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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.