Mummy’s Tamatay Ka Kana (Indian Spiced Tomato Rice)

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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4-5 tomatoes, diced
1/2 tsp cayenne/red chilli powder (or to taste)
1/4 tsp turmeric
1 1/2 tsp ginger garlic paste, divided
3/4 tsp salt (or to taste)
1/4 cup minced cilantro
1 1/2 cups basmati rice, washed
2 tbsp olive oil
1 3/4 cups boiling water
4 whole green chiles


In a medium sized pot over medium-high heat, add tomatoes, turmeric, 1 tsp ginger garlic paste, salt and cilantro. Cook till dry. Transfer tomatoes to a bowl and set aside.

On medium heat, in the same pot add olive oil and 1/2 tsp ginger garlic paste. Fry for a couple of minutes. Add the rice and cook 2 minutes, stirring frequently. Add the boiling water, tomatoes and green chillies. Bring to a boil and give a stir. Cover the pot, turn the heat down to very low and cook for 10 minutes or till rice is cooked. Remove from heat and let sit 15 minutes covered. Fluff with a fork and serve!