Pressure Cooked tomato rice Recipe
Pressure cooked tomato rice is a vegetarian recipe served as main course. This Indian recipe is loved by vegetarians and it's one of the best comfort foods you can have at home.
The rice recipe is easy to cook in a pressure cooker. You can learn how to make it at home with our recipe guide. It is best to use long grain basmati rice for cooking this recipe. Tomato puree is a major ingredient besides some vegetables like peas, carrots and cabbage. The recipe gets ready in no time once the vegetable chopping is done.
A mix of spices and condiments impart special flavor and aroma to the rice. Best served hot with curd or chutney!
1 cup - long grain basmati Rice (washed and soaked in water for 30 minutes). 1 - small tomato, chopped. 1 cup - fresh Tomato puree. 1 stalk - curry leaves. 1 - chopped onion. 1 tbsp - coriander leaves, finely chopped. 1/2 cup - peas, shelled. 1/2 cup - cabbage, shredded. 1 - carrot, sliced into thin rounds. 1 sprig - spring onions, finely chopped. 1 inch stick - cinnamon. 1 pod - cardamom. 2 - cloves. 2-3 - peppercorns. 1 - bay leaf. 2-3 - Garlic flakes, crushed. 1/2 tsp - each mustard and cumin seeds. 1 tsp - Red Chilli powder. 1/2 tsp - sugar. 2-3 pinches - Asafoetida powder. Salt to taste. 2 tbsp - oil. 1/2 tsp - ghee. 2.5 cups - hot water.
How to Make Pressure Cooked tomato rice:
- Roast all whole spices in 2-3 drops of oil, on a skillet or pan, on low flame. When aroma is exuded, take off fire, cool, grind to a smooth powder, keep aside.
- Heat pressure cooker or a pressure pan, without lid.
- Add oil, seeds, allow to splutter, add asafoetida.
- Add onion, chopped tomato, stir for a minute.
- Add all chopped vegetables, except spring onions and coriander.
- Add ground spices, chilli powder, salt, sugar, garlic, stir gently.
- Add drained rice, stir gently, add hot water, tomato puree.
- Bring to a boil, add ghee, put lid and whistle on cooker.
- Allow 2 whistles, take off fire.
- Allow all steam to go down in cooker, open gently.
- Garnish with chopped coriander and spring onions.
- Serve piping hot.