Indian Tomato Rice

• 份量: 4 servings
• 总时间: 35 minutes

配料

1 cup white basmati rice, rinsed

1¼ cups water

2 tablespoons tomato paste

2 tablespoons vegetable oil

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 teaspoon brown or black mustard seeds

2 bird’s eye chilies, stemmed and halved lengthwise (optional)

1 garlic clove, finely grated

1 teaspoon finely grated fresh ginger

1½ teaspoons kosher salt

½ pound cherry or grape tomatoes, quartered

1/4 cup chopped fresh cilantro

步骤

In a bowl, combine the rinsed rice with enough cold water to cover by 1 inch and let soak for 15 minutes. Drain the rice very well. In a 2-cup liquid measuring cup, combine the 1¼ cups water and the tomato paste and whisk until dissolved.

In a large saucepan over medium, combine the oil, cumin, coriander, mustard seeds, chilies, garlic and ginger. Cook until the seeds begin to pop and the mixture is fragrant, about 1 minute.

Stir in the rice and salt and cook until the rice is coated with oil, about 30 seconds. Stir in the water-tomato paste mixture and bring to a simmer. Cover, reduce the heat to low and cook until the water has been absorbed, about 15 minutes. Remove from the heat, add the tomatoes and let sit, covered, for 5 minutes. Stir in the cilantro, fluffing the rice with a fork.