Tomato Rice with Raita

Ingredients

• 🍚250 g basmati rice
• 🍅2 large tomatoes
• 🧅1 onion
• 🧄2 tsp ginger-garlic paste
• 🍦½ cup plain yogurt
• 🥒¼ cup cucumber, grated
• 🌻2 tbsp vegetable oil
• ⚫1 tsp mustard seeds
• 🌿1 tsp cumin seeds
• 🟠½ tsp turmeric powder
• 🌶️1 tsp red chili powder
• 🍲½ tsp garam masala
• cilantro fresh coriander leaves, chopped
• 🧂 salt, to taste

Method

1. 1Wash the basmati rice thoroughly and soak it in water for 15-20 minutes. Drain well.
2. 2Chop the tomatoes finely or blend them into a smooth puree. Slice the onion thinly.
3. 3Heat vegetable oil in a large pot or pressure cooker. Add mustard seeds and cumin seeds; let them splutter.
4. 4Add sliced onions and sauté until golden brown. Stir in ginger-garlic paste and cook for a minute until fragrant.
5. 5Add the tomato puree/chopped tomatoes, turmeric powder, red chili powder, and garam masala. Cook until the oil separates from the masala.
6. 6Add the drained rice and mix gently to coat with the masala. Pour in 500ml of water and add salt to taste. Bring to a boil.
7. 7Cover and cook on low heat for 15-20 minutes (or 2 whistles in a pressure cooker) until the rice is tender and water is absorbed. Let it rest for 5 minutes.
8. 8While rice cooks, combine plain yogurt and grated cucumber for the raita. Season with a pinch of salt.
9. 9Fluff the tomato rice gently with a fork. Garnish with fresh coriander leaves and serve hot with the refreshing cucumber raita.