Tomato Rice Pilaf (Basmati Rice with Tomato, Cilantro, Mint, and Spices)

Very flavorful, and pretty to boot. This is a satisfying side dish to accompany both bland and spicy dishes.

INGREDIENTS:

1½ cups basmati rice, washed until water runs clear, soaked in water to cover for 15-30 minutes, then dried

2 medium small tomatoes, seeded and diced

1 teaspoon thoroughly minced ginger

½ small onion very finely diced

1 clove garlic, minced

1 teaspoon each cumin seeds + coriander seeds

½ teaspoon black mustard seeds

1 heaping teaspoon garam masala

¼ cup combined cilantro and mint combined, slice finely

2 tablespoons butter

Neutral flavored oil as needed

Salt and pepper to taste

METHOD:

Heat a 3 quart sauce pot over medium heat. When pan is hot, film well with oil and heat oil through. Add the cumin, coriander, and mustard seeds, and cook until aromatic and they start to crackle and pop. Use a mesh skimmer to pull the spices so they don’t burn and reserve them.

Add the onions, ginger, and garlic to the pan and sauté until soft. Add garam masala and stir in until fragrant. Add the tomatoes, and a little oil if necessary. Cook until tomatoes are rendered and form a paste.

Scoot the paste to the perimeter of the pan, add the butter and wait for it to foam. Add the rice and stir to coat. Cook until aromatic and crackling a little, and then add 3 cups water. Use a wooden spoon to stir and disengage any rice from the pan bottom. Add the cilantro and mint, and the cumin, coriander, and mustard seeds you sautéed earlier.

Bring to a boil, then lower the heat to its lowest. Cook 15 minutes, or until all the liquid is absorbed. Remove from the heat, stir to combine all the ingredients, and place a clean towel tightly under the lid, and replace the lid to steam for 15 minutes. Serve hot.

Serves: 4

Source: Chef Andrew E Cohen