Instant Pot Tomato Rice|Tomato Rice using Coconut Milk

Instant Pot Tomato Rice|Tomato Rice using Coconut Milk

Tamilnadu style tomato rice made with fresh coconut milk.I have included both stove top and pressure cooker method recipe below.

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

Disclosure: This post contains affiliate links, which means I can earn a small commission if you purchase through the link at no additional cost to you. Thank you for your support! 

You can also try my other INSTANT POT recipes like

• Instant pot Chickpea/Chole Biryani
• Instant Pot Vegetable Pulav
• Instant Pot Veg Biryani

Instant Pot Tomato Rice|Tomato Rice using Coconut Milk Recipe Card

★ DID YOU TRY THIS RECIPE?  Don’t forget to give a ★ rating. Just click on the stars in the Recipe Card to rate!

2 from 4 votes

Print

Instant Pot Tomato Rice|Tomato Rice using Coconut Milk

Tomato rice made with coconut milk

Course: Main Course

Cuisine: Indian

Keyword: tomato biryani, tomato rice with coconut milk

Servings: 2

Author: bhavana

Ingredients

• Measurements Used - 1 cup = 250 ml

Whole Spices

• 1 inch cinnamon
• 1 bay leaves
• 2 cardamom pods
• 2 cloves
• 1/2 teaspoon fennel seeds/saunf (optional)

Other Ingredients

• 1 medium onion sliced thinly
• 1 green chillies slit
• 1 tbsp ginger-garlic paste
• 2 tbsp mint/pudina leaves finely chopped
• 2 tbsp cilantro/coriander leaves finely chopped
• 4 medium ripened tomatoes OR 2 cups chopped tomatoes OR 1.5 cups tomato puree
• 1/2 tsp turmeric
• 1/2 tsp red chilli powder
• 1 tsp garam masala powder OR biryani masala powder
• 2-3 tbsp vegetable oil
• 1 tsp salt
• 1 cup Basmati rice
• 1/2 thick coconut milk
• 1 cup water

Instructions

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.

Recipe Video

Recipe Notes

1.If using canned coconut milk (which is very thick), use 1/2 cup of canned coconut milk.
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.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.You can add some frozen or fresh peas to the tomato rice.it complements well.
5.If you think tomatoes are too tangy,just add 1/2 teaspoon of sugar while cooking.

♥ We LOVE to hear from you If you make this recipe, please share your food photo with hashtag #indianveggiedelight on Facebook or Instagram, so we can see it and others can enjoy it too! Thank you ♥

Subscribe to my Youtube Channel for healthy & tasty video recipes. Looking for Instant Pot recipes, check out my Instant Pot Recipes board on Pinterest.