Instant Pot Recipes, Rice Recipes

Instant Pot Tomato Rice|Tomato Rice using Coconut Milk|Tomato Biryani|Thakkali Sadam

Posted on by bhavanaLeave a Comment on Instant Pot Tomato Rice|Tomato Rice using Coconut Milk|Tomato Biryani|Thakkali Sadam

 

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT

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You can also try my other INSTANT POT recipes like

Instant Pot Coconut Milk Pulao

Instant Pot Jeera/Cumin Rice

Instant Pot Bisibelebath/Hot Lentil Rice

Instant pot Chickpea/Chole Biryani

Instant Pot Vegetable Pulav

Instant Pot Beetroot Rice

Instant pot Ghee Rice

Instant Pot Veg Biryani

Instant Pot Carrot Halwa/Pudding

Instant Pot Potato Peas Curry

Instant Pot Tomato Rice Video Recipe

Instant Pot Tomato Rice Recipe Card

Tomato Rice
Serves 2
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Ingredients
  1. Measurements Used - 1 cup = 250 ml
Whole Spices
  1. 1 inch cinnamon
  2. 1 bay leaves
  3. 2 cardamom pods
  4. 2 cloves
  5. 1/2 teaspoon,fennel seeds/saunf (optional)
Other Ingredients
  1. 1 medium Onion, sliced thinly
  2. 1 green chillies, slit
  3. 1 tablespoon,ginger-garlic paste
  4. 2 tablespoon,mint/pudina leaves,finely chopped.
  5. 2 tablespoon,cilantro/coriander leaves,finely chopped.
  6. 4 medium ripened tomatoes OR 2 cups chopped tomatoes OR 1.5 cups tomato puree
  7. 1/2 teaspoon turmeric
  8. 1/2 teaspoon red chilli powder
  9. 1 teaspoon garam masala powder OR biryani masala powder
  10. 2-3 tablespoon vegetable oil
  11. 1 teaspoon salt
  12. 1 cup Basmati rice
  13. 1/2 cup, thick coconut milk
  14. 1 cup water
INSTANT POT METHOD
  1. Press SAUTE mode on Instant Pot. Add oil in to the POT.
  2. Once POT is hot add in the whole spices,ginger-garlic paste.Saute for 30 secs or till aromatic.
  3. Add in the chopped onions and the sliced green chillies. Saute until onions turn light brown.
  4. Now add in the finely chopped tomatoes OR tomato puree.Cook till tomatoes turn soft and mushy,this can take 3-4 minutes.
  5. Then add in the mint leaves,cilantro,turmeric powder,red chilli powder,garam masala or biryani powder.Mix and cook for another minute.
  6. Finally add rice,coconut milk,water,salt and give quick stir.For a softer texture you can add extra 1/4 cup of water.
  7. Close the lid on the pot, and turn valve from VENTING to SEALING position.
  8. Press CANCEL button on Instant Pot.
  9. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 6 minutes.
  10. Wait for NATURAL PRESSURE RELEASE(NPR)(Wait until silver button on lid drops).BE CAREFUL OF THE HOT STEAM.
  11. Once the pressure has released, open the lid and gently fluff up the rice.
  12. Tomato Rice is ready, serve with yogurt,raita.
INDIAN PRESSURE COOKER METHOD
  1. Heat oil in a pressure cooker and add in the whole spices,ginger-garlic paste.Saute for 30 secs or till aromatic.
  2. Add in the chopped onions and the sliced green chillies. Saute until onions turn light brown.
  3. Now add in the finely chopped tomatoes OR tomato puree.Cook till tomatoes turn soft and mushy,this can take 3-4 minutes.
  4. Then add in the mint leaves,cilantro,turmeric powder,red chilli powder,garam masala or biryani powder.Mix and cook for another minute.
  5. Finally add rice,coconut milk,water,salt and give quick stir.For a softer texture you can add extra 1/4 cup of water.
  6. Close the lid and put the whistle weight on. Cook for 2 whistles on medium flame and turn off the gas.
  7. Once the pressure has released, open the lid and gently fluff up the rice.
  8. Tomato Rice is ready, serve with yogurt,raita.
STOVE TOP METHOD
  1. Heat oil in a nonstick pan or kadai and add in the whole spices,ginger-garlic paste.Saute for 30 secs or till aromatic.
  2. Add in the ginger-garlic paste and saute for 30 secs until raw smell of the ginger garlic goes away.
  3. Add in the chopped onions and the sliced green chillies. Saute until onions turn light brown.
  4. Now add in the finely chopped tomatoes OR tomato puree.Cook till tomatoes turn soft and mushy,this can take 3-4 minutes.
  5. Then add in the mint leaves,cilantro,turmeric powder,red chilli powder,garam masala or biryani powder.Mix and cook for another minute.
  6. Then add Coconut milk and water.For a softer texture you can add 1/4 more of the water.
  7. Once the liquid in the pan comes to a roaring boil, add in the rice,salt and mix well.
  8. Close the lid and cook until its done on medium-low flame.
  9. Once all the moisture has gone away ,switch of the flame and leave it covered for 10 minutes.
  10. Open the lid and gently fluff up the rice.
  11. Tomato Rice is ready, serve with yogurt,raita.
Notes
  1. 1.If using canned coconut milk (which is very thick), use 1/2 cup of canned coconut milk.
  2. 2.If you are making coconut milk at home from frozen or fresh shredded coconut ,then add 1/2 cup of coconut into a blender and run with 3/4 cup of water and make a very fine paste. Strain the coconut milk and set aside.When i measured ,i had 1/2 cup of thick coconut milk.
  3. 3.Add 1/2 cup of thick coconut milk as said ,if skipping coconut milk then add 1.5 cups to 1.75 cups of water for 1 cup of rice depending upon rice quality.you can also use veg stock instead of water.
  4. 4.You can add some frozen or fresh peas to the tomato rice.it complements well.
  5. 5.If you think tomatoes are too tangy,just add 1/2 teaspoon of sugar while cooking.
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