न पुलाव न बिरयानी 10 Min में फेमस टोमॅटो राइस ऐसा मुँह से टपकेगा पानी Tomato Rice Recipe

Ingredients

• 1 medium Onion (roughly sliced)
• 3 medium Tomatoes (Hybrid/Bombay) (cut into chunks)
• 2 stalks Green Onion (Spring Onion) (separate white and green parts; white used now, green for garnish)
• 5 pieces Dry Red Chilies (adjust to spice preference)
• 1 inch Fresh Ginger (peeled and roughly chopped)
• 1 tablespoon Kashmiri Red Chili Powder (adds color and mild heat)
• 5 pieces Garlic Cloves (minced)
• 1 teaspoon Cumin Seeds
• 1 small piece Cinnamon Stick
• 5 pieces Black Peppercorns
• 2 pods Green Cardamom
• 2 pieces Cloves
• 2 tablespoons Butter (unsalted, cut into cubes)
• 2 tablespoons Vegetable Oil
• 1 tablespoon Salt (plus extra to taste)
• ½ teaspoon Turmeric Powder
• 1 teaspoon Coriander Powder
• 1 teaspoon Pav Bhaji Masala (optional, for extra depth)
• 1½ cups Cooked Basmati Rice (pre‑cooked, cooled)
• 400 grams Plain Yogurt (full‑fat, whisked thin with water)
• 2‑3 tablespoons Water (to thin yogurt)
• ½ teaspoon Black Salt (Kala Namak)
• ½ teaspoon Roasted Cumin Powder (Bhuna Jeera)
• ½ teaspoon Red Chili Powder
• ¼ teaspoon Black Pepper (freshly ground)
• ¼ cup Fresh Coriander Leaves (chopped)
• 2 pieces Green Chilies (sliced thin)
• ¼ cup Boondi (soak 5‑10 min, drain before adding to raita)

Instructions

1. Prep All Ingredients

   Slice the onion roughly, chop tomatoes into chunks, separate white and green parts of the spring onions, soak boondi in water for 5‑10 minutes, then drain. Whisk yogurt with 2‑3 tbsp water until slightly thin. Set aside.

   Time: PT10M

2. Make Tomato‑Chili Chutney

   In a blender, combine the chopped tomatoes, dry red chilies, ginger piece, and Kashmiri red chili powder. Blend to a coarse paste without adding water.

   Time: PT5M

3. Prepare Boondi Yogurt Raita

   To the thinned yogurt add black salt, roasted cumin powder, red chili powder, freshly ground black pepper, chopped coriander, the green part of spring onion, and the drained boondi. Mix well and refrigerate.

   Time: PT5M

4. Heat Fat

   Place the skillet on medium flame, add butter cubes and oil. Let butter melt completely.

   Time: PT2M

5. Sauté Garlic

   Add minced garlic to the pan and sauté for about 1 minute until fragrant but not browned.

   Time: PT1M

6. Toast Whole Spices

   Add cumin seeds, cinnamon stick, black peppercorns, cardamom pods, and cloves. Roast for 1 minute until aromatic.

   Time: PT1M

7. Sauté Onion

   Add the sliced onion (white part) and sauté for 2 minutes until it turns translucent and just starts to color.

   Time: PT2M

8. Cook Tomato Chutney Base

   Stir in the prepared tomato‑chili chutney. Cook for 4 minutes, stirring occasionally, until the oil begins to separate from the mixture.

   Time: PT4M

9. Add Spice Powders

   Season with salt, turmeric powder, coriander powder, and pav bhaji masala (if using). Mix well for 1 minute.

   Time: PT1M

10. Incorporate Cooked Rice

    Add the pre‑cooked rice to the pan. Gently fold to coat each grain with the spiced tomato base. Cook for 3 minutes on medium‑high heat.

    Time: PT3M

11. Finish with Fresh Herbs & Chilies

    Stir in the white part of spring onion, sliced green chilies, and chopped coriander leaves. Cook for another minute.

    Time: PT1M

12. Serve

    Transfer the spicy tomato rice to a serving bowl, garnish with the remaining green part of spring onion. Serve hot alongside the boondi raita and a papad.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

60 g

Fat

10 g

Fiber

4 g

Ingredient Substitutions

• Instead of Onion: shallot
• Instead of Tomatoes (Hybrid/Bombay): ripe plum tomatoes
• Instead of Green Onion (Spring Onion): chives
• Instead of Dry Red Chilies: red pepper flakes
• Instead of Fresh Ginger: ground ginger (use less)
• Instead of Kashmiri Red Chili Powder: regular red chili powder (use half)
• Instead of Garlic Cloves: garlic paste (1 tsp)
• Instead of Cumin Seeds: ground cumin (½ tsp)
• Instead of Cinnamon Stick: ground cinnamon (¼ tsp)
• Instead of Black Peppercorns: ground black pepper (¼ tsp)
• Instead of Green Cardamom: cardamom powder (¼ tsp)
• Instead of Cloves: ground cloves (¼ tsp)
• Instead of Butter: ghee
• Instead of Vegetable Oil: canola oil
• Instead of Salt: sea salt
• Instead of Turmeric Powder: ground turmeric
• Instead of Coriander Powder: ground coriander
• Instead of Pav Bhaji Masala: garam masala (½ tsp)
• Instead of Cooked Basmati Rice: any long‑grain rice
• Instead of Plain Yogurt: Greek yogurt (use less)
• Instead of Black Salt (Kala Namak): regular salt
• Instead of Roasted Cumin Powder (Bhuna Jeera): ground cumin
• Instead of Red Chili Powder: paprika (for color)
• Instead of Black Pepper (freshly ground): ground black pepper
• Instead of Fresh Coriander Leaves: cilantro
• Instead of Green Chilies: jalapeño (milder)
• Instead of Boondi: fried chickpea droplets

Equipment Needed

• Knife
• Cutting Board
• Blender or Food Processor
• Mixing Bowl
• Large Skillet or Wok
• Spatula or Wooden Spoon
• Measuring Spoons
• Grater (for ginger) (optional)

Critical Steps — Do Not Skip

• Blending tomato chutney without water
• Roasting whole spices until aromatic
• Cooking chutney until oil separates
• Gentle folding of pre‑cooked rice to avoid mushiness

Chef Tips from the Video

• For extra smoky flavor, briefly char the tomatoes before blending.
• A splash of lemon juice at the end brightens the dish.
• If you like extra crunch, reserve a handful of boondi to sprinkle on top just before serving.

Troubleshooting

Storage

Refrigerator: Raita up to 2 days; rice up to 2 days (reheat with a splash of water).

Freezer: Cooked rice can be frozen for up to 1 month; thaw before reheating.

Room temperature: Papad can be stored at room temperature in an airtight container for several weeks.

Make-Ahead Tips

• Tomato‑chili chutney can be prepared 1 day ahead and stored refrigerated.
• Boondi raita keeps well for 2 hours; make it while the rice is cooking.
• Cooked rice can be made in advance; cool quickly and refrigerate.

Frequently Asked Questions