NutritionSortLoading...
Loading...

250.0g basmati rice

250.0g firm ripe tomatoes (about 2 large ones), roughly chopped

6.0tsp melted ghee

20.0g cashew nuts

1.0tsp black mustard seeds

1.0tsp cumin seeds

10.0-12.0 fresh curry leaves

2.0 banana shallots peeled and thinly sliced

1.0tsp salt

0.5 lemon juice

Yoghurt to serve

Select allAdd

1. Soak the rice in cold water for 15 minutes, then drain and rinse thoroughly under the cold tap.

2. Put the chopped tomatoes in a blender and blitz smooth.

3. Once pureed, strain through a sieve into a bowl, reserving the liquid for later.

4. Put two teaspoons of melted ghee in a wide pan or wok for which you have a lid, put it on a low heat, then lightly toast the cashew nuts.

5. Add the remaining four teaspoons of melted ghee to the same pan, tip in the mustard and cumin seeds and, as soon as they start to pop, stir in the curry leaves and thinly sliced shallots.

6. Turn up the heat to high and cook, stirring, for three minutes.

7. Pour in the reserved tomato liquid, cook over a medium heat for four minutes, then add the salt and rice, and stir to combine.

8. Pour in 450ml just-boiled water, bring everything to a boil, then turn down the heat and stir in the toasted cashew nuts and lemon juice.

9. Cover the pan with a lid and leave to cook for eight minutes.

10. After eight minutes, take the pan off the heat and leave to rest for at least five minutes before serving.

https://www.theguardian.com/food/2025/aug/27/romy-gills-recipes-for-indian-style-tomatoes