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; yields about 3 cups cooked rice
- 4-5 medium tomatoes pureed
- oil as needed for tempering
- 2 cups water for raw-rice method
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 as per taste
Instructions
- Wash the rice 2-3 times, then soak it for 10-15 minutes.
To cook in an Instant Pot:
- In sauté mode, heat some oil and cook the peanuts.
- Add mustard seeds and let them splutter. Add ginger, curry leaves and green chillies.
- Add asafoetida and tomato puree.
- Add the spices and cook until the tomatoes lose their raw taste.
- Add the soaked and drained raw rice followed by 2 cups water.
- Close the lid and cook on high pressure for 5 minutes. Wait 5 minutes after cooking, then release any remaining pressure.
- Serve hot with papad if vegan, or with yogurt raita.
For cooking in a pan (with raw rice)
- Heat oil and cook the tempering ingredients with the tomato puree and spices.
- Add 1 cup raw rice and 2 cups water.
- Cover and cook until the rice is done.
For cooking in a pan (with already cooked rice)
- Heat oil and cook the tempering ingredients with tomato puree and spices.
- Add the cooked rice, mix well and serve warm.