What is Tomato Rice?
It’s simply rice cooked with lots of tomatoes and spices. I have also added coconut milk to give a nice flavor to the dish. But you can still make this recipe without coconut milk by following the same steps. Every home has a unique style of making this recipe. You can also use vegetables like peas, potatoes, or soya chunks to make this dish healthier. You can make this Tomato rice recipe in an Instant Pot, a stovetop pressure cooker, or a regular pan. Today I am sharing a video and step-by-step method of making tomato rice using Instant Pot. I have included both the stovetop and pressure cooker method recipes below.
Ingredients
You will require simple ingredients to make this easy tomato pulao recipe.
Rice: I used Long grain white basmati rice for making this tomato rice. You may also use medium-grain sona masoori, or seera samba rice. Make sure to adjust the water as needed. Tomatoes: Use ripened, juicy, sweet, and sour tomatoes for the best flavor. If possible use fresh tomatoes instead of canned tomatoes or sauces. Onion: Use thinly sliced onions. You can also use shallots (small onions). Ginger and garlic: I have used a paste made from fresh ginger and garlic. You can also mince and add them. Coconut Milk: You can use either homemade or store-bought full-fat coconut milk. Green chilies: I have used Thai green chilies for the heat. Herbs: used fresh mint and coriander leaves. Whole spices: I have used cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom in this recipe. If you don’t have whole spices, add garam masala powder at the end. Oil: You can use any cooking oil. For best results, use ghee.
How to Make Tomato Rice Recipe using Coconut Milk in Instant Pot
Press SAUTE on Instant Pot. Heat oil (or ghee), and add whole spices like cumin seeds, bay leaf, cinnamon, cloves, and cardamom. Saute for a few seconds or till aromatic. Next, add onion, and green chilies. Saute till the onions are soft and light brown. Add ginger-garlic paste and saute for 1-2 minutes till the raw smell disappears. Then add finely chopped tomatoes (or tomato puree), turmeric powder, red chili powder, garam masala, and salt. Cook till tomatoes turn soft and mushy. This can take 3-4 minutes. Then add the mint leaves, and coriander leaves. Saute for another minute. Finally, coconut milk, water, and basmati rice. Mix everything together. Deglaze the pot (Make sure there are no food bits stuck to the bottom of the pot). This helps to avoid getting a ‘BURN’ Alert during pressure cooking. Close the lid securely, and turn the vent to “SEALING”. Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 5 minutes. When the instant pot beeps, do a quick pressure release before removing the lid. Gently fluff up the rice with a ladle or fork. The Tomato Rice recipe is ready, serve with yogurt, raita.
Stovetop Pressure Cooker Method
Follow the same process mentioned above for Instant Pot. Close the lid and put the whistle weight on. Cook for 2 whistles on medium flame and turn off the gas. All the other steps remain the same.
Stovetop Pot Method
Heat oil (or ghee) in a nonstick pan or Kadai. Add whole spices like cumin seeds, bay leaf, cinnamon, cloves, and cardamom. Saute for a few secs or till aromatic. Next, add onion, and green chilies. Saute till the onions are soft and light brown. Add ginger-garlic paste and saute for 1-2 minutes till the raw smell disappears. Then add finely chopped tomatoes (or tomato puree), turmeric powder, red chili powder, garam masala, and salt. Cook till tomatoes turn soft and mushy. This can take 3-4 minutes. Then add the mint leaves, and coriander leaves. Saute for another minute. Finally, coconut milk, water, and basmati rice. Mix everything. Close the lid and cook on medium heat until the water is absorbed, and then turn off the heat and leave it covered for 10 minutes. Open the lid and gently fluff up the rice. Tomato Rice is ready, serve with yogurt, or raita.
What to Serve with Tomato Pulao?
Serve Tomato Rice using Coconut Milk with curry, raita or yogurt, papad, and pickle.
Storage Suggestions
Store: Leftover Tomato pulao will keep well in the fridge for up to 1-2 days. Let it cool completely, and then store it in an airtight container. Reheat: Sprinkle some water and reheat the Tomato coconut milk rice in the microwave or stovetop until it warms through.
Tips to make the Best Indian Tomato Rice
Tomatoes: Use ripe, juicy Roma tomatoes for the best results. Type of Rice: Traditionally, short-grain rice like sona masuri or seeraga samba rice is used for tomato rice in south India, but I used basmati rice in this recipe. Rice-to-water ratio: The rice-to-water ratio is important for getting fluffy and nonsticky grains.
Variations
Fresh Herbs: I like to add mint (pudina) for flavoring, but you can skip it. Coconut Milk: I have made fresh coconut milk at home, but you can use store-bought canned full-fat coconut milk as well. Tastes best with homemade coconut milk. Add vegetables: You can also add other veggies like carrots, green beans, sweet corn, and green peas to make them more healthy. Whole Spices: I have used whole spices in this recipe, you can completely skip it and add an extra ½ teaspoon of biryani masala or garam masala.
More Instant Pot Rice Recipes
Veg Biryani Beetroot Rice Spinach Rice Cabbage Rice Coconut Milk Pulao Vegetable Pulav Soya Chunks Biryani Jeera Rice
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