This classic recipe is a tangy, flavorful South Indian rice dish made with tomatoes, green peas and spices. Rice is the predominant grain in South Indian cuisine and there is a wide array of rice-based dishes served at different meals. Try serving Tomato Pulav with papadum and a cooling dip made from yogurt and cucumber.
- 1 cup basmati rice uncooked
- 1 tbsp canola oil
- 1 tsp cumin seeds
- 6 whole cloves
- 2 1 inch cinnamon sticks
- 1 tsp garlic minced
- 1 tsp garam masala
- 1 cup frozen peas thawed
- 1 14.5 oz can diced tomatoes with green chilies in juice
- 1 1/4 cup water
- 1/2 tsp salt optional
- 1/4 cup cilantro or mint finely chopped
- Rinse rice, place in a bowl, cover it with water, and soak for 20 minutes.
- Heat oil in a saucepan on medium-high. Add cumin seeds, cloves, and cinnamon sticks, sauteing until fragrant and cumin turns a darker brown, about 10-20 seconds.
- Add minced garlic and garam masala; sauté for 10 seconds.
- Add tomatoes, water, and salt, if using, and bring to a boil.
- Add rice and peas. Stir well and bring to a boil.
- Reduce heat to low, cover with a lid, and cook for 10-15 minutes until rice is done.
- Turn off the stove, add finely chopped herbs.
- Fluff the rice and serve.
You can substitute brown basmati rice to make it a whole grain option by modifying the water and cooking time. Discard whole cloves and cinnamon before eating. Garam masala is a key spice mixture used in many Indian dishes which may be found in many well-stocked markets, Indian markets, or online. DOWNLOAD RECIPE CARD