Loading...
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.
For 4 servings
Prepare the Rice
Sauté Aromatics and Onions
Cook the Tomato Masala
Aromatic basmati rice and tender vegetables are layered and slow-cooked to perfection in this classic Hyderabadi dish. Infused with saffron, mint, and fried onions, it's a vegetarian feast for the senses.
A tangy and flavorful lentil curry from Hyderabad, made with soft-cooked pigeon peas and plenty of ripe tomatoes. This comforting dal gets its unique taste from a fragrant tempering of curry leaves and garlic, perfect with steamed rice.
A rich and savory slow-cooked porridge made from chicken, lentils, and broken wheat. This Hyderabadi specialty is known for its unique, thick texture and is garnished with fried onions, mint, and a squeeze of lime.
Tender, meaty chunks of raw jackfruit simmered in a rich, tangy gravy made from peanuts, sesame, and coconut. This Hyderabadi delicacy offers a unique blend of nutty, sour, and spicy flavors.
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.
This hyderabadi recipe takes 40 minutes to prepare and yields 4 servings. At 403.74 calories per serving with 7.56g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Cook the Rice
Rest, Garnish, and Serve
Add 1 cup of paneer cubes, boiled chickpeas, or mixed vegetables like peas and carrots along with the tomatoes to make it a more complete meal.
Increase the number of green chilies to 4-5 or add 1/2 teaspoon of black pepper powder along with the other spices for extra heat.
Fry a handful of cashews in ghee until golden and add them as a garnish for a festive touch and crunchy texture.
Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage and may reduce the risk of certain chronic diseases.
The whole spices used, such as cumin, cloves, and cardamom, are known for their carminative and digestive properties, helping to stimulate digestive enzymes and improve gut health.
Basmati rice is a good source of complex carbohydrates, which provide a steady release of energy, keeping you feeling full and energized for longer periods.
Yes, it's a reasonably balanced dish. Tomatoes are rich in antioxidants like lycopene, and whole spices offer various health benefits. To make it healthier, you can use brown basmati rice for more fiber and be mindful of the amount of ghee used.
One serving of approximately 1.5 cups (365g) contains around 450-500 calories, primarily from the rice and ghee. The exact count can vary based on the specific ingredients and quantities used.
Absolutely. The recipe is easily made vegan by substituting the ghee with a neutral vegetable oil like sunflower or coconut oil. All other ingredients are plant-based.
It pairs wonderfully with a cooling side like cucumber raita, boondi raita, or plain yogurt. A simple kachumber salad and roasted papad also complement the dish perfectly.
Basmati rice is highly recommended for its aroma and fluffy texture. However, you can use other long-grain white rice like Sona Masoori. You may need to adjust the water-to-rice ratio and cooking time.
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, sprinkle a tablespoon of water over the rice and microwave for 2 minutes or gently heat in a covered pan on the stovetop until warm.