Indian cuisine · Dough, Pasta & Rice

Tamatar Bhaat

Tomato rice from Karnataka, started in ghee with curry leaves and sprinkled with toasted cashew nuts.

Ingredients · for 4 servings

• 300 g basmati rice
• 600 g ripe tomatoes
• 1 onion
• 2 green chilies
• 60 g cashew nuts
• 1 tsp black mustard seeds
• 1 tsp cumin seeds
• 15 curry leaves
• 1 tsp turmeric
• 4 tbsp ghee
• 1/2 bunch coriander
• Salt

Instructions

1. Soak the rice in cold water for 20 min., drain and set aside; peel, deseed and finely dice the tomatoes.
2. Heat the ghee in a wide pot and toast the cashew nuts in it for 2 min. until golden-brown, remove and set aside for garnish.
3. In the same fat, let the black mustard seeds and cumin pop for 30 sec., add the curry leaves and fry the finely diced onion with the chilies cut into rings for 6 min. until translucent.
4. Stir in the turmeric, add the diced tomatoes and reduce uncovered for 8-10 min. until the mixture is thick and the ghee separates at the edge.
5. Fold in the rice, toast for 2 min., pour in 550 ml hot water, salt and cook covered over low heat for 14 min. until the liquid is absorbed.
6. Take the pot off the heat, let rest covered for 5 min. and serve the rice sprinkled with the cashew nuts and chopped coriander.