Tomato Rice Recipe
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!
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Servings:
servingsCalories:
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 ½ 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 ½ tsp
- Garam Masala ½ tsp
- Asafoetida a pinch
Instructions
- Steps to make Delicious Tomato Rice using left over riceTempering 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 RiceIf 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.
Video
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.
Nutrition
Serving: 1g
