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Tomato Rice| Tomato Bath Recipe

Quick and Easy One-Pot Tomato Rice recipe using a special masala powder. Delicious, healthy and comforting!
Course Main Course
Cuisine Indian
Keyword Tomato Rice
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2
Author Praneetha A Goutham

Equipment

  • Pressure Cooker
  • Small Frying Pan

Ingredients

Measurement: 1 cup = 250ml

    To Make Masala Powder

    • 2 tablespoons coriander seeds - (dhania seeds)
    • 1 inch cinnamon stick
    • 1 number cloves
    • 2 numbers large garlic cloves - , or 4 small garlic cloves
    • 1 inch fresh ginger
    • 6 numbers byadagi or kashmiri red chillies - , add more or less as per how hot you want your rice

    To Pressure Cook

    • 2 teaspoons oil - , I used cold pressed sunflower oil
    • 1/2 cup sona masuri rice - , washed
    • 4 small size tomatoes (sweet variety) - , finely chopped
    • 1 medium size red onion - , thinly sliced
    • 1/4 teaspoon turmeric powder
    • 1 teaspoon cumin seeds
    • 2 cups water
    • 1 teaspoon salt - , or as per taste
    • 1 tablespoon coriander - , freshly chopped

    Instructions

    Making the Masala Powder

    • Dry roast all the whole spices given under 'For Masala Powder', just until they release the flavors. Keep the flame in low and make sure you do not burn the spices.
    • Once the spices are roasted and cooled, transfer them to a mixer jar and grind to a coarse powder.

    Making the Tomato Rice

    • To a pressure cooker, add oil. Once the oil heats up, add cumin seeds and let them splutter.
    • Now add thinly sliced onion, turmeric powder and saute until onions turn translucent.
    • Next, add the chopped tomatoes and saute until they turn soft but not mushy.
    • Once this is done, add the freshly prepared masala powder and give a good mix. I would suggest you to not add the complete batch of the powder prepared at once, wait until you add water to check the taste.
    • Now add the washed rice and mix well. Add water, salt, and chopped coriander leaves.
    • Check for the salt and spice level. If you think you can handle more spice, add the remaining powder and salt if required.
    • Bring this mixture to a boil, close the lid of the pressure cooker and cook up to 2 whistles. Let the pressure release on its own.
    • Garnish with more coriander leaves, if you wish to and serve with chilled onion-tomato raitha.

    Notes

    1. You can skip onion and garlic if you do not eat them. But the taste will definitely be different.
    2. Coriander seeds/ dhania is what gives this dish a unique flavor. Hence, do not skip or reduce the quantity.
    3. You may also add a few drops of lemon juice before cooking if you find your tomatoes not to be sour enough.
    4. Increase or decrease the quantity of dry red chilies as per your taste. Make sure to use a variety that has less heat and more color, as this gives a nice bright color to the tomato rice.