Tomato Rice is a delicious, spicy rice dish flavored with Indian spices and tangy tomatoes.
This easy, one-pot recipe uses mustard oil for an authentic Indian flavor, along with fresh herbs and spices.
Cooked to perfection in a pressure cooker, it makes a satisfying and flavorful meal when paired with raita and papad.
About Tomato Rice
Tomato Rice is a flavorful and popular South Indian dish made with rice, tomatoes, and a mix of Indian spices.
It’s easy to prepare, especially in a pressure cooker, making it perfect for busy days.
This one-pot meal combines the tanginess of tomatoes with the warmth of spices, creating a satisfying dish that’s loved by all ages.
The key ingredients in Tomato Rice include tomatoes, basmati rice, onions, and a blend of spices like cumin, turmeric, red chili powder, and garam masala.
Fresh herbs like coriander and mint add a refreshing taste and aroma to the dish.
Some people like to add curry leaves for an authentic South Indian flavor, while mustard oil is often used for its rich, earthy taste. However, any cooking oil can be used based on personal preference.
Tomato Rice is known for its beautiful red color, which comes from the tomatoes and chili powder.
The tomatoes are first cooked with onions, green chilies, and whole spices until soft and flavorful.
Then, soaked basmati rice is added, along with water, and everything is pressure-cooked to perfection.
The rice absorbs the flavors of the spices and tomatoes, resulting in a mildly spiced, tangy rice dish.
Tomato Rice pairs wonderfully with a side of raita (yogurt dip) and papad, making it a complete meal.
It’s commonly prepared for lunchboxes, quick dinners, or even picnics because it’s easy to carry and stays tasty for hours.
Plus, it’s versatile—you can add vegetables like peas or carrots for added nutrition.
With its simple preparation and delicious taste, Tomato Rice is a go-to comfort food for many.
Ingredients:
- 2 cups basmati rice (washed and soaked for 10 minutes)
- 4 medium tomatoes, roughly chopped
- 1 large onion, chopped
- 2 green chilies, slit
- A few curry leaves
- Fresh coriander leaves, chopped
- Fresh mint leaves, chopped
- 1 tablespoon mustard oil (or any oil of choice)
- 1 bay leaf
- 1/3 teaspoon cumin seeds
- 4 cloves
- 2 green cardamoms
- 1 cinnamon stick
- 1 dry red chili
- 5-6 black peppercorns
- 1 teaspoon ginger-garlic paste
- 1/3 teaspoon turmeric powder
- 1/3 teaspoon cumin powder
- 1/3 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- 1/4 teaspoon garam masala powder
- Salt to taste
- 2 cups water
Step-by-Step Preparation of Tomato Rice
Heat the Cooker
Place a pressure cooker on medium heat.
Add mustard oil and let it heat up for that authentic Indian flavor.
You can also use other oils if preferred.
Add Whole Spices
Add the bay leaf, cumin seeds, cloves, green cardamoms, cinnamon stick, dry red chili, and black peppercorns.
Stir them for a few seconds until they release their aroma.
Saute Onion and Chilies
Add chopped onions, slit green chilies, and curry leaves.
Saute until the onions turn light pink, which will add sweetness and texture.
Add Ginger-Garlic Paste
Stir in the ginger-garlic paste and saute for about a minute, until the raw aroma fades.
Add Tomatoes and Spices
Now, add the chopped tomatoes along with turmeric powder, cumin powder, coriander powder, red chili powder, garam masala powder, and salt.
Cook until the tomatoes turn soft, and oil starts separating from the masala.
Add Fresh Herbs
Mix in the chopped coriander and mint leaves, stirring briefly to combine the flavors.
Add Rice and Water
Drain the soaked rice and add it to the cooker.
Pour in 2 cups of water (same as the quantity of rice) and stir everything well.
Pressure Cook
Cover the pressure cooker with the lid and cook on medium heat until you hear 2 whistles.
Turn off the heat and let the pressure release naturally for about 5 minutes.
Serve
Open the cooker, fluff up the rice with a fork, and serve hot with raita and papad.
Also Read:
Pro Tips for Perfect Tomato Rice
Use Ripe Tomatoes: Choose fresh, ripe tomatoes for a richer, tangy flavor.
