Most days of the week I end up making rotis / phulkas for our lunch boxes. First of all, it is easy for me to measure and prepare the pulp and vegetable bowl. Second, they stay fresh until lunch without getting too hot. And the third reason is selfish – I don’t really like rice. Such an insult to South India to me but what do I do! The husband on the other hand loves rice. On the best days, I feel I want to please her, I do something we both love – recipes for one pot of rice.
I usually make this tomato rice very early in the morning, pack my casserole and let it stay warm for a few hours until lunch. Did you know that any single-pot rice tastes great when you rest for a few hours? The flavors blend well when the rice is refreshed and stored in a hot box, we can still enjoy it warm!
Table of Contents
Tomato rice in a hot box
This recipe for the pressure of making Tomato Rice helps very early in the morning.
A Simple Tomato Rice Recipe Made From Pressure Cooker
Pressure Cooker Tomato Rice | Easy One Pot Tomato Rice
Learn to make pressure rice for one pot of tomatoes, best for a quick lunch or dinner!
MEASUREMENT
1 cup = 250ml, 1 teaspoon = 15ml, 1 teaspoon = 5ml\
INGREDIENTS
1 cup of rice
3 Medium Mature Tomato
1 Medium Onion
¾ Spoon Ginger Garlic Paste
1 or 2 Green Peppers
2 teaspoons Fat
½ spoon Mustard seeds
½ teaspoon Cumin seeds
1 Dried Bay Leaf
¼ Spoon Turmeric Powder
½ A tablespoon of Red Pepper
½ Spoon Coriander Powder
¼ Spoon Garam Masala Powder
A Few Leaves
7-8 Cashews Offered Voluntarily
Salt if needed
2.5 cups Water
The Few Coriander Leaves Leaves well documented
HOW TO COOK
INSTRUCTIONS
Preparatory Work
- Chop onions and tomatoes well. Set aside.
- Wash and soak the rice in a cup of water for at least 10 minutes (until the masala is ready)
- Making Tomato Rice
- Heat the oil in a pressure cooker. When it is hot, add the dried bay leaf, mustard seeds, and cumin seeds and let them disperse. Add fresh curry leaves followed by chopped green peppers. Add the chopped onion and fry for 2-3 minutes.
- Add the ginger garlic paste followed by chopped tomatoes. Add turmeric powder, chili powder, coriander powder, and garam masala powder. Cook tomatoes until mushy. Allow the mixture to cool and thicken. Add the water used to soak the rice and the remaining 1.5 cups of water.
- Add salt as needed and allow the water to boil. Reduce the flame to low and add the soaked rice. Look for salt and spices. Close the pressure cooker with a lid and set the weight. Put the flames in the middle. Cook 3-4 whiskers and remove from heat.
- Allow the pressure to drop completely and turn on the pressure cooker. Mix the rice well and add the fried cashews and fresh coriander.
- Serve hot with fresh curd or raita.
Simple Tomato Rice
Preparation and cooking: 30 mts
Ingredients:
- 1 cup raw rice
- 8-10 curry leaves
- 8 cloves (do not focus on cloves)
- 1 ″ cinnamon sticks
- 2 cardamoms
- 1 large onion, finely chopped
- 3 ripe tomatoes, finely chopped
- 3 green peppers, cut to length
- 1 tsp ginger garlic paste
- 4-5 pudina leaves
- 1/2 tbsp chopped coriander leaves
- salt to taste
- 1 tbsp oil + 1/4 tbsp ghee (ghee is preferred)
1. Heat oil + in a bowl or press, add curry leaves, chopped onion, green pepper, cloves, cinnamon, and cardamom, and roll and fry for 5 feet. Add the ginger paste and cook for 2-3 mts.
2. Add the chopped tomatoes, pudina and coriander leaves to the fried onions and mix well. Add salt to taste and mix well. Cook 6-7 mts.
3. Reduce heat, add raw rice, mix, and fry 3 mts. Add two cups of water and bring to a boil. Reduce the heat and cook until the rice is tender. When using a pressure cooker, cook the rice for up to 3 degrees.
4. Serve hot with any curry of your choice or just cucumber, yogurt, and appadam.
