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Tomato Rice

Tomato Rice

Difficulty: Medium


  • 1 ½  cups Jati Signature Pusa Finest Basmathi 1121

  • 2 tbsp butter

  • 1 cinnamon sticks (about 6 cm each)

  • 4 cloves

  • 4 cardamoms

  • 2-3 star anise (about 5-star points)

  • 3 cloves garlic, sliced

  • 1 medium size onion, sliced

  • 20g ginger, coarsely chopped

  • 2 pieces pandan leaf

  • 3 tomatoes, chunks (about 80g each)

  • 3 tbsp tomato puree

  • 250ml water

  • ½  tbsp salt

  • Topping:
  • Sunny side up

  • Cut chillies


  • Wash and rinse the rice with water. Then, soak it for half an hour.
  • Drain the water and set the rice aside.
  • Heat pan over high heat. Then, add butter and cook until it is melted.
  • Pan fry the dry spices and cook until fragrant.
  • Add in chopped onion, minced garlic and ginger. Sauté until golden brown.
  • Add in the diced tomatoes, tomato paste, salt and water to cook with the rice.
  • Transfer the tomato mixture into the rice cooker. Make sure to cover the rice fully with the mixture.
  • Scoop the rice onto a serving plate. Garnish with chopped chillies and sunny side up. Serve immediately.