Tomato Coconut Rice – a delicious recipe with basmati rice, tomato puree, chili paste with garlic, turmeric powder, chili powder, coconut milk. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Soak 1 cup Basmati rice in water for 1/2 to 1 hour . In a pan add 1 tsp oil and roast peanuts and keep aside. Now add 1 tsp oil and add mustard seeds and urad daal and let it splutter. Now addchilli garlic paste and saute it. when it turns light brown add turmeric powder and chilli powder and add tomato puree. Saute till all the spices have blended well and puree starts leaving oil. Now add the rice in it and add salt to ste. Add some water and cover the lid. When rice is 70% cooked, add 1/2 cup coconut milk and let it cook.
2
When the rice is cooked, serve it in a plate and you can add peanuts now. It gives a crunchy flavor to it and garnish it with a fresh coriander leaf and dry whole roasted chilli.
3
Its quick,simple and mild spicy and you will just love it.
203
kcal
Calories
1
g
Fat
42
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 cup basmati rice, 1 cup tomato puree, 1 teaspoon chili paste with garlic and ginger, 1 teaspoon turmeric powder, and more.
Yes, Tomato Coconut Rice falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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