Cumin-Spiced Tomato Rice

Ingredients

• 1.5 cup basmati rice (Rinse thoroughly and drain before cooking.)
• 2 tbsp neutral oil (Such as grapeseed, sunflower, or vegetable oil.)
• 1 tsp cumin seeds
• 1 tsp black mustard seeds
• 2 dried árbol chiles (Stemmed and broken in half; red pepper flakes may be substituted for a more direct heat.)
• 10 fresh curry leaves
• 1 small yellow onion (Finely chopped.)
• 3 cloves garlic (Finely chopped or minced.)
• 1 tbsp fresh ginger (Finely grated or minced.)
• 2 tbsp tomato paste
• 2 cup cherry or grape tomatoes (Chopped.)
• 0.5 tsp ground turmeric
• 2.25 cup water
• 1 tsp kosher salt (Adjust to taste.)
• 2 tbsp fresh cilantro (Chopped, for serving.)
• plain yogurt (Optional, for serving.)

Steps

1. 1

   Place the basmati rice in a fine-mesh strainer and rinse under cool running water until the water runs mostly clear. Drain thoroughly so excess water does not dilute the cooking liquid.

2. 2

   Heat the oil in a medium saucepan or Dutch oven over medium heat until shimmering. Add the cumin seeds and mustard seeds and cook until fragrant and the mustard seeds begin to pop, about 30 to 60 seconds.

3. 3

   Add the broken árbol chilies and curry leaves. Cook briefly, stirring, until the leaves are fragrant and the chilies darken slightly, taking care because the oil may sputter.

4. 4

   Add the chopped onion and cook, stirring occasionally, until softened and lightly golden, about 5 minutes.

5. 5

   Add the garlic and ginger. Cook for about 30 seconds, stirring constantly, until fragrant but not browned.

6. 6

   Add the tomato paste and turmeric. Cook, stirring, until the paste darkens slightly and coats the aromatics, about 1 to 2 minutes.

7. 7

   Add the chopped fresh tomatoes and cook until they begin to soften and release their juices, about 3 to 4 minutes.

8. 8

   Add the rinsed, drained rice, water, and salt. Stir once to combine, then bring the liquid to a boil over medium-high heat.

9. 9

   Reduce the heat to low, cover tightly, and simmer until the rice is tender and the liquid has been absorbed, about 15 to 18 minutes. Do not repeatedly lift the lid while the rice cooks.

10. 10

    Remove the saucepan from the heat and let the rice stand, covered, for 10 minutes. This resting time allows the grains to finish steaming and firm up.

11. 11

    Fluff the rice gently with a fork, taste, and adjust the salt. Finish with chopped cilantro and serve warm, optionally with a dollop of plain yogurt.

Notes

The source describes this as a South Indian tomato rice called thakkali sadam. Rinsing and draining the rice is important for light, separate grains. Árbol chilies provide subtle fruity, smoky heat; red pepper flakes can be used instead but taste sharper and more direct. Serve as a light meal with yogurt or a fried egg, or alongside seafood, poultry, or vegetable-centered mains. Quantities and method are reconstructed because the accessible page excerpt withheld the members-only ingredient list and instructions.

Nutrition per serving

• side dish
• vegetarian
• South Indian
• one-pot
• rice
• spicy
• weeknight
• gluten-free