Hyderabadi Tomato Rice

1. 1
   prep · ~20 min

   Soak the rice and prep the vegetables.

   1.Rinse the basmati rice well until the water runs mostly clear.

   2.Soak the rice in water for 20 minutes, then drain fully.

   3.Chop the tomato, slice the onion, slit the green chili, and chop the coriander leaves.
2. 2
   saute · ~6 min

   Cook the whole spices and onion.

   1.Heat oil and ghee in a heavy pan over medium heat.

   2.Add cumin seeds, bay leaf, cloves, green cardamom, and cinnamon.

   3.Let the spices sizzle for 30 seconds, then add the sliced onion.

   4.Cook until the onion turns light golden, about 5 to 6 minutes.

   TIPKeep the heat medium so the whole spices release flavor without burning.
3. 3
   saute · ~8 min

   Build the tomato masala.

   1.Add green chili and ginger-garlic paste and cook for 1 minute.

   2.Add chopped tomato, mint, and coriander leaves.

   3.Stir in turmeric powder, red chili powder, garam masala, and salt.

   4.Cook until the tomatoes break down and turn pulpy, about 6 to 8 minutes.

   TIPCook the tomatoes until they lose their raw smell and look soft and jammy.
4. 4
   mix · ~1 min

   Coat the rice in the masala.

   Add the drained basmati rice and gently mix for 1 minute so every grain is coated with the tomato masala without breaking the rice.

5. 5
   boil · ~5 min

   Add water and bring it to a boil.

   Pour in the water and add lemon juice. Mix gently, taste the liquid for seasoning, and bring it to a full boil over medium-high heat.

6. 6
   steam · ~15 min

   Cover and cook the rice on low heat.

   Once boiling, reduce the heat to low, cover tightly, and cook until the rice is tender and the water is absorbed.

   TIPDo not stir while the rice cooks or the grains may turn soft and sticky.
7. 7
   rest · ~10 min

   Rest the rice before fluffing.

   Turn off the heat and let the rice rest, covered, for 10 minutes. Then fluff gently with a fork.

8. 8
   serve

   Serve the Hyderabadi Tomato Rice hot.

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