Tomato Rice
Flavored with spices this Tomato Rice is aromatic, spicy, tangy and with gorgeous red color.
Servings Prep Time
3-4servings 5minutes
Cook Time
Servings Prep Time
3-4servings 5minutes
Cook Time
Whole Spices
  • 1tsp cumin seeds
  • 1 bay leaf
  • 4 cloves
  • 2-3peices cinnamon
  • 2 green cardamom pods
Main Ingredients
  • 2-3tbsp oilghee or butter can also be used
  • 2tbsp cashewsoptional
  • 1small onionthinly sliced
  • 4 green chiliesto taste
  • 1tbsp Ginger-Garlic paste
  • 3-4small tomatoesfinely chopped
  • 2tsp coriander powder
  • 1/4tsp turmeric powder
  • red chili powderto taste
  • Salt to taste
  • 2cups rice
  • 3 3/4cups Water
  • cilantro to garnish
  1. Put Instant pot on sauté mode high and add oil. Once oil is hot, add all the whole spices mentioned above. fry for 1 or 2 minutes until fragrant.
  2. Add onions, green chili and cashews, fry for 2 minutes or until onions turn golden.
  3. Add ginger garlic paste and fry for another 1 minute. Add tomatoes and fry for 4 to 5 minutes, until they are mushy.
  4. Add turmeric powder, salt, red chili powder, coriander powder and mix well.
  5. Add Rice along with water, mix gently. Turn off sauté mode, put the lid vent to sealing position, push the Rice button.
  6. Do Quick release after 2 to 3 minutes in warm mode. Natural pressure release is also fine. Garnish with Cilantro and serve hot with yogurt raita.
Recipe Notes

Adjust the amount of tomatoes by how they taste. (reduce if they taste sour or increase if they taste less sour)
1 cup rice cup is used for measurement
Adjust the red chili powder and green chilies to taste
Usually I use 1:2 ratio of rice to water but reduced 1/4th cup as there is moisture from tomatoes.
You can use any rice of your choice(I used basmati rice) but if using brown rice, cooking time should be increased.(Do manual high 20 mins)
You can soak rice if you wish, I didn’t soak
You can skip whole spices and add 1.5 tsps of garam masala at the end with salt.
Vegans can use Oil instead of ghee