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TOMATO RICE, Kitchen of odisha



1. 1 cup basmati rice
2. rinsed until water runs clear
3. 1⁄4 cup canola oil
4. 1 tsp. black mustard seeds
5. 1⁄4 tsp. ground turmeric
6. 6 fresh or frozen curry leaves
7. 3 chiles de árbol, stemmed
8. 2 cloves garlic, thinly sliced
9. 1 small yellow onion, minced
10. 3 plum tomatoes, cored and roughly chopped
11. 1⁄4 tsp. asafoetida
12. Kosher salt


1. Bring 6 cups water to a boil in a 4–qt.
2. saucepan. Add rice; cook,
3. stirring occasionally,
4. until rice is tender,
5. 10–12 minutes. Drain rice and transfer to a bowl. Add oil to pan;
6. heat over medium-high. Cook mustard seeds,
7. turmeric, curry leaves, and chiles until seeds pop,
8. 1–2 minutes. Add garlic, onion, and tomatoes;
9. cook until tomatoes begin to break down,
10. 6–8 minutes. Add asafoetida and salt;
11. stir into rice.

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