Tomato rice

Tomato rice
Summary Not available
Diet : Vegan, Vegetarian
Total time : 25 mins
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Tomato rice

Summary Not available
Total Time25 mins
Course: Main Course
Cuisine: Indian
Diet: Vegan, Vegetarian
Keyword: 10-30 min, Rice, South India
Person: 2
Calories: 492kcal

Materials

  • 150 g basmati rice
  • 2 tbsp oil
  • 1 onion chopped
  • 1 chilies optional (slited)
  • 1 tbsp garlic paste
  • 2 tomato finely chopped
  • 2 tsp salt
  • 1 tsp garam masala
  • 2 tsp Turmeric powder
  • 1 tbsp lime juice
  • 2 tsp Cumin seeds
  • 3 cardamoms

Instructions

  • Add 1½ cup rice to a bowl and rinse it well a few times until the water runs clear
  • Pour fresh water and soak the rice for 30 mins
  • Then drain to a colander & set aside
  • Heat a pressure cooker or a pot with 2 tbsps ghee or oil
  • Add cashews and fry until golden
  • Remove to a plate & set aside
  • Saute 3 cloves, 1 inch cinnamon piece, ¾ tsp cumin, 3 green cardamoms and 1 small bay leaf
  • When they begin to crackle, add 1 finely chopped onion and 1 slit green chili
  • Saute until the onions turn golden
  • Next saute 1 tbsp ginger garlic paste until a nice aroma comes out for 30 seconds
  • Next add in 1 cup tomatoes, salt as needed and ¼ tsp turmeric
  • Saute for 2 to 3 minutes
  • Cover & cook until the tomatoes break down & turn mushy
  • Add ½ to 1 tsp red chili powder and ¾ to 1 tsp garam masala powder
  • Mix and cook until the tomato masala turns completely soft and mushy
  • At this stage the masala leaves the sides of the pan
  • Pour water & stir well
  • Taste the water and add more salt if needed
  • Bring the water to a rolling boil
  • Add the drained rice
  • Making tomato rice in a pot Cook until the water has almost absorbed
  • When the rice is still soggy, lower the flame completely and cover with a lid until the tomato rice is cooked completely
  • Sprinkle chopped coriander leaves and squeeze in some lemon juice
  • Tomato rice is ready to serve hot or warm with a raita
  • Garnish with cashews
  • Making tomato rice in a pressure cooker Stir and cover with the lid
  • Cook on a medium high heat
  • Allow to whistle once
  • When the pressure goes down, open the lid
  • Fluff up the tomato rice
  • Instant pot tomato rice Soak rice for 30 mins
  • Press SAUTE button & pour oil to the inner pot of the instant pot
  • Then fry cashews until golden and remove them
  • Stir in the whole spices and then add onions
  • Saute them until transparent
  • Add the ginger garlic paste & saute for 30 seconds
  • Add tomatoes and salt
  • Saute them until the tomatoes break down and turn mushy
  • Add chilli powder, garam masala & turmeric
  • Saute for just 1 to 2 mins untilthe moisture from tomatoes almost dries up
  • Next pour 1¾ cups + 2 tbsp water
  • Press CANCEL button
  • Scrape off any bits of spices stuck at the bottom
  • This prevents from getting a burn notice
  • Stir & check the salt
  • Add more if needed
  • Then add the rice
  • Then secure the lid
  • Set the steam release handle/ value to sealing
  • Press PRESSURE COOK button (highpressure) for 5 mins
  • When the tomato rice is done, Instant pot beeps
  • Wait for 2 mins & release the pressure manually with the help of a spoon by moving the steam release handle to venting from sealing
  • If you like softer rice then let the pressure release naturally for 7 to 8 mins
  • Then release the rest manually
  • Sprinkle coriander leaves & fluff up the tomato rice with a fork
  • Garnish with cashews

Notes

No extra notes

Nutrition

Calories: 492kcal | Carbohydrates: 80g | Protein: 9g | Fat: 16g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 2346mg | Potassium: 690mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1270IU | Vitamin C: 59mg | Calcium: 99mg | Iron: 4mg
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