Cooled Kohinoor Authentic Basmati Rice works nicely here, since the grains stay separate and don't turn to mush once they're folded into the tangy tomato base.
Why does my tomato rice taste sour or raw?
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That usually means the tomatoes weren't cooked long enough. Keep them on the flame until they turn pulpy and the oil starts to separate at the edges; that's when the rawness is truly gone.
Can I use leftover rice for this?
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Absolutely, and it's arguably better that way. Day-old rice is drier and holds together much better than freshly cooked rice in a tomato rice recipe like this one.
Is tomato rice supposed to be very spicy?
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Not necessarily. The heat is entirely up to you; adjust the chilli powder and the number of dry red chillies to suit your taste, since the tang from the tomatoes is really the main flavour.
Do I really need to soak the rajma overnight?
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Yes, this step matters more than people assume. Without a proper soak, the rajma stay firm even after long cooking, so soak them for at least eight hours.