Tomato Rice
By :Subhadra Burugula
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Flavored with spices this Tomato Rice is aromatic, spicy, tangy and with gorgeous red color.
Votes: 2
Rating: 5
Rate this recipe!
Course Main Course
Cuisine Indian
Difficulty Easy
Browse Category Rice & Pastas
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Rice, Tomatoes
Prep Time 5 minutes
Cook Time 20 minutes
Servings
3-4 servings
Ingredients
Whole Spices
  • 1 tsp cumin seeds
  • 1 bay leaf
  • 4 cloves
  • 2-3 peices cinnamon
  • 2 green cardamom pods
Main Ingredients
  • 2-3 tbsp oil ghee or butter can also be used
  • 2 tbsp cashews optional
  • 1 small onion thinly sliced
  • 4 green chilies to taste
  • 1 tbsp Ginger-Garlic paste
  • 3-4 small tomatoes finely chopped
  • 2 tsp coriander powder
  • 1/4 tsp turmeric powder
  • red chili powder to taste
  • Salt to taste
  • 2 cups rice
  • 3 3/4 cups Water
  • cilantro to garnish
Course Main Course
Cuisine Indian
Difficulty Easy
Browse Category Rice & Pastas
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Rice, Tomatoes
Prep Time 5 minutes
Cook Time 20 minutes
Servings
3-4 servings
Ingredients
Whole Spices
  • 1 tsp cumin seeds
  • 1 bay leaf
  • 4 cloves
  • 2-3 peices cinnamon
  • 2 green cardamom pods
Main Ingredients
  • 2-3 tbsp oil ghee or butter can also be used
  • 2 tbsp cashews optional
  • 1 small onion thinly sliced
  • 4 green chilies to taste
  • 1 tbsp Ginger-Garlic paste
  • 3-4 small tomatoes finely chopped
  • 2 tsp coriander powder
  • 1/4 tsp turmeric powder
  • red chili powder to taste
  • Salt to taste
  • 2 cups rice
  • 3 3/4 cups Water
  • cilantro to garnish
Votes: 2
Rating: 5
Rate this recipe!
Instructions
  1. Put Instant pot on sauté mode high and add oil. Once oil is hot, add all the whole spices mentioned above. fry for 1 or 2 minutes until fragrant.
  2. Add onions, green chili and cashews, fry for 2 minutes or until onions turn golden.
  3. Add ginger garlic paste and fry for another 1 minute. Add tomatoes and fry for 4 to 5 minutes, until they are mushy.
  4. Add turmeric powder, salt, red chili powder, coriander powder and mix well.
  5. Add Rice along with water, mix gently. Turn off sauté mode, put the lid vent to sealing position, push the Rice button.
  6. Do Quick release after 2 to 3 minutes in warm mode. Natural pressure release is also fine. Garnish with Cilantro and serve hot with yogurt raita.
Recipe Notes

Adjust the amount of tomatoes by how they taste. (reduce if they taste sour or increase if they taste less sour)
1 cup rice cup is used for measurement
Adjust the red chili powder and green chilies to taste
Usually I use 1:2 ratio of rice to water but reduced 1/4th cup as there is moisture from tomatoes.
You can use any rice of your choice(I used basmati rice) but if using brown rice, cooking time should be increased.(Do manual high 20 mins)
You can soak rice if you wish, I didn't soak
You can skip whole spices and add 1.5 tsps of garam masala at the end with salt.
Vegans can use Oil instead of ghee

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