Heavenly Tomato Rice | Easy Chettinad | How To Make Tomato Rice At Home

1. Place basmati rice in a bowl and wash under running water, gently stirring and mixing the rice with your hands, draining each time the bowl fills up. Do this 2 to 3 times till the water runs clear; then let soak in fresh water, covered, for about 1 hour.
    
2. Pour oil into a large saucepan over medium heat. When hot, add cardamoms and cinnamon. Once you notice that the cardamoms have plumped up nicely, about 30 seconds, add the bay leaf and green chillies, and stir. Then add turmeric. Follow by sliding the onions into the pan and sautéing till translucent, about 1 minute, before adding the tomato puree. Spoon in the ghee and sauté for a further 2 minutes. Add salt, continuing to stir well till the oil leaves the masala, about 5 minutes.
    
3. Pour in 2 ½ cups water and coconut milk, mix to incorporate, and cover to let simmer for 5 minutes before turning the heat to high. Add rice, stir, and wait for it to come to a boil before reducing the heat. Let cook, covered, for 12-15 minutes or until rice is cooked and water is absorbed. Remove bay leaf.
    
4. Transfer rice to a serving dish carefully without scooping out the burnt bits from the bottom of the saucepan. Serve hot

Recipe Credits: “The Bangala Table: Flavors and Recipes from Chettinad” by Sumeet Nair and Meenakshi Meyyappan, with Jill Donenfeld