How to Store Tomato Rice

Storing your tomato rice properly is as important as the cooking process itself. Here's how you keep those flavors intact for your future meals:u003cbr/u003eAfter letting it cool, put the rice into an airtight container. This will prevent unwanted moisture and other flavors from seeping in.u003cbr/u003eStore in the refrigerator if you plan to eat it within 2-3 days.u003cbr/u003eFor longer storage, portion the rice into freezer-safe bags or containers and freeze it.u003cbr/u003eLabel your storage containers with the date to keep track.u003cbr/u003eBy adhering to these guidelines, your tomato rice will remain as delightful as the day it was made!

Can I Substitute Basmati Rice with another Variety?

Absolutely! Basmati rice is preferred for its fragrant aroma and non-sticky texture, but you can definitely use other varieties. Brown basmati rice works wonderfully for a healthier twist. Short-grain rice like sona masoori or ponni can be used too, but remember, the grains may be stickier and softer. Feel free to experiment with what you have on hand or to suit your dietary preferences!

Is This Recipe Suitable for Vegans?

Yes, this Easy Indian Tomato Rice recipe is both vegetarian and vegan friendly! It naturally contains no animal products—just be sure to use oil instead of ghee to keep it vegan. It's a delightful whole-food plant-based dish that can be enjoyed by a wide variety of dietary preferences.

How Do I Prevent My Tomato Rice from Becoming Mushy?

If making from scratch, to prevent a mushy outcome, rinse the rice thoroughly until the water runs clear, then soak for about 30 minutes before cooking. Be mindful of the water-to-rice ratio and avoid over-stirring while cooking. After cooking, let the rice sit covered for 5-10 minutes before fluffing. These steps will help maintain the grains' integrity for a perfect fluffy texture.

Easy Indian Tomato Rice Recipe

Name: Tomato Rice Recipe
Cuisine: Indian
Ingredients: Oil 3 tbsp; Mustard seeds 1 tsp; Urad dal 1 tsp; Channa dal 1 tsp; Green chilies 2, slit; Dried red chilies 3; Turmeric powder 1/2 tsp; Curry leaves 10; Onion large 1, sliced; Tomatoes chopped 3; Kashmiri red chili powder 1 tsp; Left over rice or cooked rice 4 cups; Salt to taste; Ginger-garlic Paste 1 tsp; Bay leaf 2; Cloves 4; Black peppercorns 5; Fennel Seeds 1/2 tsp; Garam Masala 1/2 tsp; Asafoetida a pinch

Description

Craving something quick, easy, and bursting with flavor? Look no further than our fuss-free Indian Tomato Rice recipe! Perfect for those days when you need a satisfying meal in a hurry, this dish transforms leftover rice into a culinary masterpiece that's sure to please. With just a handful of pantry staples and a dash of Indian spices, you'll whip up a fragrant pot of Tomato Rice that's as comforting as it is delicious. Whether you're a busy parent, a college student on a budget, or simply someone who loves a good meal without the fuss, this recipe is tailor-made for you. So, grab your apron and let's get cooking!

Ingredients

Units Scale

Oil 3 tbsp
Mustard seeds 1 tsp
Urad dal 1 tsp
Channa dal 1 tsp
Green chilies 2, slit
Dried red chilies 3
Turmeric powder 1/2 tsp
Curry leaves 10
Onion large 1, sliced
Tomatoes chopped 3
Kashmiri red chili powder 1 tsp
Left over rice or cooked rice 4 cups
Salt to taste

Optional Ingredients

Ginger-garlic Paste 1 tsp
Bay leaf 2
Cloves 4
Black peppercorns 5
Fennel Seeds 1/2 tsp
Garam Masala 1/2 tsp
Asafoetida a pinch

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Instructions

Steps to make Delicious Tomato Rice using left over rice

Tempering the ingredients: Heat oil in a wok or a pan, once the oil is hot, add the curry leaves, urad dal, channa dal, slit green chilies, red chilies and mustard seeds. Roast for a couple minutes on low to medium heat until the ingredients becomes slightly tan but not burnt. If using any of the optional ingredients, add the fennel seeds, whole spices and cashews at this point and roast them too.
Crafting the onion and tomato base: Add the sliced onions, and saute until the onion starts to change the color. Next add the seasonings, turmeric, red chili powder, salt and garam masala is using it. Roast for a minute and then add the chopped tomatoes. Mix the ingredients well and saute for a couple minutes. Cover the lid and allow the ingredients to meld together to form a chunky sauce.
Adding the rice: Once melded, add the left over rice and mix the ingredients gently making sure the masala coats the the rice evenly without breaking the rice grains.
Once ready , service with raita, pappadums or pickle.

Instant Pot Tomato Rice

If you don't have any leftover rice to transform and would still like to enjoy this recipe here is how you can make this tomato rice in the Instant Pot from starch.

Begin by rinsing and soaking the basmati rice until the water runs clear. Soak the rice for about 20-30 minutes.
Next add oil to the Instant Pot and allow it to heat using the saute function on normal heat. Once hot, add the curry leaves, urad dal, channa dal, green chilies, red chilies and mustard seeds. Roast for a couple minutes. Add any optional ingredients like fennel, whole spices, and cashews and roast along.
Next add the onions and saute until the onins change color.
Then add the spices, turmeric, kashmiri red chili powder salt and optional ingredients like garam masala and saute for 30 seconds.
Throw in the chopped tomato and allow the ingredients to melt to form a chunky sauce. Cover with a glass lid for a couple minutes if required.
Next add the soaked rice. For each cup of rice add 1.5 times the water.
Scrape the bottom of the pot to make sure no food particles are stuck from the sauteing to avoid any burns.
Cover the lid, seal the vent and pressure cook on normal heat for 6 minutes, followed by a natural pressure release.
Once the pressure is released, allow the rice to rest for a couple minutes before forking it and serve it with raita, pickle or pappadums.

Notes

Left over rice: If using left over rice that was refrigerated, sprinkle it with water and microwave it for 1 minute. Gently break ant lumps of rice if necessary.
Choose the Right Rice: Long-grain basmati rice is best for a non-sticky texture. Its grains are fluffy and less likely to clump together.
Rinse and Soak: If making rice from scratch, rinse your rice until the water runs clear to remove excess starch. Then, let it soak for about 20-30 minutes; this helps the grains expand to their full length without breaking.
Water Ratio Matters: Depending on your cooking method, adjust water. For an Instant Pot, use 1.5 cups of water for each cup of rice, while on the stovetop from scratch, 2 cups per cup of rice is the standard.
Low and Slow is the Key: Once the rice is added to the tomato base, cook it on a low flame. A steady simmer allows the rice to cook evenly and maintain its structure.
Rest Before Serving: Once cooked, turn off the heat and let the rice sit, covered, for about 5-10 minutes. This allows any remaining moisture to redistribute, preventing a mushy outcome.

Prep Time: 0 hours
Additional Time: 0 hours
Cook Time: 0 hours
Cuisine: Indian