Tomato Garlic Rice Recipes

TOMATO GARLIC RICE

Steps:

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

BAKED RICE WITH SLOW-ROASTED TOMATOES AND GARLIC

Steps:

• Heat oven to 350 degrees.
• In an 8-by-12-inch casserole dish, toss together tomatoes, garlic, shallots, cilantro stems, thyme, cinnamon sticks, 1/2 teaspoon salt and pepper to taste. Pour oil over everything, then bake until vegetables are soft, about 1 hour. Remove from oven and increase oven temperature to 450.
• Without stirring anything, sprinkle rice evenly over vegetables. Top with remaining 1/2 teaspoon salt and plenty of black pepper.
• Carefully pour boiling water over rice, then cover dish tightly with foil and bake for 25 minutes, until rice is cooked. Remove from oven and set aside for 10 minutes, still covered.
• Remove foil, gently stir in cilantro leaves, taste and add more salt if needed, and serve.

TOMATO RICE

Steps:

• In a large saucepan over medium heat, soften the onion and garlic in the oil.
• Add the rice and stir to coat the grains with oil.
• Add the broth and tomatoes.
• Season with salt and pepper.
• Bring to a boil, lower the heat, cover and simmer until cooked about 25 minutes.

GARLIC TOMATO RICE BOWL

Steps:

• Wash rice 2-3 times with water and soak in water for 30 minutes in medium sized pot.
• Add 1/2 teaspoon salt, shahi jeera and cardamom in soaked rice.
• In small pan heat 2 1/2 tablespoon of oil at medium heat .
• Add cumin seeds and add chopped onion. Saute onion for 5-6 minutes until onion becomes light brown. Lower the heat.
• Add garlic paste and saute for 2-3 minutes.
• Add tomato puree, 1/2 teaspoon salt, turmeric powder, red chili powder, cilantro and stir well for 6-7 minutes.
• Let it cool down and set aside.
• Now boil rice at medium high heat and add 1/2 tablespoon oil.
• After 15-17 minutes check if rice is almost done but should not be over cooked.
• Drain excess water through sieve and let rice cool for 5 minutes.
• Mix rice and tomato mixture well and heat for 5 more minutes to incorporate well.
• Serve in serving bowl and garnished with spring onion.