Goan cuisine beautifully reflects the region’s rich cultural heritage, coastal abundance, and deep love for aromatic spices. In this tomato rice, the addition of Goan garam masala and coconut milk transforms the dish into something even more comforting and luxurious. The rice absorbs the tang of tomatoes, the warmth of the mix spice blend, and the silky richness of coconut milk, resulting in grains that are soft, fragrant, and full of flavour. Coconut milk mellows the spices while enhancing the natural sweetness of the tomatoes, creating a beautiful harmony of tastes that feels both soothing and indulgent. A one-pot wonder, simple to prepare yet special enough for guests or festive meals. Savoured with a side of yogurt, pickle, papad, or a light vegetable dish, it is perfect for busy weekdays, lunchboxes, or comforting family dinners.
One of the most versatile ingredients in the kitchen are tomatoes. Tangy, vibrant, they can transform everything from simple salads to rich sauces. Beyond their culinary appeal, tomatoes are loaded with health benefits. Rich in vitamins A, C, and K, as well as potassium and antioxidants such as lycopene, which is known for supporting heart health and protecting cells from damage. Low in calories yet high in nutrients and hydration, tomatoes contribute to overall wellness while adding depth and freshness to any preparation.
One of the most versatile ingredients in the kitchen are tomatoes. Tangy, vibrant, they can transform everything from simple salads to rich sauces. Beyond their culinary appeal, tomatoes are loaded with health benefits. Rich in vitamins A, C, and K, as well as potassium and antioxidants such as lycopene, which is known for supporting heart health and protecting cells from damage. Low in calories yet high in nutrients and hydration, tomatoes contribute to overall wellness while adding depth and freshness to any preparation.
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Goan Tomato Rice
(Serves 6)
Ingredients:
1 and 1/2 cups basmati rice
1 large onion (chopped)
350 grams tomatoes (chopped)
2 cups coconut milk
2 green chillies (chopped)
1 heaped spoonful chopped garlic
1 teaspoon grated ginger
1 sprig of curry leaves
1 teaspoon cumin seeds
2 cinnamon sticks
6 cloves
10 whole black peppercorns
4 green cardamoms
1 black cardamom
1 star anise
1 bay leaf
1/4 teaspoon turmeric powder
1/2 teaspoon chilli powder
1/2 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon Goan garam masala
3 sprigs mint leaves (chopped)
handful coriander leaves (chopped)
2 maggi vegetable cubes
1/2 cup water
1/4 cup oil
1 tablespoon ghee
salt
Method:
Wash and soak rice in water for 30 minutes.
In a large wide bottomed pan, heat the oil and sprinkle cumin seeds. When the seeds start to splutter, incorporate the curry leaves, bay leaf, star anise, black cardamom, peppercorns, cloves, green cardamoms and cinnamon sticks.
Stir in the onion slices and when slightly golden, fry the ginger, garlic and green chillies. Mix in the tomato and when soft and pulpy, add crushed bouillon cubes, turmeric powder, chilli powder, cumin powder, coriander powder and Goan garam masala. Pour in the coconut milk and half cup of water. Cover the pan and bring to a nice boil.
Note:
In the meantime, drain rice and keep it ready.
Once the liquid comes to a roaring boil, mix in the rice and close the pan with the lid. Cook on medium heat until half the liquid is absorbed. Check for seasoning and add mint leaves and salt. Stir rice gently, cover with the lid and continue cooking. After a few minutes, you will see holes in the rice with very little liquid left at the bottom of the pan. Drizzle ghee all around, over the top.
Shut off the flame leaving the pan covered. Do not touch or open for 15 minutes. The rice will absorb the remaining moisture. Lift the cover after the indicated time. Each grain of rice will be firm, cooked and separated. With a fork, gently move the top grains around to moisten them.
Serve tomato rice hot garnished with fresh chopped coriander leaves.
Note:
To read click here: Copyright & Privacy Policy
Goan Tomato Rice
(Serves 6)
Ingredients:
1 and 1/2 cups basmati rice
1 large onion (chopped)
350 grams tomatoes (chopped)
2 cups coconut milk
2 green chillies (chopped)
1 heaped spoonful chopped garlic
1 teaspoon grated ginger
1 sprig of curry leaves
1 teaspoon cumin seeds
2 cinnamon sticks
6 cloves
10 whole black peppercorns
4 green cardamoms
1 black cardamom
1 star anise
1 bay leaf
1/4 teaspoon turmeric powder
1/2 teaspoon chilli powder
1/2 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon Goan garam masala
3 sprigs mint leaves (chopped)
handful coriander leaves (chopped)
2 maggi vegetable cubes
1/2 cup water
1/4 cup oil
1 tablespoon ghee
salt
Method:
Wash and soak rice in water for 30 minutes.
In a large wide bottomed pan, heat the oil and sprinkle cumin seeds. When the seeds start to splutter, incorporate the curry leaves, bay leaf, star anise, black cardamom, peppercorns, cloves, green cardamoms and cinnamon sticks.
Stir in the onion slices and when slightly golden, fry the ginger, garlic and green chillies. Mix in the tomato and when soft and pulpy, add crushed bouillon cubes, turmeric powder, chilli powder, cumin powder, coriander powder and Goan garam masala. Pour in the coconut milk and half cup of water. Cover the pan and bring to a nice boil.
Note:
- Depending on the moisture released by the type of tomatoes used, you may have to slightly increase or decrease the addition of water.
- For 1 and 1/2 cups of rice, 3 cups of water is required but since rice was soaked and tomatoes had released some moisture, only 2 and 1/2 cups of liquid was added.
In the meantime, drain rice and keep it ready.
Once the liquid comes to a roaring boil, mix in the rice and close the pan with the lid. Cook on medium heat until half the liquid is absorbed. Check for seasoning and add mint leaves and salt. Stir rice gently, cover with the lid and continue cooking. After a few minutes, you will see holes in the rice with very little liquid left at the bottom of the pan. Drizzle ghee all around, over the top.
Shut off the flame leaving the pan covered. Do not touch or open for 15 minutes. The rice will absorb the remaining moisture. Lift the cover after the indicated time. Each grain of rice will be firm, cooked and separated. With a fork, gently move the top grains around to moisten them.
Serve tomato rice hot garnished with fresh chopped coriander leaves.
Note:
- For presentation, I adorned the rice with cooked peas, pieces of tomatoes and toasted cashewnuts.
