Tomato rice with coconut milk | simple one pot meal

Beautiful tomatoes are in season here. So why not a simple tomato rice for a hectic day.

This humble tomato rice takes me back to my college days.My college would start at 7 am with my Lab session.So,tomato rice had been my lunch for many such college days.

With a group of 10 friends, my box would become empty in few seconds...

Today while washing the tomatoes,I was just rewinding those beautiful memories.

There are various preparations for this tomato rice recipe. But this is one of the simplest and tastiest recipes.
Comes handy for a lunch box or as a picnic lunch too.

I have used coconut milk to give richness to this rice .If you don't want, you can simply cook with water too.

Ingredients

Basmati rice ............... 1 cup
Coconut milk .............. 3/4 cup
Water ........................ 1 cup
Turmeric .................... 1/4 tsp
Red chilli powder ........ 1/2 tsp
Garam Masala ............. 1/4 tsp
Salt .............................. to taste
Oil.................................. 1 1/2 tbsp,divided
Ghee.............................. 1 tsp
Cloves ......................... 3
Bay leaf ....................... 1
Green cardamom ......... 2
Ginger,garlic paste ........ 1 tsp
Onion ............................. 1 big , finely chopped
Tomato ........................... 3 medium ,finely chopped * see notes
Coriander leaves ............ few
Mint leaves .................. few

Method 

1. Wash and soak the rice for 15 minutes.
2. Heat 3/4 tbsp oil in a heavy bottom pan.
3. Add bay leaves, 1cardamom and 2 cloves.
4. Saute for 30 seconds and add the drained rice.
5. Mix gently so that each rice grain is coated with oil.
6. Saute for 2 minutes and then add  coconut milk and water along with some salt.
7. Keep the heat in high and mix well and cook until you see the rice grain starts bulging up and no water is seen on the top.
8. This takes about 6 to 7 minutes on high.
9. Now reduce the heat to low and cover the pan and cook for 3 to 4 minutes.
10. Gently place the cooked rice on a bigger plate and let it cool.
11. In a separate pan,heat remaining oil and ghee.
12. Add the remaining cardamom and cloves.
13. Saute for 30 seconds and add chopped onions.
14. Saute the onions until golden brown.
15. Add ginger garlic paste and cook until the raw smell is gone.(about 2 minutes)
16. Now add the tomatoes , salt , red chilli powder and turmeric powder.
17. Saute until tomatoes turn mushy.
18. Now add garam masala and chopped mint and coriander leaves.
19. Cook until the tomato gravy oozes out the oil.
20. Now add the cooled rice and give a gentle mix.
21. Check the seasoning.
22. Top it up with some more coriander and mint leaves.
23. Keep the heat on simmer and cover the pan with a lid covered with  1 or 2 muslin cloth.
24. Cook for 5 minutes.

Enjoy with any raita of your choice.


Notes

• Wash the rice  3 to 4 times or until the running water comes clean other wise the extra starch in the outer layer will lead to sticky rice.
• Keep the heat in high when you add salt in coconut milk and water and mix quickly so that you don't curdle the milk.
• Tomatoes should be fully red and sour variety is preferred. I used vine tomatoes here.