Tomato rice is a simple, spicy, flavorful & delicious one pot dish made with rice, tomatoes, spices & herbs. This tomato rice can be made in a pressure cooker or a pot. If you are looking to use up left over or precooked white rice, then you can make tomato rice just under 20 mins following this Thakkali sadam recipe. Tomato rice can be served with out any sides as it is very flavorful & tasty on its own.
However some vegetable salad, kachumber, curd, raita or papad will complement your meal. To make it kids’ friendly, you can puree the tomatoes and use.
If you are new to Indian cuisine, read on to know
About Tomato Rice
Tomato rice is a simple South Indian dish where rice is cooked with lots of tomatoes, herbs & spices. It tastes simply delicious, aromatic and makes for a quick meal option any time.
It is not a traditional dish so each home or region has their own way of making it. As the name indicates this tomato rice is made using tomatoes alone and no vegetables are used except onion. But you can use any veggies like peas, potatoes etc and even soya chunks or boiled egg goes well.
This south Indian tomato rice can be made in a pressure cooker, in a regular pot or in instant pot. I have shared all the methods here.
I have shown making tomato rice in pressure cooker in the step by step method. In the video I have shown making it in a pot. I have also included instructions for instant pot method in the recipe card.
How to make tomato rice (stepwise photos)
1. Wash 1½ cups rice very well a few times until the water runs clear. Soak the rice if you wish until the preparation is done. Later drain the rice completely and set aside.
2. Wash and slice 1 medium onion thinly or chop them. Also slit 1 green chili (optional). Rinse & chop or puree 2 to 3 medium tomatoes. I use about 1 cup chopped tomatoes (200 grams). You can also deseed them before chopping.
3. Grate or crush half inch ginger & 2 garlic cloves to make 1 tablespoon paste. Set aside. Optional– Split 12 cashew nuts and set aside.
4. Add 2 tablespoons ghee or oil to a hot pressure cooker or a pot. Add cashews and fry them until golden and crisp. Remove to a plate. Regulate the flame to low. Add 1 inch cinnamon, 3 cloves, 1 bay leaf, 3 cardamoms and ¾ teaspoon cumin. If you do not have bay leaf you can use curry leaves. If you do not have all of these whole spices, just skip them.
8. Next cover and cook until the tomatoes turn mushy. Add ½ to 1 teaspoon red chili powder and ¾ to 1 teaspoon garam masala. I used this garam masala along with half tsp of fennel powder. If you have kids home cut down the chilli powder to half teaspoon.
9. Saute until the tomato masala turns soft and mushy. There should be no raw smell of tomatoes by now and the masala leaves the sides of the pan.
10. Pour 2½ cups water if making in pressure cooker and Stir it well. Check and add more salt if needed. Bring it to a rolling boil. If cooking in a pot pour 3 cups.
Coconut milk rice is a one pot traditional rice pilaf made with fragrant rice, aromatic spices and coconut milk. This simple & quick dish not only sets your taste buds tingling with delight but also surprises you with amazing flavors. Make it either on the stovetop or in the instant pot with my easy recipe. This coconut milk rice is a meal in itself but you can also pair with an Indian Raita or any curry for a complete meal.Rice dishes are a universal favorite in Asia much like the pasta in other parts of the world. Coconut and rice feature prominently in Asian cuisine in countries and regions where coconut and rice are found in abundance.
Coconut milk rice is an Asian rice dish where rice is cooked primarily with coconut milk. There are numerous ways this dish is made and every Asian country or region has their own version. You will find coconut milk rice being made with spices, veggies, herbs and sometimes even with sugar.
While the recipe shared here is essentially South Indian and popular in the coastal regions, the Thai and SriLankans have their own versions of coconut milk rice. There are again sweet and savory versions too.
The simplest is the Thai version that’s made by simply cooking Jasmine rice with coconut milk, water, salt and a small amount of sugar.
This Indian coconut milk rice has some whole spices added to it for a unique aroma and some veggies for nutrition, making it a wholesome meal. Basmati rice is simmered in coconut milk along with sautéed veggies and tempered whole spices, to create a rich and creamy meal with a taste that lingers long.
While the dish may seem similar to an Indian Pulao or pilaf, this dish is actually different in taste as you cook the rice in coconut milk instead.
Coconut milk rice makes a nice addition to dinner and even the school or office lunch. Swap the savory spices and oil for sugar and butter and you will have a light and sweet snack ready for the kids.
1. Add 2 cups rice to a bowl and rinse it well thrice. Drain the water and soak it with fresh water for 20 mins. Meanwhile chop 1 carrot, 6 green beans and slit 1 to 2 green chilies.
2. Optional to make homemade Coconut Milk: Grind 1 cup chopped coconut pieces or grated coconut with 1.5 cups water. Strain and extract the milk. Use 1.5 cups coconut milk only for this recipe. Set this aside. Alternately you can use store bought milk.
3. Heat 2 tablespoons oil or ghee in a pot or pressure cooker. You may skip this step if you don’t want to use nuts. Add 20 split cashews and fry them until golden. Remove them and keep aside for garnish
Temper Spices
4. Reduce the heat to minimum. To the same pot or pressure cooker, add the whole spices
1 Bay leaf
2 inch Cinnamon pieces
4 green cardamoms
6 cloves
1 teaspoon cumin seeds or shahi jeera
