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Tangy Tomato Rice [Vegan]
This is one of the dishes that never existed in our household, and suddenly one day, it made a special appearance for lunch when I got back home from school. It quickly became a weekly staple and my brother, Chirag’s, favorite dish. I love adding a lot of garlic and... Read More
Ingredients You Need for Tangy Tomato Rice [Vegan]
How to Prepare Tangy Tomato Rice [Vegan]
- Wash the rice in a bowl with your fingers. Once the water turns cloudy, drain it, and repeat until the water appears clear. Soak the rice in a bowl with some cold water for about 15 minutes.
- In a large saucepan over medium-high heat, heat the oil. Add the black mustard seeds, and cook for 30 seconds until they begin to pop. Add the cinnamon stick, bay leaves, chili peppers, garlic and ginger, stirring continuously. Add the onions and cook, stirring frequently, until light brown, 5 to 7 minutes.
- Stir in the tomatoes with their juices, the salt, ground turmeric, ground coriander and cilantro, and cook until the tomatoes soften, 5 to 7 minutes.
- Drain the rice that has been soaking, and add it to the saucepan. Mix well to coat the rice grains with the sauce.
- Add 2 cups (480 ml) of water, and stir well to combine. Bring it to a gentle simmer over medium heat for about 5 minutes.
- Give the rice a quick stir, reduce the heat to low, and cover the saucepan. Let the rice cook for 8 to 10 minutes or until all the water is absorbed. Do not be tempted to uncover the lid too many times during this stage. The steam will help cook the rice completely without letting it burn or get overcooked.
- Turn off the heat. Remove the lid, and gently fluff the rice using a fork. Discard the cinnamon stick and bay leaf, and sprinkle with fresh cilantro before serving.
Notes
How to Enjoy
- Serve hot with potato chips, or pāpad and Raita or plain unsweetened dairy-free yogurt.
- Any leftovers can be stored in the refrigerator for up to 2 days.
- Reheat in the microwave or on the stovetop.
Tip
- I strongly recommend using fresh ripe tomatoes, fresh ginger and fresh garlic for this dish. If you prefer using canned diced tomatoes, adjust the water while cooking, as the canned variety will have a lot of juice.
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