Easy Tomato Rice Recipe: Wholesome Comfort in Just 20 Minutes
Tomato Rice is a quick and savory dish that has become a beloved comfort food for many due to its simplicity and rich flavors. This easy recipe features basmati rice, fresh tomatoes, and aromatic spices, all prepared in just 20 minutes. The process involves sautéing cumin seeds and curry leaves in oil and ghee, then mixing in onions, ginger-garlic paste, and diced tomatoes to create a flavorful base. Once the soaked rice is added and cooked under pressure, you’re left with a vibrant dish that pairs perfectly with plain yogurt. Nutritious and customizable, Tomato Rice is an excellent choice for busy weeknights or any occasion when you crave a comforting meal.
Ingredients
- 2 cups basmati rice
- 1 cup diced tomatoes
- ¼ cup chopped onions
- 3 tbsp oil
- 1 tbsp ghee
- ½ tsp cumin seeds
- 6-7 curry leaves
- ½ tsp green chili paste
- 1 tbsp ginger-garlic paste
- ½ tsp turmeric powder
- 2 tsp kashmiri red chili powder
- 1 tbsp coriander powder
- ½ tsp garam masala
- 1 tsp kasoori methi (dried fenugreek leaves)
- salt to taste
- freshly chopped coriander (for garnish)
Instructions
Prepare the Rice
- Begin by soaking 2 cups basmati rice in water. This helps achieve fluffy rice once cooked. After soaking, drain and set aside.
Create the Tomato Base
- In a pressure cooker, heat 3 tbsp oil along with 1 tbsp ghee over medium heat.
- Once hot, add ½ tsp cumin seeds and let them sizzle for a few seconds. Then, add 6-7 curry leaves and ¼ cup chopped onions, sautéing until the onions turn translucent.
- Stir in ½ tsp green chili paste and 1 tbsp ginger-garlic paste, cooking for another minute until fragrant.
- Next, add ½ tsp turmeric powder, 2 tsp kashmiri red chili powder, and 1 tbsp coriander powder, mixing well to combine all the spices.
- Add 1 cup diced tomatoes to the mixture and cook until the tomatoes break down and form a thick gravy base, stirring occasionally.
- Once the tomato mixture is ready, add ½ tsp garam masala, 1 tsp kasoori methi, and salt to taste. Mix everything thoroughly.
Combine Rice and Water
- Gently fold in the soaked basmati rice, ensuring it’s well coated with the tomato gravy. Add enough water to cover the rice (about 4 cups, depending on your preference for rice texture).
- Bring the mixture to a boil for about 2-3 minutes, then close the pressure cooker lid. Cook on medium heat for an additional 5 minutes.
Garnish and Serve
- Once done, carefully release the pressure and open the lid. Fluff the rice gently with a fork, then garnish with a drizzle of ghee and freshly chopped coriander.
- Serve hot with plain yogurt for a delightful meal!