Tomato rice made using pressure cooker is a recipe which my daughter loves. She wants different types of dishes in her lunch box everyday. Oh Yes! She knows that her mom is a good cook and hence she demands different dishes. I just love to cook for her as this ensures that she eats healthy home-made food everyday. I pack this one pot tomato rice along with healthy salad in the lunch-box.
The tomato rice recipe does not consume much time. I make it in pressure cooker as it saves time during the morning rush hour. Preparing tomato rice in pressure cooker takes only 25-30 minutes. The best part is that it turns delicious. My daughter one day told me to pack two lunch boxes as her friends love to eat from her tiffin 🙂 Proud mommy moment right? Also try this soya granule pulao which my daughter loves like anything.
Tomatoes are rich in vitamin C, vitamin A and iron which are essential for maintaining overall health. Regular consumption of tomatoes reduced LDL cholesterol. Lycopene in tomatoes protects the heart against some cardiovascular diseases. Vitamin A in tomatoes improves eye-sight. There are numerous health benefits of tomatoes. My daughter used to eat raw tomatoes when she was a toddler and just loves them. So try this healthy one pot tomato rice recipe. You can also try this healthy vegetable pulao made in pressure cooker.
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Tomato Rice Made In Pressure Cooker
Tomato Rice
Ingredients
- 1 cup Basmati rice
- 2 medium sized tomatoes finely chopped
- 1 medium sized onion finely chopped
- 4 Garlic Pods finely chopped
- 1 teaspoon mustard seeds
- 1 bay leaf
- 2 cloves
- 2 cardamom pods crushed
- 1 inch cinnamon
- A pinch asafoetida
- 1 teaspoon ginger-garlic paste
- 10-15 mint leaves finely chopped
- 4 tablespoon Coriander Leaves finely chopped
- 2 tablespoon oil
Masalas Needed:
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon Black Pepper Powder
- 1/2 teaspoon Salt or as per taste
Instructions
- Wash and keep basmati rice aside for 15 minutes.
- Heat the pressure cooker pan and add 2 tablespoon oil.
- After oil gets heated, add mustard seeds and let them crackle.
- After oil gets heated, add mustard seeds and let them crackle.
- Next add onion and sauté till onion turns pinkish.
- Add finely chopped garlic and sauté till raw smell goes away.
- Next, add chopped tomato and mix well. Cook on low flame with lid covered with a plate.
- After 2-3 minutes open and sauté till tomato turns mushy.
- Add chopped mint and coriander leaves and sauté for 2 minutes.
- Add ginger-garlic paste and masalas (turmeric powder, cumin powder, coriander powder, red chilli powder and black pepper powder) and mix well.
- Add salt to taste and mix.
- Next add washed basmati rice and sauté for 3 minutes.
- Add little less than 2 cups water and close the pressure cooker lid. Place the whistle or weight.
- Switch off the gas after 2 whistles and let the tomato rice get cooked on internal pressure from the pressure cooker.
- Wait for the pressure to release pressure on its own.
- Open the pressure cooker and using a fork fluff the rice.
- Garnish with chopped coriander leaves.
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