Pressure Cooker Tomato Rice | Easy One Pot Tomato Rice
Learn how to make one-pot pressure cooker tomato rice, best as quick lunch or dinner!
Equipment
- Pressure Cooker
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 1 cup Rice
- 3 Medium Ripe Tomatoes
- 1 Medium Onion
- ¾ teaspoon Ginger Garlic Paste
- 1 or 2 Green Chillies
- 2 teaspoon Oil
- ½ teaspoon Mustard Seeds
- ½ teaspoon Cumin Seeds
- 1 Dried Bay Leaf
- ¼ teaspoon Turmeric Powder
- ½ teaspoon Red Chilli Powder
- ½ teaspoon Coriander Powder
- ¼ teaspoon Garam Masala Powder
- A Few Fresh Curry Leaves
- 7-8 Roasted Cashews optional
- Salt as needed
- 2.5 cups Water
- A Few Fresh Coriander Leaves finely chopped
Instructions
Prep Work
- Chop onion and tomatoes finely. Set aside.
- Wash and soak the rice in a cup of water for atleast 10 mins (until the masala is ready)
To make Tomato Rice
- Heat oil in the pressure cooker. Once hot, add dried bay leaf, mustard seeds, cumin seeds and let them splutter. Add fresh curry leaves followed by slit green chillies. Add chopped onions and fry for 2-3 mins.
- Add ginger garlic paste followed by chopped tomatoes. Add turmeric powder, chilli powder, coriander powder and garam masala powder. Cook the tomatoes until mushy. Let the mixture get cooked until it gets thick. Add water used to soak the rice along with the remaining 1.5 cups of water.
- Add salt as needed and let this water come to a boil. Reduce the flame to low and add the soaked rice. Check for salt and spiciness. Close the pressure cooker with lid and put on the weight. Set the flame on medium. Cook for 3-4 whistles and remove from heat.
- Let the pressure drop completely and then open the pressure cooker. Gently mix the rice and add fried cashews and fresh coriander.
- Serve hot with fresh curd or raita.
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