Creamy Tomato Rice (Makhani Chawal)

Ingredients

• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 2 tablespoons butter 2 tablespoons butter
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 48g, 4g
• Protein: 5g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until golden brown.
3. 3.
   Add the minced garlic and grated ginger to the pot and cook for another minute.
4. 4.
   Pour in the tomato puree and cook for 5 minutes, stirring occasionally.
5. 5.
   Add the cumin powder, coriander powder, turmeric powder, and garam masala to the pot. Stir well to combine the spices with the tomato mixture.
6. 6.
   Add the soaked and drained basmati rice to the pot and mix gently to coat the rice with the tomato sauce.
7. 7.
   Pour in 1 3/4 cups (410ml) of water and season with salt. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
8. 8.
   Once the rice is cooked, remove the pot from the heat and let it sit, covered, for 5 minutes.
9. 9.
   Fluff the rice with a fork and drizzle the heavy cream over the top. Mix gently to incorporate the cream into the rice.
10. 10.
    Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch and soak it before cooking to ensure fluffy and separate grains.
• Tomatoes — Use ripe and juicy tomatoes for the best flavor. If desired, you can blanch and peel the tomatoes before pureeing them.
• Cumin powder — Toasting the cumin seeds and grinding them into a powder will enhance the flavor of the dish.

Tips & Tricks

• For a spicier version, add a finely chopped green chili along with the garlic and ginger.
• To make the dish more nutritious, you can add vegetables like peas, carrots, or bell peppers to the tomato sauce.
• If you prefer a lighter version, you can substitute the heavy cream with coconut milk or yogurt.
• Adjust the spices according to your taste preferences. You can increase or decrease the amount of garam masala and other spices to suit your palate.
• Leftover Creamy Tomato Rice can be refrigerated and reheated the next day. Add a splash of water or broth while reheating to prevent it from drying out.

Serving advice

Serve the Creamy Tomato Rice hot as a main course. It pairs well with a side of raita (yogurt sauce) or pickles. You can also enjoy it with papadums or naan bread for a complete Indian meal experience.

Presentation advice

Garnish the Creamy Tomato Rice with a sprinkle of fresh cilantro to add a pop of color. Serve it in a vibrant bowl or on a plate, allowing the creamy tomato sauce to envelop the fluffy rice. The aroma of the dish will entice your guests even before they take their first bite.