Tangy Tomato And Coconut Rice Recipe

About this recipe

A vibrant dish made with fluffy rice, tangy tomatoes, and creamy coconut milk, seasoned with aromatic spices for a delightful lunch.

Ingredients

• 1 kg Rice
• - Baby Tomatoes
• 200 ml Coconut Milk
• 20 g Turmeric Powder
• - Cumin Seeds 100g
• 100 g Red Chili Powder
• 100 g Salt
• 200 ml Mustard Oil
• - Coriander Powder
• 1 kg Water Chestnuts
• - Tomato Ketchup

Instructions

1. 1. Wash and rinse the rice thoroughly under cold water until the water runs clear.
2. 2. Heat oil in a pan and add cumin seeds. Let them splutter for 30 seconds.
3. 3. Chop the tomatoes finely and add them to the pan. Cook until they soften, about 5-7 minutes.
4. 4. Stir in turmeric powder, chili powder, and salt, mixing well with the tomatoes.
5. 5. Add the washed rice to the pan and mix gently to coat the rice with the tomato mixture.
6. 6. Pour water into the pan and bring it to a boil over medium heat.
7. 7. Once boiling, reduce the heat to low, cover the pan, and let the rice cook for 15-18 minutes.
8. 8. When the rice is almost cooked, add coconut milk and stir lightly to combine.
9. 9. Cook uncovered for another 2-3 minutes until the liquid is absorbed.
10. 10. Garnish with freshly chopped coriander leaves before serving.