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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.

Ingredients

Scale

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

Find it online: https://lucabites.com/tomato-rice-one-pot-meal-recipe/