Source: Madhur Jaffrey’s recipes from the 40th anniversary edition of Indian Cookery

Tomato Rice

Course Dinner
Cuisine Indian
Keyword Curry, Rice, Tomato
Prep Time 30 minutes
Cook Time 50 minutes
Servings 4 people


  • 190g basmati rice
  • 3 tbsp vegetable oil
  • 3 pods cardamon
  • 3 cloves
  • 0.5 tsp black mustard seeds
  • 15 curry leaves
  • 70 g onion finely chopped
  • 5 cm ginger finely chopped
  • 2 cloves garlic crushed
  • 1 tsp ground coriander
  • 0.25 tsp turmeric
  • 0.5 tsp chilli powder
  • 2 green chillies cut into rounds
  • 200 g tomatoes finely chopped
  • 1 tsp salt
  • 350 ml water


  • Put the rice in a bowl and wash it in several changes of water until the water runs almost clear. Cover well with ample fresh water and leave to soak for 30 minutes. Drain and leave in a sieve for 20-30 minutes. Preheat the oven to 150C fan/gas mark 3½.
  • Put the oil into a heavy, medium-sized non-stick pan (with a good lid) that can go into the oven, or else use a heavy medium-sized casserole dish. Set it over a medium-high heat. When hot, put in the cardamom, cloves and mustard seeds. As soon as the mustard seeds start popping – a matter of seconds – put in the curry leaves (stand back as they will splatter) and a second later, put in the onion. Reduce the heat to medium. Stir and sauté the onion until it turns brown at the edges. Add the ginger and garlic. Stir for a minute. Add the coriander, turmeric, chilli powder and green chillies. Stir for a minute. Add the tomatoes. Stir and cook over a medium heat for 8-10 minutes or until the tomatoes are soft and the oil can be seen on the edges and starts beading on top.
  • Add the drained rice and stir very gently over a medium heat for 1 minute. Do not damage the grains of rice as they are very breakable at this point. Add the salt and measured water. Stir gently and bring to the boil. Cover tightly, first with aluminium foil and then the lid. Place the pan in the oven for 30 minutes.
  • Remove the pan from the oven and let it sit for 5-10 minutes. Remove the foil and the lid. Fluff up the rice with a fork to separate the grains. Cover tightly again until you are ready to serve. Covering the pot with a heavy towel will keep the rice hot for 30 minutes or more.
Categories: Dinner


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