Tomato Rice

By: Subhadra Burugula

Tomato Rice
Flavored with spices this Tomato Rice is aromatic, spicy, tangy and with gorgeous red color.
cuisine icon Cuisine
Indian
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Dairy Free, Gluten Free, Low Fat, Plant-Based, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
15-30 min, 3-4 servings, bay leaf, cashews, cilantro to garnish, cinnamon, cloves, contributed, cook 20 min, coriander powder, cumin seeds, dairy free, easy, ginger-garlic paste, gluten free, green cardamom pods, green chilies, indian, low fat, main course, oil, onion, plant-based, prep 5 min, pressure cook, red chili powder, rice, salt to taste, sauté, tomatoes, turmeric powder, vegan, vegetarian, water

prep icon Prep Time
5 min
cook icon Cook Time
20 min

serving icon Servings
3-4 servings
Ingredients
  • 1 tsp cumin seeds
  • 1 bay leaf
  • 4 cloves
  • 2-3 peices cinnamon
  • 2 green cardamom pods
  • 2-3 tbsp oil
  • 2 tbsp cashews
  • 1 small onion
  • 4 green chilies
  • 1 tbsp Ginger-Garlic paste
  • 3-4 small tomatoes
  • 2 tsp coriander powder
  • 1/4 tsp turmeric powder
  • red chili powder
  • Salt to taste
  • 2 cups rice
  • 3 3/4 cups Water
  • cilantro to garnish
Instructions
  • 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.
  • Add onions, green chili and cashews, fry for 2 minutes or until onions turn golden.
  • Add ginger garlic paste and fry for another 1 minute. Add tomatoes and fry for 4 to 5 minutes, until they are mushy.
  • Add turmeric powder, salt, red chili powder, coriander powder and mix well.
  • Add Rice along with water, mix gently. Turn off sauté mode, put the lid vent to sealing position, push the Rice button.
  • 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.
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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