Tomato Rice using Coconut Milk is a Tamilnadu style tomato rice recipe made with tomatoes ,fresh coconut milk and few spices in an instant pot ,stove top pressure cooker or pot.
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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 following 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 more healthy.
This Tomato rice recipe can be made in an Instant Pot ,stove top pressure cooker or in a regular pan.Today i am sharing video and step by step method of making tomato rice using INSTANT POT.
I have included both stove top and pressure cooker method recipe below.
HOW TO MAKE COCONUT MILK AT HOME?
Blend 1/2 cup of shredded coconut (fresh or frozen) with 1 cup of warm water .Strain the coconut milk in a strainer or or nut milk bag.Transfer to a sealed container and refrigerate.You can save pulp for baked goods or to add to poriyal, smoothies, or coconut curries.
WHAT TO SERVE WITH TOMATO RICE USING COCONUT MILK?
Tomato Rice using Coconut Milk can be served with curry ,raita ,papad and pickle.
TIPS TO MAKE BEST TOMATO RICE USING COCONUT MILK
1.Traditionally short grain rice is used for tomato rice in south india ,but i have used basmati rice for this recipe.
2.Rice to water ratio is important to get fluffy and non sticky grain.
Instant Pot : 1 cup Basmati rice :1.5 cups of water
Stove Top Pressure Cooker : 1 cup Basmati rice :1 3/4 cups of water
Stove Top Pan : 1 cup Basmati rice : 2 cups of water
3.I have made fresh coconut milk at home but you can use store brought coconut milk as well.Tastes best with homemade coconut milk.
4.I have used whole spices ,you can completely skip it and add extra 1/2 teaspoon of biryani masala or garam masala.
5.You can add some frozen or fresh peas to the tomato rice.It complements well.
6.I have added mint (pudina) for flavoring but you can skip it.
HOW TO MAKE TOMATO RICE USING COCONUT MILK IN INSTANT POT STEP BY STEP
Press SAUTE mode on Instant Pot. Add oil in to the POT.
Once POT is hot add in the whole spices, ginger-garlic paste. Saute for 30 secs or till aromatic.
Add in the chopped onions and the sliced green chillies. Saute until onions turn light brown.
Now add in the finely chopped tomatoes OR tomato puree.Cook till tomatoes turn soft and mushy, this can take 3-4 minutes.
Then add in the mint leaves, cilantro, turmeric powder, red chilli powder, garam masala or biryani powder.Mix and cook for another minute.
Finally add rice, coconut milk, water, salt and give quick stir.For a softer texture you can add extra 1/4 cup of water.
Deglaze the pot (Make sure there is no stuck bits of food off of the bottom of the pot).This helps to avoid getting a ‘BURN’ Alert during pressure cooking.
Close the lid on the pot, and turn pressure valve to SEALING position.
Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 6 minutes.
Once the pot beeps ,Wait for NATURAL PRESSURE RELEASE(NPR).
Once the pressure has released, open the lid and gently fluff up the rice.
Tomato Rice recipe is ready, serve with yogurt, raita.
CHECKOUT MY OTHER INSTANT POT RICE RECIPES
INSTANT POT TOMATO RICE|TOMATO RICE USING COCONUT MILK RECIPE CARD
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Instant Pot Tomato Rice|Tomato Rice using Coconut Milk
Ingredients
- Measurements Used – 1 cup = 250 ml
Whole Spices
- 1 inch cinnamon
- 1 bay leaves
- 2 cardamom
- 2 cloves
- 1/2 teaspoon fennel seeds/saunf (optional)
Other Ingredients
- 1 medium onion sliced thinly
- 1 green chillies slit
- 1 tablespoon ginger-garlic paste
- 2 tablespoon mint/pudina leaves finely chopped
- 2 tablespoon cilantro/coriander leaves finely chopped
- 4 medium ripened tomatoes OR 2 cups chopped tomatoes OR 1.5 cups tomato puree
- 1/2 teaspoon turmeric
- 1/2 teaspoon red chilli powder
- 1 teaspoon garam masala powder OR biryani masala powder
- 2-3 tablespoon vegetable oil
- salt to taste
- 1 cup Basmati rice
- 1/2 cup thick coconut milk
- 1 cup water
Instructions
INSTANT POT METHOD:
- Press SAUTE mode on Instant Pot. Add oil in to the POT.
- Once oil is hot add in the whole spices, ginger-garlic paste.Saute for 30 secs or till aromatic.
- Add in the chopped onions and the sliced green chillies. Saute until onions turn light brown.
- Now add in the finely chopped tomatoes OR tomato puree.Cook till tomatoes turn soft and mushy,this can take 3-4 minutes.
- Then add in the mint leaves,cilantro,turmeric powder,red chilli powder,garam masala or biryani powder.Mix and cook for another minute.
- Finally add rice,coconut milk,water,salt and give quick stir.For a softer texture you can add extra 1/4 cup of water.Deglaze the pot (Make sure there is no stuck bits of food off of the bottom of the pot).This helps to avoid getting a 'BURN' Alert.
- Close the lid on the pot, and turn pressure valve to SEALING position.
- Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 6 minutes.
- Wait for NATURAL PRESSURE RELEASE(NPR.Once the pressure has released, open the lid and gently fluff up the rice.
- Tomato Rice is ready, serve with yogurt,raita.
INDIAN PRESSURE COOKER METHOD:
- Heat oil in a pressure cooker and add in the whole spices,ginger-garlic paste.Saute for 30 secs or till aromatic.
- Add in the chopped onions and the sliced green chillies. Saute until onions turn light brown.
- Now add in the finely chopped tomatoes OR tomato puree.Cook till tomatoes turn soft and mushy,this can take 3-4 minutes.
- Then add in the mint leaves,cilantro,turmeric powder,red chilli powder,garam masala or biryani powder.Mix and cook for another minute.
- Finally add rice,coconut milk,water,salt and give quick stir.For a softer texture you can add extra 1/4 cup of water.
- Close the lid and put the whistle weight on. Cook for 2 whistles on medium flame and turn off the gas.
- Once the pressure has released, open the lid and gently fluff up the rice.
- Tomato Rice is ready, serve with yogurt,raita.
STOVE TOP METHOD
- Heat oil in a nonstick pan or kadai and add in the whole spices,ginger-garlic paste.Saute for 30 secs or till aromatic.
- Add in the ginger-garlic paste and saute for 30 secs until raw smell of the ginger garlic goes away.
- Add in the chopped onions and the sliced green chillies. Saute until onions turn light brown.
- Now add in the finely chopped tomatoes OR tomato puree.Cook till tomatoes turn soft and mushy,this can take 3-4 minutes.
- Then add in the mint leaves,cilantro,turmeric powder,red chilli powder,garam masala or biryani powder.Mix and cook for another minute.
- Then add Coconut milk and water.For a softer texture you can add 1/4 more of the water.
- Once the liquid in the pan comes to a roaring boil, add in the rice,salt and mix well.
- Close the lid and cook until its done on medium-low flame.
- Once all the moisture has gone away ,switch of the flame and leave it covered for 10 minutes.
- Open the lid and gently fluff up the rice.
- Tomato Rice is ready, serve with yogurt,raita.
Notes
- If using canned coconut milk (which is very thick), use 1/2 cup of canned coconut milk.
- 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 1 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.
- 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.
- You can add some frozen or fresh peas to the tomato rice.it complements well.
- If you think tomatoes are too tangy, just add 1/2 teaspoon of sugar while cooking.
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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.
Thanks Ramya,This is Naveen’s fav rice dish