Global Veg » A Culinary Journal

Tomato Rice

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Italian, Spanish and Indian cuisines have a lot in common. They use a lot of similar spices, like cumin and saffron. They are known for amazing rice dishes- risotto (Italian), paella (Spanish), biryani/pulao (Indian).

They also all use the triumvirate of vegetables in some form in their cuisine- tomatoes, green peppers and onions. Great by themselves, amazing when combined.

Today’s recipe is an Indian pulao where I combine well cooked basmati rice with  a sauce of spices, tomatoes, green peppers and onions.

You can use freshly cooked rice or leftover plain rice as well. It’s a very simple dish that can be made in under 25 minutes. It goes great with the roasted plantain chips from my earlier blog post.

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Here is how to make it:

Ingredients

2 large tomatoes

1 small green pepper

1 small onion

1 teaspoon ginger paste (or diced fresh ginger)

1 green chile (optional)

6 curry leaves (optional)

1 teaspoon olive oil

1/2 teaspoon mustard seeds

1 teaspoon cumin seeds

1 teaspoon ground cumin powder

1 teaspoon ground coriander powder

1/2 teaspoon salt

1 cup rice, cooked (see my “how to” on cooking rice in the Learn menu)

Method

1. Dice 2 large tomatoes, 1 small green pepper and julienne or dice 1 small onion.

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2. Heat the oil in a sauté pan. Add the mustard and cumin seeds. When the mustard starts popping add the green peppers and onions. Sauté until the onions are lightly browned.

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3. Add the tomatoes, ginger, optional green chile and optional curry leaves. Cook well until the tomatoes are soft.

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4. When the tomatoes are well cooked, add the coriander and cumin powders. Mix well.

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5. Add the cooked rice and mix well. Salt to taste.

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