Tomato Rice

🔥 Prep

• Rinse the 200 g Raw Rice thoroughly under running water until the water runs clear; soak in enough water to cover for 15 minutes, then drain.
• Roughly chop the 4 pcs Tomato and 1 pc Onion.
• Peel and mince the 4 cloves Garlic.
• Measure out 1 tsp Mustard Seeds, 0.5 tsp Fennel Seeds, 1 tsp Chilli Powder, 0.25 tsp Turmeric Powder, 1.25 tsp Salt, and 400 ml Water.

🔥 Cook

• 1. Heat 2 tbsp Oil in a heavy-bottomed pot or pressure cooker over medium heat until shimmering.
• 2. Add 1 tsp Mustard Seeds and 0.5 tsp Fennel Seeds; let them splutter for 30 seconds.
• 3. Add the chopped 1 pc Onion and sauté for 4–5 minutes until translucent and golden brown at the edges.
• 4. Add the minced 4 cloves Garlic and sauté for 1 minute until the raw smell disappears.
• 5. Add 1 tsp Chilli Powder and 0.25 tsp Turmeric Powder; stir constantly for 30 seconds to bloom the spices without burning.
• 6. Add the chopped 4 pcs Tomato and 1.25 tsp Salt; cook for 5–7 minutes, mashing with the back of the spoon, until the tomatoes break down completely and oil separates from the mixture.
• 7. Add the drained 200 g Raw Rice and gently toss for 1 minute to coat every grain with the tomato masala.
• 8. Pour in 400 ml Water and stir gently to combine; bring to a rolling boil.
• 9. If using a pot: Reduce heat to low, cover tightly with a lid, and simmer for 12–15 minutes until water is absorbed and rice is cooked. If using a pressure cooker: Close lid, place weight, and cook for 2 whistles on medium heat, then turn off heat.
• 10. Turn off heat and let the rice rest covered for 10 minutes (allow pressure to release naturally if using cooker).
• 11. Fluff the rice gently with a fork or flat ladle to separate grains without breaking them.

🔥 Serve

• Transfer the Tomato Rice to a serving bowl and garnish with a few fresh coriander leaves (optional).
• Serve hot with a side of plain yogurt, raita, or crispy papad/appalam.
• Pair with a simple vegetable stir-fry (poriyal) or potato fry for a complete meal.