45 Min
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Tomato Pilaf
This pilaf can be a meal in itself, however, when paired with a creamy curry, it makes for a winning combination. Fresh tomatoes are delicious in the pilaf, but in the winter, canned crushed tomatoes also make for a wonderful pilaf.
This pilaf can be a meal in itself, however, when paired with a creamy curry, it makes for a winning combination. Fresh tomatoes are delicious in the pilaf, but in the winter, canned crushed tomatoes also make for a wonderful pilaf.
Cook Time
45 Minutes
Serves
10
Directions
Step 1
Rinse the basmati rice 2 to 3 times in cold tap water, then soak for 2 to 3 hours and drain.
Step 2
In a large stockpot or Dutch oven, over high heat, warm the olive oil and add the garlic and pop the mustard seeds. The garlic just needs to turn white. Immediately after adding the kari leaves, add the tomatoes, turmeric, black pepper, red chile, and salt. Continue cooking on high heat for 2 to 3 minutes, then lower the heat to medium, cover the stockpot and let it cook for another 10 to 12 minutes or until the tomatoes have cooked through and almost dissolved into the liquid.
Step 3
Next add 3 cups water and bring the mixture to a boil. Slide the drained rice in, lower the heat, cover the stockpot, and let the pilaf simmer for 10 to 12 minutes. There should be no visible liquid left in the pilaf. Then turn the heat off and let it rest for 15 to 20 minutes. Gently stir before serving.
Notes & Variations
- If ripe fresh tomatoes are not available, use 2 cups canned crushed tomatoes in its place – the cooking time for the tomatoes; however, will be shorter.
- For added flavor, instead of water, add chicken or vegetable stock.
Ingredients
2 cups long-grain basmati rice
1/3 cup olive oil
1 tablespoon minced garlic
2 teaspoons black mustard seeds
15 to 20 kari leaves, minced
4 to 5 cups minced fresh ripe tomatoes
1 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
2 teaspoons red chile powder
2 teaspoons sea salt
Step 1
Rinse the basmati rice 2 to 3 times in cold tap water, then soak for 2 to 3 hours and drain.
Step 2
In a large stockpot or Dutch oven, over high heat, warm the olive oil and add the garlic and pop the mustard seeds. The garlic just needs to turn white. Immediately after adding the kari leaves, add the tomatoes, turmeric, black pepper, red chile, and salt. Continue cooking on high heat for 2 to 3 minutes, then lower the heat to medium, cover the stockpot and let it cook for another 10 to 12 minutes or until the tomatoes have cooked through and almost dissolved into the liquid.
Step 3
Next add 3 cups water and bring the mixture to a boil. Slide the drained rice in, lower the heat, cover the stockpot, and let the pilaf simmer for 10 to 12 minutes. There should be no visible liquid left in the pilaf. Then turn the heat off and let it rest for 15 to 20 minutes. Gently stir before serving.
2 cups long-grain basmati rice
1/3 cup olive oil
1 tablespoon minced garlic
2 teaspoons black mustard seeds
15 to 20 kari leaves, minced
4 to 5 cups minced fresh ripe tomatoes
1 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
2 teaspoons red chile powder
2 teaspoons sea salt
Notes & Variations
- If ripe fresh tomatoes are not available, use 2 cups canned crushed tomatoes in its place – the cooking time for the tomatoes; however, will be shorter.
- For added flavor, instead of water, add chicken or vegetable stock.
Tags:
45 Min
DF
GF
NF
V
Stock Your Pantry
Tags:
45 Min
DF
GF
NF
V
Stock Your Pantry
Essential Masala Dabba
$235
Get on the winning team.
Here are some creamy curries that'll pair well with this Tomato Pilaf!
DINNER IS SERVED.
