Tomato Coriander Spiced Rice

I remember clearly when my Mum told me about this really delicious sounding ‘jhatpat’ (meaning: quick and easy) Tomato Coriander Spiced Rice recipe. She said she made it when she didn’t have any vegetables in her fridge and had returned home after spending the whole morning going from one counter to another in her local bank branch.

Her words, ‘Its so quick to make, just grind all the ingredients into a paste, but use Basmati rice only and cook in the rice cooker’. I made a mental note of the ingredients because I promise you unlike any other Indian recipe, this recipe literally has a handful of ingredients.

And the reason I know this is because I made this dish when I was in the same situation tonight. With only tomatoes and a grotty looking carrot, I had no other vegetable or meat to work with for dinner. I also remembered how Mum had said one day, ‘ Sometimes when you have only a few ingredients and you end up cooking in a mad hurry, you end up with the most delicious dishes.’

So so true with this flavourful yet super easy rice dish. It still tastes like a lot has gone into making it. You could serve this dish at a dinner party alongside curries and rotis. This Tomato coriander Spiced Rice would be the perfect companion to a vegetarian or meat curry.

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Tomato Coriander Spiced Rice

Tomato Coriander infused Spice Basmati Rice

Course

Side Dish

Cuisine

Indian

Prep Time

10 mins

Cook Time

30 mins

Servings

people

Ingredients

• 2 tbsp Oil I used sunflower oil, you could use vegetable oil too
• 2 cloves garlic peeled and coarsely chopped
• 1/2 inch Ginger peeled and coarsely chopped
• 1 medium green chilli deseeded partially ( if using a very spicy chilli) and chopped coarsely
• 2 medium tomatoes chopped
• 1/2 bunch coriander leaves steams and leaves, washed, cleaned and coarsely chopped
• 2 small red onions julienned
• 1 cup Basmati Rice washed 3 times in cold water
• 2 cup cold water
• 1-2 bay leaves
• 10-12 cashews
• 1-2 tsp turmeric powder
• Salt to taste

Course Side Dish Cuisine Indian Prep Time 10 mins Cook Time 30 mins Servings people Ingredients 2 tbsp Oil I used sunflower oil, you could use vegetable oil too 2 cloves garlic peeled and coarsely chopped 1/2 inch Ginger peeled and coarsely chopped 1 medium green chilli deseeded partially ( if using a very spicy chilli) and chopped coarsely 2 medium tomatoes chopped 1/2 bunch coriander leaves steams and leaves, washed, cleaned and coarsely chopped 2 small red onions julienned 1 cup Basmati Rice washed 3 times in cold water 2 cup cold water 1-2 bay leaves 10-12 cashews 1-2 tsp 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.

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