Tomato rice

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