Tomato Rice

Tomato Rice

by Zarina Cama Clowsley 


  • 2 cups of rice
  • 2 cups of pureed tomatoes ( use the desi ones for a better flavour)
  • 2 bay leaves
  • 1 tblsn pepercorns
  • 1 tspn degi mirch pwdr
  • salt
  • 2 cups of water/veg stock or chicken stock
  • half a cup of milk
  • 1 tblspn ghee or oil


  1. Heat the oil
  2. Add the bay leaves and pepper corns
  3. Add the tomato puree and fry until the tomato is cooked
  4. Add salt and chilli powder
  5. Add the rice..mix well
  6. Add the water or stock
  7. Mix well and cook until rice is almost done
  8. Mdd the milk and mix ( milk cuts the acid)
  9. Place the vessel on a tawa and cover
  10. Cook it on a slow flame for 5 more minutes

Note: I serve this a bit over cooked as it tastes better that way
( roasted meat or chicken could be added to it too towards the end)

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