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.
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.
Leave a Reply