Tomato rice recipe (Indian rice recipe)

By Swasthi's Recipes · 35 min

Ingredients

Instructions

1. Rinse the rice in several changes of water until it runs clear, then soak it in fresh water for 30 minutes. Drain well and set aside.
2. Heat 2 tablespoons of ghee or oil in a pressure cooker or pot. Fry the cashews until golden, then remove and set aside.
3. Sauté the cloves, cinnamon, cumin, cardamom and bay leaf until they crackle. Add the chopped onion and slit green chili and sauté until golden. Add the ginger garlic paste and cook for 30 seconds until fragrant.
4. Add the tomatoes, salt and ¼ teaspoon turmeric, and sauté for 2 to 3 minutes. Cover and cook until the tomatoes break down and are mushy.
5. Add the red chili powder and garam masala, and cook until the masala is completely soft and pulls away from the sides of the pan.
6. Pour in water, stir well and taste, adding more salt if needed. Bring to a rolling boil, then add the drained rice.
7. Pot method: cook until most of the water is absorbed and the rice is still soggy. Lower the heat fully, cover and cook until the rice is done. Sprinkle with coriander and squeeze in lemon juice if using. Serve hot or warm with raita, garnished with cashews.
8. Pressure cooker method: stir, cover and cook on medium-high heat. Let it whistle once, then wait for the pressure to drop before opening. Fluff the rice, then garnish as above.
9. Instant Pot method: soak the rice for 30 minutes. On SAUTE, heat oil in the inner pot, fry the cashews until golden and remove. Add the whole spices, then the onions, and sauté until transparent. Add the ginger garlic paste and sauté for 30 seconds. Add tomatoes and salt and sauté until mushy. Add chili powder, garam masala and turmeric and sauté for 1 to 2 minutes until the tomato moisture almost

Summarized from Swasthi's Recipes's video. Watch it for the details.

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