Tomato Mint Rice

Tomato Mint Rice

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Tomato Mint Rice is a quick, aromatic and yummy one-pot dish that’s perfect for lunchbox recipe.

We love pulao and variety rice like this Tomato Mint Rice so much that we make it a couple of times a week. The convenience of making one-pot meals such as this is unbeatable.

Speaking of convenience, this recipe came out of the absolutely necessity for quick school lunches for a busy single father. As a solo parent of two young girls in school, the parental was always looking for ways to make lunches interesting and nutritious. My sister and I would really look forward to a lunchbox with amla (Indian gooseberry) rice, raw mango rice, pulao in all colours and varieties, potato rice and the list goes on.

My father says he learnt this recipe from a TV chef from the late 90’s and to be honest, it rocked our world so much that this delicious minty tangy rice was a guaranteed weekly feature. I still request this dish for lunch when I am in India for a holiday; I love it that much!

The beauty of this recipe is its simplicity and you can put a healthy meal with minimal effort. There’s more, this family friendly recipe uses easily available ingredients for a delicious meal, which is perfect to pack for school/work lunches. During this pandemic, especially, I prefer making healthy lunches with ingredients available at home that requires very little effort. Yay for more Netflix and chill!

Curries That Pair Well with Tomato Mint Rice

Lasooni Paneer Curry

Egg Masala

Mushroom & Capsicum Curry

Paneer Masala

Mushroom Pepper Curry

Check Out these Other Rice Recipes

Jeera Garlic Rice

Tava Pulao

Chutney Channa Pulao

Methi Jeera Rice

Tomato Mint Rice
Tomato Mint Rice

Serves 2 to 4

Ingredients

  • Basmati rice – 1.5 cups
  • Tomatoes – 2 to grind and 2, chopped into small pieces
  • Onion – 1 large, thinly sliced
  • Garlic  – 6 cloves
  • Ginger – ½ an inch piece, cleaned and peeled
  • Mint – 1 bunch, washed and stems removed
  • Green chillies – 4 to 6 or more if you like it spicy
  • Chilli powder/ ground chilli – 1 Tbsp.
  • Oil/Ghee – 2 Tbsp.
  • Salt – As required
  • Water – To cook the rice

Whole Spices

  • Bay leaf – 1
  • Cinnamon – 1-inch piece
  • Cardamom – 3 pods
  • Cloves – 3

Directions

Prep:

  1. Rinse the rice well and let it soak for 30 to 40 minutes.
  2. Once the rice has soaked
  3. Grind 2 tomatoes, garlic cloves, ginger, chillies and mint leaves. Set aside.

Method:

  1. Heat oil in a pressure cooker.
  2. Add the whole spices and fry until they sizzle.
  3. Toss in the chopped onions and cook until soft and golden brown.
  4. Add the chopped tomatoes and red chilli powder.
  5. Mix and cook until tomatoes are soft.
  6. Pour the ground tomato and mint mixture.
  7. Give it a mix and let it simmer.
  8. Add the soaked and drained rice.
  9. Add salt and mix to combine the ingredients.
  10. Cover the lid of the pressure cooker.
  11. Cook for 1 whistle on medium high flame.
  12. Turn off the stove and let the pressure settle.
  13. Once the cooker is ready, open safely.
  14. Fluff up the rice up with a fork gently.
  15. Serve the fragrant rice with crunchy chips or a curry of your choice.

Recipe Notes

  1. Instead of grinding tomatoes, you could chop them all and use it in this dish.
  2. If you prefer a vegan version, skip the ghee and use any oil of your choice.
  3. Basmati rice is my pick for its fragrance and long grains. Use any long or short grain varieties of your liking.
  4. If you’re using long grained rice, rinsing the rice well and soaking it really makes the rice fluffy, giving it great texture.
  5. Chuck in some washed coriander leaves while grinding the mint and tomatoes. It renders the dish lovely flavour and aroma.
  6. It’s the whole spices that make the rice dish aromatic, but if you don’t have any, use a heaped couple of teaspoons of garam masala while grinding the mixture.
  7. You could add fresh/frozen peas, diced carrots, potato and/or capsicum to make this dish more wholesome.
  8. We love spicy food at home, if it’s not something you enjoy, adjust chillies and chilli powder quantities accordingly.
  9. This dish tastes great the next day too, when stored in a clean box and refrigerated.

2 Comments

  1. Shobitha Suresh

    Thanks for this wonderful recipe. I made it over the weekend and every last bite of this was enjoyed! Brought back a lot of memories!

  2. Classic dish .

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