-fruited muraya, and chili for 1-2 minutes until the seeds start to crackle.

   Required ingredients:

   • Black mustard seeds: 1 tablespoon
   • Turmeric: 0.3 teaspoon
   • Chile de arbol pepper (dried): 3 pieces

5. Add garlic, onion, and tomatoes; simmer until the tomatoes are cooked for 6-8 minutes.

   Required ingredients:

   • Finely chopped garlic: 2 cloves
   • Onion: 1 head
   • Tomatoes: 3 pieces

6. Add asafoetida and salt; mix with rice.

   Required ingredients:

   • Asafoetida: 0.3 teaspoon
   • Coarse salt:  to taste