Tomato Coriander Spiced Rice
Tomato Coriander infused Spice Basmati Rice
Servings Prep Time
2people 10mins
Cook Time
Servings Prep Time
2people 10mins
Cook Time
  • 2tbsp OilI used sunflower oil, you could use vegetable oil too
  • 2cloves garlicpeeled and coarsely chopped
  • 1/2inch Gingerpeeled and coarsely chopped
  • 1medium green chillideseeded partially ( if using a very spicy chilli) and chopped coarsely
  • 2medium tomatoeschopped
  • 1/2bunch coriander leavessteams and leaves, washed, cleaned and coarsely chopped
  • 2small red onionsjulienned
  • 1cup Basmati Ricewashed 3 times in cold water
  • 2cup cold water
  • 1-2 bay leaves
  • 10-12 cashews
  • 1-2tsp turmeric powder
  • Salt to taste
Recipe Notes
  1. Grind the ginger, garlic, green chilli and tomatoes in a smooth puree/paste in a blender or food processor.
  2. In a big pan, heat the oil and add the cashews to it and brown them. 
  3. Add the bay leaves in and gently roast.
  4. Now throw in the onions, salt and turmeric and saute until the onions turn translucent and soft.
  5. Pour the tomato-ginger-garlic-chilli paste and the chopped coriander leaves into the pan.
  6. Stir everything together and cook until the water from the tomato has evaporated and it thickens.
  7. Reduce the heat and tip in the washed Basmati rice, bring everything together. Add some salt and the 2 cup of water to the rice.
  8. Cover and cook over a low-medium heat for about 20-30 mins, whilst stirring everything every few mins. If you are cooking in a pressure cooker, then cook until 5 whistles on the pressure cooker. Then turn off the heat and wait until the pressure releases and the cooker is safe to open.
  9. Tomato Coriander Spiced Rice is ready to devoured, serve alongside poppadums, raita and curries and some sliced red onions with plenty of lemon juice.