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How to prepare Tomato Rice in the Microwave


This post was submitted by :  Kimberly

Helping The Homemaker

Helping The Homemaker


2 cups long grain rice1½ tsp mustard1 tsp cumin seeds

½ tsp fennel seeds

12-14 curry leaves

6 pods garlic

2-3 green chillies

1½ tbsp ghee

2 big Onions5 big tomatoes½ tsp turmeric powder

1 tsp chilli powder

Salt to taste

3 cups water*

2 tbsp corrainder leaves

2 tbsp roasted cashewnuts


  1. Place the washed rice and water in a microwave cooker. Add salt and cook on high for 15-20 minutes. Let it stand for 5 minutes, then open it. Fluff it up with a fork and keep aside.
  2. While the rice is cooking, chop finely the garlic, onions, tomatoes, green chillies and corriander leaves and keep aside for later.
  3. Take ghee in a microwave cooker and add to it mustard, cumin and fennel seeds. Microwave at high for 3 minutes.
  4. Add the curry leaves, garlic and green chillies. Mix well and microwave for another 2 minutes.
  5. Next, add the onions . Mix well and microwave for 2 minutes.
  6. Now, add the tomatoes and microwave covered for 4 minutes, till mushy. Add the chilli and turmeric powder and microwave for another 2 minutes.
  7. Add to this the cooked rice and mix in gently. Microwave at 80% power for 2-3 minutes.
  8. Just before serving, mix in 1 tbsp of the corriander leaves.
  9. Serve hot, garnished with the remainder corrainder leaves and roasted nuts, with any raita or gravy of your choice. I would recommend this lip smacking Kozhi Vartha Kari or this delicious Veg Makhanwala.

*Adjust the water according to the instructions on the pack if any or based on previous experience.

Ideas and tips

  • Be careful not to overcook the rice. The grains should be separate.
  • Adjust the number of chillies used according to their pungency or to suit your palate.
  • I have used the Milton microwave cooker, but you can use any microwave safe dish.
  • You can use roasted peanuts instead of cashewnuts, for garnishing.

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