Spicy Tomato Rice Recipe – Authentic Indian Masala Rice

Last Updated on 2 months by Neha Deshmukh

Spicy Tomato Rice Recipe – Authentic Indian Masala Rice

Hey everyone! If you’re anything like me, you’re always on the lookout for a flavorful, comforting meal that doesn’t take all day to make. This Spicy Tomato Rice is exactly that – a vibrant, aromatic dish that’s become a staple in my kitchen. I first made this when I was craving something warm and spicy, and it’s been a family favorite ever since. It’s the kind of meal that just feels like a hug in a bowl!

Why You’ll Love This Recipe

This isn’t just any tomato rice. It’s a beautiful blend of tangy tomatoes, fragrant spices, and perfectly cooked rice. It’s relatively quick to put together – perfect for a weeknight dinner – and it’s packed with flavor. Plus, it’s super versatile! You can adjust the spice level to your liking, and it’s a great way to use up leftover rice. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 cup long-grained rice
• 3 medium tomatoes, chopped
• 1 onion, chopped
• 2 green chillies, chopped
• ½ teaspoon turmeric powder
• Salt to taste
• Cilantro, for garnish
• 5-6 dry red chillies
• 1 teaspoon coriander seeds
• ½ teaspoon fenugreek seeds
• 2 tablespoons chana dal (split chickpeas)
• ¼ teaspoon asafoetida (hing)
• 1 cup grated coconut
• Oil, for tadka (tempering)
• 1 teaspoon brown mustard seeds
• Few curry leaves

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish:

• Rice: I prefer using long-grained basmati rice for its fluffy texture and lovely aroma. But you can use any long-grained rice you have on hand. Just adjust the water accordingly.
• Spice Blend: The combination of dry red chillies, coriander seeds, and fenugreek seeds is key to the masala’s flavour. Don’t skimp on toasting them – it really brings out their fragrance!
• Spice Levels: Traditionally, South Indian cuisine leans towards spicier flavours. Feel free to adjust the number of green chillies and dry red chillies to suit your preference.
• Curry Leaves: Fresh curry leaves are a must! They add a unique, citrusy aroma that you just can’t replicate. If you can’t find fresh ones, dried curry leaves will work in a pinch, but the flavour won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook the rice separately. I usually use a rice cooker, but you can also cook it on the stovetop. Once cooked, set it aside.
2. Now, let’s make the masala. Heat a couple of tablespoons of oil in a pan and roast the dry red chillies, coriander seeds, fenugreek seeds, chana dal, asafoetida, and coconut until fragrant. This usually takes about 3-5 minutes. Be careful not to burn the spices!
3. Let the roasted spices cool completely, then grind them into a coarse paste using a little water.
4. In the same pan, heat another tablespoon of oil for the tadka (tempering). Add the mustard seeds and curry leaves. Let the mustard seeds splutter – that’s how you know the oil is hot enough.
5. Add the chopped onions and green chillies. Sauté until the onions soften and turn golden brown.
6. Stir in the chopped tomatoes and cook until they become mushy and soft.
7. Add the ground masala paste to the tomato mixture and fry for 2-3 minutes, stirring constantly to prevent it from sticking.
8. Finally, add the cooked rice and salt. Gently combine everything until the rice is evenly coated with the masala.
9. Garnish with fresh cilantro and serve!

Expert Tips

• Don’t overcook the rice: Slightly undercooked rice works best, as it will finish cooking in the masala and absorb all the flavours.
• Toast the spices: Toasting the spices is crucial for developing their flavour.
• Adjust the salt: Salt is a personal preference, so add it gradually and taste as you go.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure the oil you use is plant-based.
• Spice Level Adjustments:
  • Mild: Reduce the number of green chillies to 1 or omit them altogether. Use fewer dry red chillies (2-3).
  • Medium: Stick to the recipe as is.
  • Hot: Add an extra green chilli or two, and use 7-8 dry red chillies.
• Festival Adaptations: For Navratri or Vrat (fasting) days, you can skip the onion and garlic. Some people also use rock salt (sendha namak) instead of regular salt during fasting.

Serving Suggestions

This Spicy Tomato Rice is fantastic on its own, but it’s even better with a side of raita (yogurt dip) or plain yogurt to cool down the spice. A simple papadum (Indian crispbread) also makes a great accompaniment. My family loves it with a side of roasted vegetables!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop. You might need to add a splash of water to prevent it from drying out.

FAQs

Let’s answer some common questions:

1. What type of rice works best for this tomato rice?

Long-grained rice, like basmati, is ideal. It stays fluffy and absorbs the flavours beautifully.

2. Can I make the masala paste ahead of time?

Absolutely! You can make the masala paste a day or two in advance and store it in an airtight container in the refrigerator.

3. How can I adjust the spice level of this dish?

Easily! Reduce or increase the number of green chillies and dry red chillies.

4. What is asafoetida (hing) and can I substitute it?

Asafoetida is a pungent spice that adds a unique flavour. If you can’t find it, you can omit it, but it does add a depth of flavour.

5. Can this tomato rice be made in an Instant Pot?

Yes, you can! Sauté the onions, tomatoes, and spices in the Instant Pot, then add the rice and water. Cook on high pressure for 5 minutes, followed by a natural pressure release.

6. What is the best way to serve this rice to avoid it becoming dry?

Serve it immediately after cooking, or add a tablespoon or two of water or yogurt when reheating. A side of raita also helps keep it moist.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!