Wednesday, October 17, 2012

Tomato Rice with Peas

Tomatoes are in abundance in the market these days.  I bought about 10 kilos and made a tomato sauce to be used in my food when there are none at home.  I also attempted a tomato soup which was not appreciated by my son at home because it tasted too “tomato-ey”.  Now, how else should a tomato soup taste if not “tomato-ey”.  I have come across some other recipes to use tomatoes in, but for today have used them in my sister’s favorite recipe – the tomato rice.  A simple vegetarian dish using up tomatoes you have lying around in the house.  It can be paired with some fried fish or grilled chicken or just salad.

We even planted two cherry tomato plants having zero expectations of them bearing any fruit as this was our third attempt in two years.  But this year it bore little cherry tomatoes – not a lot but a couple can be harvested everyday and eaten.  I have put the plants in large pots near the entrance door so we pick a couple every time we get back home, wash and savor the sweet fruits of organic home grown cherry tomatoes.

Preparation Time: 45 minutes
Serves: 4


250 grams basmati rice
20 grams unsalted butter
1 red onion, sliced finely
1 teaspoon ginger-garlic paste
1 teaspoon cumin seeds
4 black peppercorns
2 cloves
1” piece cinnamon
75 grams green peas, fresh or frozen
200 grams tomatoes, chopped
2 tablespoons tomato puree
500 ml boiling water
2 tablespoons fresh coriander leaves, chopped
Salt to taste


  1. Rinse the rice under cold running water, put in a bowl and cover with warm water.  Soak for 15 minutes and drain and keep aside.   
  2. Heat the butter in a large vessel.  When melted, add the chopped onion, ginger-garlic paste, cumin seeds, peppercorns, cloves and cinnamon and stir fry for a couple of minutes.   
  3. Add the peas and tomatoes and tomato puree.  Stir for another couple of minutes.   
  4. Now add the drained rice and boiling water.  Bring to a boil.   
  5. Add the salt, cover and reduce the flame and simmer gently for 10 to 15 minutes or till the rice is cooked completely.   
  6. Add the coriander leaves and stir the rice.  Fluff the rice grains with a fork and serve hot.

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