Comforting Tomato Rice with Rukmini’s RNR Rice

A bowl of warmth that reminds you of home. Made with garden-fresh tomatoes and topped with crispy delights, it’s COMFORT in every spoonful.

Preparation Time

Ingredients

For the Rice

2 cups Rukmini’s RNR rice
4 cups water
3 tablespoons ghee or oil
Salt to taste

Whole Spices

2 bay leaves
4 green cardamom pods
1 black cardamom
4 cloves
1 cinnamon stick
1 star anise
1 teaspoon cumin seeds

Vegetables (2½ cups total, chopped)

1/2 cup carrots, diced
1/2 cup green peas
1/2 cup french beans, chopped
1/2 cup cauliflower florets
1/4 cup green bell pepper, diced
1/4 cup corn kernels

Aromatics and Seasonings

2 medium onions, thinly sliced
2 tablespoons ginger-garlic paste
2-3 green chilies, slit
1/4 cup mint leaves
1/4 cup coriander leaves
1 teaspoon garam masala
Salt to taste

For Garnishing

Fried onions
Fresh coriander leaves
Roasted cashews
Lemon wedges

Method

Rice Preparation

Wash Rukmini’s RNR rice thoroughly until water runs clear
Soak rice for 20 minutes, then drain
Par-boil all vegetables separately for 2 minutes, keeping them crisp
Keep warm water ready for cooking

Cooking Process

Heat ghee in a deep pot or pressure cooker
Add whole spices, let them crackle
Add sliced onions, sauté until golden brown
Add ginger-garlic paste, sauté until fragrant
Add all vegetables, stir fry for 2-3 minutes
Add drained rice, gentle stir to coat with spices
Add warm water, salt, and green chilies
Add half of the mint and coriander leaves

For Pressure Cooker Method

Close lid, cook on high heat until first whistle
Reduce to low heat, cook for 5 minutes
Let pressure release naturally

For Pot Method

Cover with tight-fitting lid
Cook on medium heat for 15-18 minutes
Rest for 10 minutes without opening

Final Touch

Gently fluff rice with a fork
Add garam masala
Garnish with fried onions, fresh herbs, and cashews
Serve with lemon wedges on the side

Pair with raita or plain yogurt
Serve alongside papad and pickle
Perfect with a simple salad of onions and tomatoes

RNR rice’s robust texture makes it perfect for pulao, maintaining its shape while absorbing flavours
Keep vegetables slightly crisp for better texture
Adjust spice levels to suit family preferences
For extra richness, add 1/4 cup warm milk with a pinch of saffron
Save leftover pulao in an airtight container – it tastes even better the next day

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