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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat oil in a wide pan. Place the tomato halves cut-side down. Scatter the chopped onions and whole garlic cloves around the tomatoes, and sprinkle with a little salt.
Cover with a lid and cook on a low flame for about 8 minutes, until the tomatoes collapse and the garlic cloves turn tender and cooked through.
Remove the lid. Using tongs or a fork, gently peel off and discard the loosened tomato skins. Mash the tomatoes, softened garlic, and onions together directly in the pan into a chunky sauce.
Add the red chilli powder, turmeric powder, coriander powder, garam masala, and salt to taste. Sauté over medium heat until the masala is well-roasted and oil begins to separate from the edges.
Add the cooked leftover rice, chopped green chillies, and fresh coriander.
Gently toss the rice on medium flame for 4–5 minutes until every grain is evenly coated in the garlic-tomato masala and thoroughly heated.
Turn off the heat, garnish with extra fresh coriander, and serve hot with cooling cucumber raita, sliced onions, or papad.
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Use any leftover rice you have on hand, as the texture works well with the sauce.
Can I use fresh rice instead of leftover rice?
Yes, but leftover rice tends to absorb the flavors better and has a firmer texture.
What can I serve with Garlic Tomato Rice?
Serve it with cucumber raita, sliced onions, or papad for a complete meal.
Can I reduce the amount of garlic?
Yes, you can adjust the garlic quantity to your preference.
Is this dish spicy?
The dish has a mild heat from the green chillies and red chilli powder, but you can adjust these to taste.
Can I add other vegetables?
Yes, you can add vegetables like bell peppers or peas for extra flavor and nutrition.
