Tomato Rice using coconut milk is a Tamilnadu-style tomato rice recipe made with tomatoes, fresh coconut milk, and a few spices in an instant pot, stovetop pressure cooker, or pot.
Jump to:
- What is Tomato Rice?
- Why You'll Love This Instant Pot Tomato Pulao Recipe
- Ingredients for Tomato Pulao
- How to Make Tomato Rice Recipe using Coconut Milk in Instant Pot
- Stovetop Pressure Cooker Method
- Stovetop Pot Method
- What to serve with Tomato Rice?
- Storage Suggestions
- Tips & Variations
- Frequently Asked Questions
- More Instant Pot Rice Recipes
- Tomato Rice Recipe - Instant Pot & Stovetop
What is Tomato Rice?
It’s simply rice cooked with lots of tomatoes and spices. I have also added coconut milk to give a nice flavor to the dish. But you can still make this recipe without coconut milk by following the same steps. Every home has a unique style of making this recipe.
You can also use vegetables like peas, potatoes, or soya chunks to make this dish healthier.
You can make this Tomato rice recipe in an Instant Pot, a stovetop pressure cooker, or a regular pan. Today I am sharing a video and step-by-step method of making tomato rice using Instant Pot.
I have included both the stovetop and pressure cooker method recipes below.
Why You'll Love This Instant Pot Tomato Pulao Recipe
- Ready in less than 30 minutes.
- Easy, and one-pot dish.
- It pairs well with raita or any gravy.
- Great for potlucks, get-togethers, or kid's or adult lunch boxes.
- Vegan, vegetarian, and gluten-free.
Ingredients for Tomato Pulao
You will require simple ingredients to make this easy tomato pulao recipe.
- Rice: I used Long grain white basmati rice for making this tomato rice. You may also use medium-grain sona masoori, or seera samba rice. Make sure to adjust the water as needed.
- Tomatoes: Use ripened, juicy, sweet and sour tomatoes for the best flavor. If possible use fresh tomatoes instead of canned tomatoes or sauces.
- Onion: Use thinly sliced onions. You can also use shallots (small onions).
- Ginger and garlic: I have used a paste made from fresh ginger and garlic. You can also mince and add them.
- Coconut Milk: You can use either homemade or store-bought full-fat coconut milk.
- Green chilies: I have used Thai green chilies for the heat.
- Herbs: used fresh mint and coriander leaves.
- Whole spices: I have used cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom in this recipe. If you don't have whole spices, add garam masala powder at the end.
- Oil: You can use any cooking oil. For best results, use ghee.
How to Make Tomato Rice Recipe using Coconut Milk in Instant Pot
Press SAUTE on Instant Pot. Heat oil (or ghee), and add whole spices like cumin seeds, bay leaf, cinnamon, cloves, and cardamom. Saute for a few secs or till aromatic.
Next, add onion, and green chilies. Saute till the onions are soft and light brown.
Add ginger-garlic paste and saute for 1-2 minutes till the raw smell disappears.
Then add finely chopped tomatoes (or tomato puree), turmeric powder, red chili powder, garam masala, and salt. Cook till tomatoes turn soft and mushy. This can take 3-4 minutes.
Then add the mint leaves, and coriander leaves. Saute for another minute.
Finally, coconut milk, water, and basmati rice. Mix everything together.
Deglaze the pot (Make sure there are no food bits stuck to the bottom of the pot). This helps to avoid getting a 'BURN' Alert during pressure cooking.
Close the lid securely, and turn the vent to "SEALING". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 5 minutes.
When the instant pot beeps, do a quick pressure release before removing the lid.
Gently fluff up the rice with a ladle or fork. The Tomato Rice recipe is ready, serve with yogurt, raita.
Stovetop Pressure Cooker Method
Follow the same process mentioned above for Instant Pot. Close the lid and put the whistle weight on. Cook for 2 whistles on medium flame and turn off the gas. All the other steps remain the same.
Stovetop Pot Method
- Heat oil (or ghee) in a nonstick pan or Kadai. Add whole spices like cumin seeds, bay leaf, cinnamon, cloves, and cardamom. Saute for a few secs or till aromatic.
- Next, add onion, and green chilies. Saute till the onions are soft and light brown.
- Add ginger-garlic paste and saute for 1-2 minutes till the raw smell disappears.
- Then add finely chopped tomatoes (or tomato puree), turmeric powder, red chili powder, garam masala, and salt. Cook till tomatoes turn soft and mushy. This can take 3-4 minutes.
- Then add the mint leaves, and coriander leaves. Saute for another minute.
- Finally, coconut milk, water, and basmati rice. Mix everything.
- Close the lid and cook on medium heat until the water is absorbed, and then turn off the heat and leave it covered for 10 minutes.
- Open the lid and gently fluff up the rice. Tomato Rice is ready, serve with yogurt, or raita.
What to serve with Tomato Rice?
Serve Tomato Rice using Coconut Milk with curry, raita or yogurt, papad, and pickle.
Storage Suggestions
Store: Leftover Tomato pulao will keep well in the fridge for up to 1-2 days. Let it cool completely, and then store it in an airtight container.
Reheat: Sprinkle some water and reheat the Tomato coconut milk rice in the microwave or stovetop until it warms through.
Tips & Variations
- Traditionally short-grain rice like sona masuri or seeraga samba rice is used for tomato rice in south India, but I used basmati rice in this recipe.
- Rice to water ratio is important to get fluffy and nonsticky grains.
