Tomato Rice | One Pot Meal Recipe

Introduction

Tomato Rice is a flavorful one-pot meal that combines fragrant spices, tangy tomatoes, and basmati rice for a comforting dish. Perfect for a quick lunch or dinner, it’s easy to prepare and pairs wonderfully with raita or pickle.

Ingredients

• 1 Tbsp Oil
• 1 Tbsp Ghee
• 2 Bay Leaf
• 1 Inch Cinnamon Stick
• 2 Green Cardamom
• 4 Black Pepper
• 2 Cloves
• 1 Tsp Cumin Seeds
• 2 Dry Red Chili
• 1 Star Anise
• Few Curry Leaves
• 1 Onion (sliced)
• 1 Tsp Ginger Garlic Paste
• ¼ Tsp Turmeric
• 1 Tsp Kashmiri Chili Powder
• 1 Tsp Coriander Powder
• ½ Tsp Cumin Powder
• ¼ Tsp Garam Masala
• 2 Tomato (chopped)
• 1 Cup Basmati Rice
• 2 Green Chili (slitted)
• 2 Tbsp Coriander Leaves (finely chopped)
• 1.25 Cup Water
• Salt to taste

Instructions

1. Step 1: Rinse 1 cup basmati rice thoroughly and soak it in enough water for 20 minutes.
2. Step 2: Heat 1 tbsp oil and 1 tbsp ghee in a pressure cooker over medium heat.
3. Step 3: When the oil is hot, add the whole spices (2 bay leaf, 1 inch cinnamon stick, 2 green cardamom, 4 black pepper, 2 cloves, 1 tsp cumin seeds, 2 dry red chilies, 1 star anise) and sauté until aromatic.
4. Step 4: Add a few curry leaves, sliced onion, and 1 tsp ginger garlic paste; sauté until the onion begins to brown.
5. Step 5: Lower the heat and add the dry spices (¼ tsp turmeric, 1 tsp Kashmiri chili powder, 1 tsp coriander powder, ½ tsp cumin powder, ¼ tsp garam masala); sauté for 2 minutes.
6. Step 6: Add the chopped tomatoes and cook until they become soft and mushy.
7. Step 7: Drain the soaked rice and add it to the cooker along with 2 tbsp chopped coriander leaves and the slitted green chilies; mix gently.
8. Step 8: Pour in 1.25 cups water, add salt to taste, and stir well.
9. Step 9: Close the lid and pressure cook on medium-high heat for 2 whistles, then turn off the heat.
10. Step 10: Allow the pressure to release naturally for 10 minutes before opening the cooker; fluff the rice with a fork and let it rest for 5 minutes.
11. Step 11: Garnish with additional coriander leaves and serve hot with raita, papad, or pickle.

Tips & Variations

• Use ghee and oil combination for a rich flavor, or substitute ghee with butter for a milder taste.
• Adjust green chilies according to your heat preference or omit for a milder dish.
• For extra texture, add roasted cashews or peanuts before serving.
• If you don’t have a pressure cooker, cook the rice in a covered pot with a tight lid until the water is absorbed and rice is tender.

Storage

Store leftover tomato rice in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave with a splash of water to keep the rice moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make tomato rice without a pressure cooker?

Yes, you can cook tomato rice in a heavy-bottomed pot with a tight lid. Simmer on low heat until the rice is cooked and water is fully absorbed, about 15–20 minutes.

What can I serve with tomato rice?

Tomato rice pairs wonderfully with yogurt-based raita, crispy papad, or a tangy pickle for a balanced meal.

Tomato Rice | One Pot Meal Recipe

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4.5 from 134 reviews

Tomato Rice is a flavorful and aromatic one-pot meal combining fragrant basmati rice with spicy tomato gravy and a blend of Indian whole and ground spices, cooked in a pressure cooker for a quick and delicious dish perfect for lunch or dinner.

• Author: luca
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: One Pot Meal
• Method: Instant Pot
• Cuisine: Indian

Ingredients

Scale 1x2x3x

Spices and Aromatics

• 2 Bay Leaf
• 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
• ¼ Tsp Turmeric Powder
• 1 Tsp Kashmiri Chili Powder
• 1 Tsp Coriander Powder
• ½ Tsp Cumin Powder
• ¼ Tsp Garam Masala

Vegetables and Herbs

• 1 Onion, sliced
• 1 Tsp Ginger Garlic Paste
• 2 Tomatoes, chopped
• 2 Green Chilies, slitted
• 2 Tbsp Fresh Coriander Leaves, finely chopped

Rice and Liquids

• 1 Cup Basmati Rice
• 1.25 Cups Water

Oils and Fats

• 1 Tbsp Oil
• 1 Tbsp Ghee

Instructions

1. Soak the Rice: Take 1 cup basmati rice in a bowl, rinse it well until water runs clear, and soak it in enough water for 20 minutes to ensure fluffy and separate grains after cooking.
2. Heat the Cooking Fat: In a pressure cooker, heat 1 tablespoon oil and 1 tablespoon ghee over medium heat to prepare for tempering the spices and sautéing the ingredients.
3. Temper Whole Spices: Once the oil is hot, add 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. Sauté these whole spices until they release their aromatic fragrance, about 1-2 minutes.
4. Sauté Aromatics: Add a few curry leaves, the sliced onion, and 1 teaspoon ginger garlic paste. Continue sautéing until the onions start to brown and soften, imparting depth to the dish.
5. Add Ground Spices: Lower the heat and add ground spices—¼ teaspoon turmeric, 1 teaspoon Kashmiri chili powder, 1 teaspoon coriander powder, ½ teaspoon cumin powder, and ¼ teaspoon garam masala. Sauté these for 2 minutes to roast the spices and enhance their flavors.
6. Cook Tomatoes: Stir in the chopped tomatoes and cook until they become soft and mushy, forming a rich, flavorful base for the rice.
7. Combine Rice and Herbs: Drain the soaked rice and add it to the cooker along with 2 tablespoons chopped coriander leaves and 2 slitted green chilies. Gently mix everything to combine without breaking the rice grains.
8. Add Water and Season: Pour in 1.25 cups water and add salt to taste. Stir well to distribute the salt and spices evenly.
9. Pressure Cook: Close the pressure cooker lid securely and cook on medium-high heat for 2 whistles. Then turn off the heat to let it cook undisturbed.
10. Release Pressure and Fluff: Allow the pressure to release naturally for 10 minutes, then open the lid carefully. Fluff the rice gently with a fork to separate the grains and let it rest covered for an additional 5 minutes.
11. Garnish and Serve: Garnish the tomato rice with fresh coriander leaves and serve hot with sides such as raita, papad, or pickle for a complete meal.

Notes

• Soaking the rice beforehand helps achieve fluffier, well-separated grains.
• Adjust the green chilies and red chili powder to control the spice level to your preference.
• Using a pressure cooker significantly reduces cooking time for this dish.
• Ghee adds a rich flavor but can be substituted with oil for a lighter version.
• Leftover tomato rice can be refrigerated and reheated with a splash of water to maintain moisture.

Keywords: Tomato Rice, Indian Rice Recipe, One Pot Meal, Pressure Cooker Rice, Spiced Rice