Tomato Rice
Servings Prep Time
4People 10Minutes
Cook Time
25Minutes
Servings Prep Time
4People 10Minutes
Cook Time
25Minutes
Ingredients
Masalas Needed:
Instructions
  1. Wash and keep basmati rice aside for 15 minutes.
  2. Heat the pressure cooker pan and add 2 tablespoon oil.
  3. After oil gets heated, add mustard seeds and let them crackle.
  4. After oil gets heated, add mustard seeds and let them crackle.
  5. Next add onion and sauté till onion turns pinkish.
  6. Add finely chopped garlic and sauté till raw smell goes away.
  7. Next, add chopped tomato and mix well. Cook on low flame with lid covered with a plate.
  8. After 2-3 minutes open and sauté till tomato turns mushy.
  9. Add chopped mint and coriander leaves and sauté for 2 minutes.
  10. Add ginger-garlic paste and masalas (turmeric powder, cumin powder, coriander powder, red chilli powder and black pepper powder) and mix well.
  11. Add salt to taste and mix.
  12. Next add washed basmati rice and sauté for 3 minutes.
  13. Add little less than 2 cups water and close the pressure cooker lid. Place the whistle or weight.
  14. Switch off the gas after 2 whistles and let the tomato rice get cooked on internal pressure from the pressure cooker.
  15. Wait for the pressure to release pressure on its own.
  16. Open the pressure cooker and using a fork fluff the rice.
  17. Garnish with chopped coriander leaves.
Recipe Notes

Serve with raita or raw mango pickle.

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