Last Updated on December 14, 2020 by Chef Mireille
South Indian Tomato Rice
Karnataka Tomato Bhat is a hearty South Indian style rice packed with veggies.
There are many differences and nuances between the different cuisines of India. With over 30 Indian states, there is much variety in the regional cooking from state to state.
However, there are also generalities that can be made between North Indian and South Indian cooking. One of these generalities is that there is much more variety of flatbreads in North Indian cooking and more variety of rice dishes in South Indian cooking.
South Indian has a richer rice culture. With that, you will find many varieties of rice. You can check out some of the ones I have already made!
Indian Rice Recipes
South Indian Tomato Rice – Karnataka Tomato Bhat makes a delicious accompaniment to any meal. Not overly spicy, it can even compliment recipes from different cuisines like Persian Roast Chicken or Basque Stewed Chicken.
Of course, if you want to stay with the Indian theme, try it with my Masala Roast Chicken!
My rice is a little bit sticky as I had run out of Basmati rice.
However, even using this medium grain rice, this is a super delicious and flavorful rice!
Using both beets and super sweet vine ripened tomatoes, the sweetness is a great balance with the spice in it!
South Indian Tomato Rice – Karnataka Tomato Bhat
- 2 tablespoons oil
- 1 bay leaf
- 2 " cinnamon stick
- 4 green cardamom pods
- 6 cloves
- 6 black peppercorns
- 1 onion chopped
- 3 green chiles split
- 1 tablespoon ginger garlic paste
- 5 small tomatoes chopped
- 2 cups mixed vegetables chopped small
- ½ teaspoon red chile powder cayenne pepper
- ¼ teaspoon ground turmeric
- Salt to taste
- 1 ½ cups rice
- 2 tablespoons finely chopped cilantro
- In a large pot, heat oil.
- Add bay leaf, cinnamon, cardamom, cloves and black peppercorns.
- Fry for 1 minute
- Add onion and chiles. Saute until onions are softened.
- Add ginger garlic paste and fry for 1 minute.
- Add tomatoes and cook on high heat for about 3 minutes until liquid is released from tomatoes and it starts to boil.
- Add chopped vegetables and fry 2-3 minutes.
- Add chile powder and turmeric. Stir to combine.
- Add 2 ½ cups of water and salt. Bring to a boil.
- Add rice, reduce to a simmer, cover and cook until rice is cooked and all liquid is absorbed – about 15-20 minutes.
- Add cilantro and fluff with a fork.
- Adjust salt, if necessary.
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