Tomato Rice
Ingredients
- 1 cup basmati rice
- 2 tablespoons canola oil
- 2 cloves cloves
- 2 cardamom pods cardamom pods
- 1 cinnamon stick cinnamon stick
- 1/2 teaspoon fennel seeds
- 8 peppercorns peppercorns
- 1 large red onion
- Kosher salt Kosher salt Kosher salt
- 1 tablespoon garlic
- 1 1/2 teaspoons ginger
- 1 jalapeno jalapeno
- 2 tablespoons cashews
- 14- ounce can crushed tomatoes
- 1 1/2 teaspoons garam masala
- 3/4 teaspoon ground cumin
- 1 1/2 cups water
- 1/2 cup cilantro leaves
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Instructions
- Rinse the rice in a fine-mesh sieve, combing through the grains with your fingers, until water appears almost clear, about 1 minute. Pour enough cold water into the bowl to submerge the rice completely. Add the rice and soak rice for at least 30 minutes up to 4 hours. Drain the rice through a sieve and set aside until ready to cook.,Simply Recipe / Karishma Pradhan
- Set a medium 3-quart pot over medium heat. Add oil, and stir in cloves, cardamom, cinnamon, fennel seeds, and black peppercorns. Once the spices begin to sizzle, stir in onion. Sauté the onions for 8 to 10 minutes or until golden-brown at the edges and soft and translucent in the middle.,Season with 1/8 teaspoon kosher salt. Stir frequently to prevent them from burning. Lower the heat to medium-low, then sauté the garlic, ginger, jalapeno halves, and cashews (if using) for 1 to 2 minutes, or until aromatic.,Simply Recipe / Karishma Pradhan
- Add the tomato, garam masala, and cumin. Cook for 5 to 6 minutes until the tomato liquid has reduced slightly and begins sticking to the pan.,Tomatoes can scorch very easily, so keep a close eye on the pan and stir it every now and then.,Simply Recipe / Karishma Pradhan
- Add the water, drained rice, and 1 teaspoon kosher salt. Bring the mixture to a boil, uncovered. Let the mixture boil until craters (pea-sized bubbles) form on the top, about 5 minutes. Stir the rice once (you may notice the bottom of the rice is sticking slightly to the pan; carefully stir to loosen any stuck grains).,Electric burners tend to retain heat much longer, which can scorch the rice. To prevent this, pre-heat a separate burner to low heat as the rice boils. Once the rice comes to a boil, turn the heat off, transfer the pot to the burner on low heat, and cook for 20 minutes. Turn the heat off, then let the rice sit for 10 minutes, covered.,Simply Recipe / Karishma Pradhan
- If using a gas stove, reduce the heat to low, cover the pot, and cook for 20 minutes. Turn the heat off, then let the rice sit for 10 minutes, covered.,Remove the lid and fluff the rice with a fork. With the fork, sift through and discard any whole spices.,Simply Recipe / Karishma Pradhan
- Garnish rice with cilantro and serve.
- Leftover rice can be stored in an airtight container in the fridge for 3 to 4 days.,To reheat, transfer the rice to a microwave-safe container and cover with a damp paper towel. Microwave in 1-minute intervals, stirring in between until warmed through.,Did you love this recipe? Let us know with a rating and review!,Simply Recipe / Karishma Pradhan
Source
Original recipe: View Original