Tomato Rice

I have been wanting to try this recipe after eating way back in the 90s when one of my colleagues used to bring it for lunch. I can still remember his mom used to make this delicious tomato rice or Tomato bhaath as he used to say. Spicy rice busting with a lot of flavor and I remember the taste even to this day. Very appealing when he used to open his lunch box. And to my surprise, my brother in law makes awesome tomato bhaath and I came to know recently about it. I am posting his version of Tomato rice. The mint added in this recipe gives a distinct flavor. Thanks B-I-L for sharing this recipe.
This recipe can be modified according to taste for spicyness and for those who dont eat garlic and/or onion and also can be made nut free.

Ingredients:

1 cup basmati rice
4 tomatoes
2 large onion sliced/chopped
1 cup fresh mint leaves
1 cup fresh coriander leaves
3-4 green chilli peppers (add more if you want more spicy)
2 cloves of garlic - chopped
1 inch piece ginger - chopped
salt to taste
Oil

For the tempering:
1 tsp cumin seeds
1/2 spoon black mustard seeds
1 table spoon oil
a few curry leaves
a few sprigs coriander leaves
8-10 Toasted cashews
1/4 spoon turmeric

Method:
1. Wash thoroughly and soak basmati rice in 2 cups of water and leave it for 30 mins
2. In a pan, add 2 table spoons of oil, and fry the garlic and ginger taking care they dont burn
3. Add 1 large chopped onion and fry until lightly browned
4. Add 2 chopped tomatoes and fry until soft
5. Add the green chillies, mint leaves and coriander leaves and fry until wilted
6. Set aside to cool and grind into a paste
7. Now in another pan, preferably a heavy pan or pressure cooker heat 2 tablespoons of oil. Add the mustard seeds, cumin seeds, curry leaves, and fry till they splutter.
8. Add the remaining chopped onion,fry until brown. Add remaining 2tomatoes and fry until they are soft. (if you are a garlic lover, a few cloves of garlic can be added at this point)Drain the basmati rice and add this to the oil and gently fry for a minute until the rice is coated with oil and the spices
9. Add the ground tomato paste and fry gently for 1 minute until rice gets coated.
10.Add salt, 2 cups of water, mix well and cook covered until rice is done. (If using cooker, cook till 1-2 whistles)
11.Cool a bit and fluff with a fork.
12.Serve garnished with toasted cashews and chopped coriander leaves along with a cup of cool yogurt or raita.

Note:

Generally basmathi needs 1:2 water. But some rice varieties vary. It needs practice to make fluffy basmati rice so measure the water as per the directions on the pack. Because the tomato paste we use here also has some moisture, adjust water accordingly.
While frying rice, be gentle as the rice may break. Use only a wooden spoon as metal spoons may be harsh on the rice grains.

Variations:

Any additional vegetable(s) such as mixed veggies, corn, beans or peas along with the rice,or even plain works fine.
Omit the garlic if you do not like the taste of garlic
Can be made nut free as well by omitting the cashews mentioned in this recipe.
If you want it to be more fragrant, you can also fry 1 bay leaf, a few cloves (2-3) 1 inch piece of cinnamon and a few pepper corns along with the cumin seeds. But make sure you remove these before serving.