Instant pot tomato rice| Tomato rice recipe
Tomato rice is a good way to re-use left over rice. You can also make it in an instant pot. Learn to make it here.
Servings: 4
Equipment
- instant pot
- or saucepan / frying pan
Ingredients
- 1 cup rice uncooked,yeilds 3 cup cooked rice
- 4-5 medium tomatoes pureed
For tempering
- ¼ cup peanuts raw
- 1 teaspoon mustard seeds
- 1 piece ginger
- Pinch asafoetida Heeng is optional if making gluten-free
- 1-2 green chilies chopped
- 1 teaspoon red chili powder or as per taste
- ½ teaspoon turmeric powder
- Sprig of curry leaves
- salt or as per taste
Instructions
- Soak rice after washing it 2-3 times for 10-15 minutes.
To cook in an Instant pot:
- In a sear / sauté mode of instant pot,add some oil and cook the peanuts.
- Add some mustard seeds,ginger,curry leaves and green chillies.
- Let the mustard seeds splutter. Now add asafoetida and tomatoes.
- Add the spices and cook until the rawness of the tomatoes disappear.
- Add the raw rice , followed by water.
- Cover the instant pot with the lid and cook on pressure cooker mode on high for 5 minutes. Release the steam after 5 minutes.
- Serve hot with papad if vegan or with yogurt raita.
For cooking in a pan (with raw rice)
- heat oil, cook the tempering ingredients with tomato puree and spices.
- Add rice and water (water is double the quantity of rice).
- Cover and cook.
For cooking in a pan (with cooked rice)
- heat oil, cook the tempering ingredients with tomato puree and spices.
- Add cooked rice , mix well and serve warm.