Instant Pot: 1 cup Basmati rice: 1.5 cups of water
Stovetop Pressure Cooker: 1 cup Basmati rice :1 ¾ cups of water
Stovetop Pot: 1 cup Basmati rice: 2 cups of water
- I have made fresh coconut milk at home, but you can use store-bought coconut milk as well. Tastes best with homemade coconut milk.
- I have used whole spices, you can completely skip it and add an extra ½ teaspoon of biryani masala or garam masala.
- You can add some frozen or fresh peas to the tomato rice. It complements well.
- I have added mint (pudina) for flavoring, but you can skip it.
- You can also add other veggies like carrot, green beans, peas to make it more healthy.
Frequently Asked Questions
Blend ½ cup of shredded coconut (fresh or frozen) with 1 cup of warm water. Strain the coconut milk in a strainer or nut milk bag. Transfer to a sealed container and refrigerate. You can save pulp for baked goods or add it to poriyal, smoothies, or coconut curries.
I personally like Chaokoh, Thai Kitchen Organic, Aroy-D, and 365 Everyday Value Organic Coconut Milk brands.
Tradionally in South India, short-grain rice like seeraga samba rice or sona masuri rice is used. However, I prefer to use basmati rice.
More Instant Pot Rice Recipes
- Veg Biryani
- Beetroot Rice
- Spinach Rice
- Cabbage Rice
- Coconut Milk Pulao
- Vegetable Pulav
- Soya Chunks Biryani
If you’ve tried this easy tomato rice recipe or any other recipe on Indianveggiedelight, then don’t forget to rate the recipe. You can also follow me on Instagram and Facebook to see the latest recipes!
Tomato Rice Recipe - Instant Pot & Stovetop
Ingredients
- 2-3 tablespoons oil (or ghee)
- 1 tablespoon ginger garlic paste
- 1 large onion sliced thinly
- 1 green chili slit lengthwise
- 4 medium ripened tomatoes OR 1.5 cups chopped tomatoes OR 1.5 cups tomato puree
- 2 tablespoons mint (pudina) leaves finely chopped
- 2 tablespoons coriander leaves finely chopped
- ½ teaspoon turmeric
- 1 teaspoon red chili powder
- 1 teaspoon garam masala powder OR biryani masala powder
- 1 cup basmati rice rinsed
- ½ cup thick coconut milk
- 1 cup water
- salt to taste
Whole Spices
- 1 inch cinnamon stick
- 1 bay leaves
- 2 cardamom
- 3 cloves
- 1 teaspoon cumin (jeera) seeds
Instructions
Instant Pot Method:
- Press SAUTE on Instant Pot. Heat oil (or ghee), and add whole spices like cumin seeds, bay leaf, cinnamon, cloves, and cardamom. Saute for a few secs or till aromatic.
- Next, add onion, and green chilies. Saute till the onions are soft and light brown.
- Add ginger-garlic paste and saute for 1-2 minutes till the raw smell disappears.
- Then add finely chopped tomatoes (or tomato puree), turmeric powder, red chili powder, garam masala, and salt. Cook till tomatoes turn soft and mushy. This can take 3-4 minutes.
- Then add the mint leaves, and coriander leaves. Saute for another minute.
- Finally, coconut milk, water, and basmati rice. Mix everything together.Deglaze the pot (Make sure there are no food bits stuck to the bottom of the pot). This helps to avoid getting a 'BURN' Alert during pressure cooking.
- Close the lid securely, and turn the vent to "SEALING". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 5 minutes.
- When the instant pot beeps, do a quick pressure release before removing the lid.
- Gently fluff up the rice with a ladle or fork. The Tomato Rice recipe is ready, serve with yogurt, raita.
Stovetop Pressure Cooker Method:
- Follow the same process mentioned above for Instant Pot. Close the lid and put the whistle weight on. Cook for 2 whistles on medium flame and turn off the gas. All the other steps remain the same.
Stovetop Pot Method
- Heat oil (or ghee) in a nonstick pan or Kadai. Add whole spices like cumin seeds, bay leaf, cinnamon, cloves, and cardamom. Saute for a few secs or till aromatic.
- Next, add onion, and green chilies. Saute till the onions are soft and light brown.
- Add ginger-garlic paste and saute for 1-2 minutes till the raw smell disappears.
- Then add finely chopped tomatoes (or tomato puree), turmeric powder, red chili powder, garam masala, and salt. Cook till tomatoes turn soft and mushy. This can take 3-4 minutes.
- Then add the mint leaves, and coriander leaves. Saute for another minute.
- Finally, coconut milk, water, and basmati rice. Mix everything.
- Close the lid and cook on medium-heat until the water is absorbed, and then turn off the heat and leave it covered for 10 minutes.
- Open the lid and gently fluff up the rice. Tomato Rice is ready, serve with yogurt, or raita.
Notes
- If using canned coconut milk (which is very thick), use ½ cup of canned coconut milk.
- If you are making coconut milk at home from frozen or fresh shredded coconut, then add ½ cup of coconut into a blender and run with 1 cup of water and make a very fine paste. Strain the coconut milk and set it aside. When I measured, I had ½ cup of thick coconut milk.
- Add ½ 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.
- You can add some frozen or fresh peas to the tomato rice it complements well.
- If you think tomatoes are too tangy, just add ½ teaspoon of sugar while cooking.
Ramya says
Tried this recipe first time and it tasted delicious. Adding coconut milk makes a lot of difference in taste. It was yummy ! Thank you for the recipe Bhavana.
bhavana says
Thanks Ramya,This is Naveen's fav rice dish
Nisha B says
Made this for my kids lunch today with soy chunks ! Really yummy! Thanks for sharing!
Bhavana Patil says
That's really good to know Nisha 🙂