Indian Tomato Rice

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Colin Bakewell

Eating since 1958, cooking since 1974

1 cup basmati rice, rinsed until water runs clear

1⁄4 cup canola oil

1 tsp. black mustard seeds

1⁄4 tsp. ground turmeric

6 fresh or frozen curry leaves

3 chiles de árbol, stemmed

2 cloves garlic, thinly sliced

1 small yellow onion, minced

3 plum tomatoes, cored and roughly chopped

1⁄4 tsp. asafoetida

Kosher salt, to taste

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