Tomato rice

Summary Not available

  • 1 basmati rice
  • 2 oil
  • 1 onion )
  • 1 chili ((slit (optional)))
  • 1 paste
  • 1 cup )
  • salt )
  • 1 teaspoon masala
  • 5 powder )
  • Turmeric )
  • 2 cooker )
  • 3 finely chopped)
  • 1 juice )
  • 12 )
  • 1 small leaf
  • seeds )
  • 1 piece )
  • 3 cardamoms )
  • 3 )
  1. Add 1½ cup rice to a bowl and rinse it well a few times until the water runs clear

  2. Pour fresh water and soak the rice for 30 mins

  3. Then drain to a colander & set aside

  4. Heat a pressure cooker or a pot with 2 tbsps ghee or oil

  5. Add cashews and fry until golden

  6. Remove to a plate & set aside

  7. Saute 3 cloves, 1 inch cinnamon piece, ¾ tsp cumin, 3 green cardamoms and 1 small bay leaf

  8. When they begin to crackle, add 1 finely chopped onion and 1 slit green chili

  9. Saute until the onions turn golden

  10. Next saute 1 tbsp ginger garlic paste until a nice aroma comes out for 30 seconds

  11. Next add in 1 cup tomatoes, salt as needed and ¼ tsp turmeric

  12. Saute for 2 to 3 minutes

  13. Cover & cook until the tomatoes break down & turn mushy

  14. Add ½ to 1 tsp red chili powder and ¾ to 1 tsp garam masala powder

  15. Mix and cook until the tomato masala turns completely soft and mushy

  16. At this stage the masala leaves the sides of the pan

  17. Pour water & stir well

  18. Taste the water and add more salt if needed

  19. Bring the water to a rolling boil

  20. Add the drained rice

  21. Making tomato rice in a pot Cook until the water has almost absorbed

  22. When the rice is still soggy, lower the flame completely and cover with a lid until the tomato rice is cooked completely

  23. Sprinkle chopped coriander leaves and squeeze in some lemon juice

  24. Tomato rice is ready to serve hot or warm with a raita

  25. Garnish with cashews

  26. Making tomato rice in a pressure cooker Stir and cover with the lid

  27. Cook on a medium high heat

  28. Allow to whistle once

  29. When the pressure goes down, open the lid

  30. Fluff up the tomato rice

  31. Instant pot tomato rice Soak rice for 30 mins

  32. Press SAUTE button & pour oil to the inner pot of the instant pot

  33. Then fry cashews until golden and remove them

  34. Stir in the whole spices and then add onions

  35. Saute them until transparent

  36. Add the ginger garlic paste & saute for 30 seconds

  37. Add tomatoes and salt

  38. Saute them until the tomatoes break down and turn mushy

  39. Add chilli powder, garam masala & turmeric

  40. Saute for just 1 to 2 mins untilthe moisture from tomatoes almost dries up

  41. Next pour 1¾ cups + 2 tbsp water

  42. Press CANCEL button

  43. Scrape off any bits of spices stuck at the bottom

  44. This prevents from getting a burn notice

  45. Stir & check the salt

  46. Add more if needed

  47. Then add the rice

  48. Then secure the lid

  49. Set the steam release handle/ value to sealing

  50. Press PRESSURE COOK button (highpressure) for 5 mins

  51. When the tomato rice is done, Instant pot beeps

  52. Wait for 2 mins & release the pressure manually with the help of a spoon by moving the steam release handle to venting from sealing

  53. If you like softer rice then let the pressure release naturally for 7 to 8 mins

  54. Then release the rest manually

  55. Sprinkle coriander leaves & fluff up the tomato rice with a fork

  56. Garnish with cashews

No extra notes

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