They give the best color and taste to the rice.
Soak the Rice: Soak basmati or recgular rice for 10 minutes before cooking.
This helps the grains cook evenly and stay separate.
Adjust Spices: Customize spices to your taste.
If you prefer milder rice, reduce the chili powder; for more heat, add a bit extra.
Sauté Spices Properly: Sauté whole spices like bay leaf, cumin, and cloves in hot oil until aromatic.
This step enhances the overall flavor of the rice.
Cook Tomatoes Well: Cook tomatoes until they’re soft and the oil begins to separate.
This creates a flavorful base and prevents the rice from tasting raw.
Add Fresh Herbs Last: Add chopped coriander and mint leaves at the end to retain their fresh aroma and flavor.
Use the Right Water Ratio: For perfectly cooked rice, use equal parts water to rice (1:1) if cooking in a pressure cooker.
Let Pressure Release Naturally: After pressure cooking, let the steam release naturally for a few minutes.
This prevents the rice from becoming mushy.
Fluff Gently: Use a fork to fluff the rice after cooking to keep the grains separate and prevent them from sticking together.
Pair it Right: Serve with cooling sides like raita or yogurt for a balanced and refreshing meal.
With these tips, your Tomato Rice will turn out flavorful, aromatic, and just the right texture every time.
Notes
Variations: You can add vegetables like peas or carrots to make it a nutritious one-pot meal.
Storing Leftovers: Store any leftovers in an airtight container in the fridge for up to two days.
Reheat gently before serving.
Recipe Card:
Tomato Rice Recipe | How to Make Spicy Tomato Rice in Cooker
Ingredients
Ingredients:
- 2 cups basmati rice washed and soaked for 15 minutes
- 4 medium tomatoes roughly chopped
- 1 large onion chopped
- 2 green chilies slit
- A few curry leaves
- Fresh coriander leaves chopped
- Fresh mint leaves chopped
- 1 tablespoon mustard oil or any oil of choice
- 1 bay leaf
- 1/3 teaspoon cumin seeds
- 4 cloves
- 2 green cardamoms
- 1 cinnamon stick
- 1 dry red chili
- 5-6 black peppercorns
- 1 teaspoon ginger-garlic paste
- 1/3 teaspoon turmeric powder
- 1/3 teaspoon cumin powder
- 1/3 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- 1/4 teaspoon garam masala powder
- Salt to taste
- 2 cups water
Instructions
Step-by-Step Preparation of Tomato Rice
Heat the Cooker
- Place a pressure cooker on medium heat. Add mustard oil and let it heat up for that authentic Indian flavor. You can also use other oils if preferred.
Add Whole Spices
- Add the bay leaf, cumin seeds, cloves, green cardamoms, cinnamon stick, dry red chili, and black peppercorns. Stir them for a few seconds until they release their aroma.
Saute Onion and Chilies
- Add chopped onions, slit green chilies, and curry leaves. Sauté until the onions turn light pink, which will add sweetness and texture.
Add Ginger-Garlic Paste
- Stir in the ginger-garlic paste and sauté for about a minute, until the raw aroma fades.
Add Tomatoes and Spices
- Now, add the chopped tomatoes along with turmeric powder, cumin powder, coriander powder, red chili powder, garam masala powder, and salt. Cook until the tomatoes turn soft, and oil starts separating from the masala.
Add Fresh Herbs
- Mix in the chopped coriander and mint leaves, stirring briefly to combine the flavors.
Add Rice and Water
- Drain the soaked rice and add it to the cooker. Pour in 2 cups of water (same as the quantity of rice) and stir everything well.
Pressure Cook
- Cover the pressure cooker with the lid and cook on medium heat until you hear 2 whistles. Turn off the heat and let the pressure release naturally for about 5 minutes.
Serve
- Open the cooker, fluff up the rice with a fork, and serve hot with raita and papad.
Video
Notes
Nutrition Chart per Serving
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Carbohydrates | 38 g |
| Protein | 4 g |
| Fat | 5 g |
| Fiber | 3 g |
| Sodium | 380 mg |
| Potassium | 220 mg |