Dill Tomato Rice is an aromatic one pot meal that is great as a weeknight meal and also to pack for lunchboxes.
For the final day of this week’s blogging marathon under rice/ gravy main dish, I made a simple one pot meal — Dill Tomato Rice. It is an aromatic and fragrant dish that is great to make on a weeknight. Leftovers are great to pack in the lunchbox too.Recipe for this Dill Tomato rice is from a Telugu cooking show. Like I said in my previous post, I am a sucker for rice dishes and make sure to note them down when I see them on TV. This one pot rice dish is packed with flavor and tastes amazing. I added chickpeas to bump up the protein, but tofu or paneer would be great options too.I used to think dill had a very strong flavor. But slowly I warmed up to it’s flavor and taste. I love it in tzatziki sauce and it’s great to add to rice dishes like this one. So when I saw this recipe, I knew I would like the combination of dill with tomatoes and mint. I wasn’t wrong, this is a delicious rice dish that even my kids loved.
Dill Tomato Rice
- 1 cup Basmati, rinsed and soaked for 20 minutes
- 2 tbsp Oil
- 2 Cloves
- 2 Cardamom pods
- 1 Bay leaf
- 1" Cinnamon stick
- ½ tsp Shahjeera
- 1 Medium Onion, thinly sliced
- 2 Green Chilies, slit
- 1 tsp Ginger+garlic paste
- ¼ tsp turmeric
- 1 cup Dill, chopped
- 2 tbsp Mint leaves, chopped
- 3 Medium Tomatoes, chopped
- 1 cup Cooked Chickpeas
- 1 tsp Ground Coriander
- ½ tsp Ground Cumin
- ½ tsp garam masala
- ½ tsp Red Chili powder (add more if you like it spicy)
- 1 Medium Green Pepper, cut into thin slices
- 2 cups water
- To taste salt
- Heat oil in a medium sauce pan. Add the spices and cook for 30 seconds or until fragrant.
- Add the onions, green chilies and ginger+garlic paste; cook till the onions are lightly browned around the edges.
- Next add the chopped dill, mint, tomatoes, ground coriander and cumin, red chili powder, garam masala and salt. Mix well, cover and cook till the tomatoes turn mushy, about 3~5 minutes.
- Add the green pepper slices and water. Bring the mixture to a boil, then add the drained rice and cook on medium-high until the water on the surface dries up.
- Lower the heat, cover and cook until all the water is absorbed and the rice is tender. Turn off the heat and set aside for 10 minutes. Serve with cucumber raita (yogurt, grated cucumber, salt and red chili powder) and Enjoy!!