Tomato Rice

Estimated — 4 ingredients not in food database (100% mass accounted for)

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Method

1. 1Rinse basmati rice under cold water until the water runs clear. Soak in water for 20 minutes, then drain.
2. 2Heat a heavy-bottomed pot over medium heat. Add 1 tbsp of oil and let it warm up.
3. 3Add 1 tsp mustard seeds and let them splutter. Then add 1 small dried red chilli (broken) and 1 tsp cumin seeds. Sauté for 10 seconds.
4. 4Add 2 medium tomatoes, chopped. Cook, stirring occasionally, until they break down and the oil begins to separate (about 5 minutes).
5. 5Add 1 tsp turmeric powder and 1 tsp red chilli powder. Mix well and cook for 30 seconds to release the flavours.
6. 6Add the drained rice and stir gently to coat each grain with the spice mixture.
7. 7Pour in 400 ml of water and add salt to taste. Stir once to combine.
8. 8Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes, or until the rice is fully cooked and water is absorbed.
9. 9Turn off the heat. Let it rest, covered, for 5 minutes. Fluff gently with a fork before serving.