Description
Tomato Rice is a flavorful one-pot Indian meal made with basmati rice and a blend of aromatic spices, tomatoes, and herbs. Cooked in a pressure cooker, this dish offers a perfect balance of tangy tomato taste and warm spices, making it a comforting and satisfying meal that pairs wonderfully with raita, papad, or pickle.
Ingredients
Scale
Spices and Whole Ingredients
- 2 Bay Leaves
- 1 Inch Cinnamon Stick
- 2 Green Cardamom Pods
- 4 Black Peppercorns
- 2 Cloves
- 1 Tsp Cumin Seeds
- 2 Dry Red Chilies
- 1 Star Anise
- Few Curry Leaves
Main Ingredients
- 1 Tbsp Oil
- 1 Tbsp Ghee
- 1 Onion, sliced
- 1 Tsp Ginger Garlic Paste
- ¼ Tsp Turmeric Powder
- 1 Tsp Kashmiri Chili Powder
- 1 Tsp Coriander Powder
- ½ Tsp Cumin Powder
- ¼ Tsp Garam Masala
- 2 Tomatoes, chopped
- 1 Cup Basmati Rice
- 2 Green Chilies, slitted
- 2 Tbsp Coriander Leaves, finely chopped
- 1.25 Cup Water
- Salt to taste
Instructions
- Soak Rice: Take 1 cup basmati rice in a bowl, rinse it well under running water until the water runs clear, then soak the rice in enough water for 20 minutes to ensure even cooking.
- Heat Oil and Ghee: In a pressure cooker, heat 1 tablespoon oil and 1 tablespoon ghee over medium heat until hot.
- Saute Whole Spices: Add the whole spices (2 bay leaves, 1 inch cinnamon stick, 2 green cardamom pods, 4 black peppercorns, 2 cloves, 1 teaspoon cumin seeds, 2 dry red chilies, and 1 star anise) to the hot oil and sauté until they release a fragrant aroma, about 1-2 minutes.
- Add Aromatics: Add a few curry leaves, 1 sliced onion, and 1 teaspoon ginger garlic paste. Sauté the mixture until the onions turn golden brown and soft, which will take about 5-7 minutes.
- Add Dry Spices: Lower the heat and add the dry spices: ¼ teaspoon turmeric, 1 teaspoon Kashmiri chili powder, 1 teaspoon coriander powder, ½ teaspoon cumin powder, and ¼ teaspoon garam masala. Stir and sauté for 2 minutes to toast the spices and enhance their flavors.
- Add Tomatoes: Add the 2 chopped tomatoes and cook, stirring occasionally, until the tomatoes become soft and mushy, about 5 minutes.
- Combine Rice and Herbs: Drain the soaked rice and add it to the cooker along with 2 tablespoons finely chopped coriander leaves and 2 slitted green chilies. Gently mix all ingredients together to combine well without breaking the rice grains.
- Add Water and Salt: Pour in 1.25 cups water and add salt to taste. Stir gently to mix everything evenly.
- Pressure Cook: Close the lid of the pressure cooker and cook on medium-high heat until 2 whistles sound. Then turn off the heat and allow the pressure to release naturally for about 10 minutes.
- Fluff and Rest: Open the pressure cooker carefully once pressure is released. Fluff the tomato rice gently with a fork to separate the grains. Cover and let it rest for another 5 minutes for flavors to meld.
- Garnish and Serve: Garnish the rice with additional chopped coriander leaves and enjoy it hot with raita, papad, or pickle for a delicious meal.
Notes
- Soaking the rice helps achieve fluffy, separate grains after cooking.
- Adjust the amount of green chilies and chili powder to suit your preferred spice level.
- Using a pressure cooker speeds up the cooking process and intensifies the flavors.
- For a richer taste, use ghee instead of only oil.
- Allowing the pressure to release naturally ensures perfectly cooked rice without mushiness.
- This dish pairs well with cooling yogurt-based raita or crisp fried papad.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Indian
Keywords: Tomato Rice, One Pot Meal, Indian Rice Recipe, Pressure Cooker Rice, Basmati Rice Recipe, Easy Indian Meal
