A vibrant and tangy one-pot rice dish from Hyderabad, where fluffy basmati rice is cooked with ripe tomatoes and a fragrant blend of whole spices. It's a perfect, satisfying meal for any day of the week, best served with raita.
Prep15 min
Cook25 min
Soak20 min
Servings4
Serving size: 1 serving
408cal
8gprotein
70gcarbs
Ingredients
1.5 cup Basmati Rice (Rinsed well and soaked for 30 minutes)
500 g Tomatoes (Ripe and finely chopped (about 4 large))
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
Crispy, golden, and irresistibly crunchy fried lentil wafers. A classic South Indian accompaniment that adds the perfect crunch to any meal, ready in just a few minutes.
About Hyderabadi Tomato Rice, Cucumber Raita and Appalam
Aromatic Hyderabadi tomato rice with cool raita & crispy appalam – pure comfort food!
This hyderabadi dish is perfect for lunch. With 688.22 calories and 17.240000000000002g of protein per serving, it's a nutritious choice for your meal plan.
11gfat
3 pcs Green Cardamoms (Slightly crushed)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
Rinse the basmati rice under cold water until the water runs clear. This removes excess starch.
Soak the rice in ample water for 30 minutes. After soaking, drain it completely using a colander and set aside.
2
Sauté Aromatics and Onions
Heat ghee in a heavy-bottomed pot or pressure cooker over medium heat.
Add the whole spices: cumin seeds, bay leaf, cinnamon stick, cloves, and slightly crushed green cardamoms. Sauté for 30-45 seconds until they become fragrant.
Add the sliced onions and sauté for 6-8 minutes until they turn golden brown.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
3
Cook the Tomato Masala
Add the finely chopped tomatoes to the pot. Cook for 7-8 minutes, stirring occasionally, until they become soft, mushy, and the ghee starts to separate from the masala.
Stir in the spice powders: turmeric powder, red chili powder, and coriander powder. Cook for one minute.
Add the chopped mint leaves and 2 tbsp of the chopped coriander leaves. Mix well.
4
Combine and Cook the Rice
Gently add the drained, soaked rice to the pot. Sauté for 1-2 minutes, stirring very carefully to coat the grains with the masala without breaking them.
Pour in 3 cups of water and add the salt. Stir gently to combine.
Bring the mixture to a rolling boil over high heat.
For pot cooking: Once boiling, reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 15-18 minutes until all water is absorbed and the rice is cooked.
For pressure cooker: Secure the lid and cook on medium heat for 2 whistles. Turn off the heat and allow the pressure to release naturally.
5
Rest, Garnish, and Serve
Once cooked, let the rice rest, covered and undisturbed, for 10 minutes. This step is crucial for the grains to firm up and become fluffy.
Open the lid, sprinkle the garam masala, remaining 1 tbsp coriander leaves, and optional lemon juice over the rice.
Gently fluff the rice with a fork to separate the grains. Serve hot with a side of cucumber raita or plain yogurt.
90cal
5gprotein
9gcarbs
4gfat
Ingredients
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.
