bohemianwanderer – This tomato rice recipe combines fragrant basmati rice with fresh tomatoes, aromatic spices, and crunchy cashews. The dish takes about one hour from start to finish and serves four people. Begin by soaking 250 grams of basmati rice in cold water for 15 minutes. After soaking, drain the rice and rinse it thoroughly under cold running water to remove excess starch.
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Next, prepare the tomatoes. Take 250 grams of firm, ripe tomatoes—approximately two large ones—and chop them roughly. Place the chopped tomatoes in a blender and blitz them until smooth. Then strain the puree through a sieve, collecting the tomato liquid in a bowl. This liquid adds a fresh tomato flavor to the rice. Keep the leftover pulp aside for another use, such as a masala base or chutney.
Gather your spices and aromatics: six teaspoons of melted ghee, 20 grams of cashew nuts, one teaspoon each of black mustard seeds and cumin seeds, and 10 to 12 fresh curry leaves. Also, peel and thinly slice two banana shallots. These ingredients provide depth and texture to the dish, making it rich and satisfying.
Cooking the Tomato Rice with Spices and Cashews
Heat two teaspoons of melted ghee in a wide pan or wok with a lid on low heat. Lightly toast the cashew nuts in the ghee, stirring frequently. Remove them as soon as they begin to change color to avoid burning. Add the remaining four teaspoons of ghee to the pan. Tip in the mustard and cumin seeds, allowing them to pop and release their aroma.
Next, add the curry leaves and sliced shallots. Increase the heat to high and cook, stirring continuously for three minutes. This step softens the shallots and infuses the ghee with flavor. Pour in the reserved tomato liquid and cook over medium heat for four minutes. This allows the tomato flavor to intensify and meld with the spices.
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Add one teaspoon of salt and the drained basmati rice to the pan, stirring well to combine. Then, pour in 450 milliliters of just-boiled water and bring everything to a boil. Once boiling, reduce the heat and gently stir in the toasted cashew nuts and juice of half a lemon. Finally, cover the pan with the lid and cook for eight minutes without stirring, allowing the rice to absorb all the liquid evenly.
After eight minutes, remove the pan from the heat and let it rest, covered, for at least five minutes. This resting period helps the rice finish cooking gently and allows the flavors to settle. Serve the tomato rice hot with a side of yoghurt to add a cooling, creamy contrast. This simple yet flavorful dish offers a perfect balance of tangy, nutty, and aromatic tastes that will delight any meal.
