Name: Tomato Rice Recipe - Instant Pot & Stovetop
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2-3 tablespoons oil; 2 tablespoon ginger garlic paste; 1 medium onion (sliced thinly); 1 green chili (slit); 4 medium ripened tomatoes (OR 2 cups chopped tomatoes OR 1.5 cups tomato puree); 2 tablespoons mint (pudina) leaves (finely chopped); 2 tablespoons coriander leaves (finely chopped); 1/2 teaspoon turmeric; 1/2 teaspoon red chili powder; 1 teaspoon garam masala powder (OR biryani masala powder); 1 cup basmati rice (rinsed); 1/2 cup thick coconut milk; 1 cup water; salt (to taste); 1 inch cinnamon stick; 1 bay leaves; 2 cardamom; 2 cloves; 1/2 teaspoon fennel seeds (saunf) (optional)

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Kids Lunchboxes, are those, that often require a lot of thought and planning that needs to go into it. We like our children to eat the food they like and yet be healthy at the same time. So here is a simple lunch box of tomato rice with some carrot raita and grapes which is healthy and can be prepared in less than 20 minutes.

Disclaimer: I am not a nutritionist or a dietician, I am doing what is best for my kid to create a balanced lunch.

KIDS LUNCH BOX #13 - Tomato Rice using Coconut Milk + Carrot Raita + Red Grapes

Some kids school lunch box ideas to try…

Here is what I packed for school lunch…

LUNCH - Tomato Rice using Coconut Milk - Please find the Tomato Rice Detailed Recipe. I have followed the same recipe but added ½ cup of peas to the recipe. If you dont have coconut milk, you can skip it. I try avoiding using store brought coconut milk since it has preservatives. I made this recipe in Instant Pot (Pressure cooker).

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tomato pulao served in a black bowl garnished with mint leaves

Tomato Rice Recipe - Instant Pot & Stovetop

Bhavana Patil

Tomato Rice using Coconut Milk is a Tamilnadu style tomato rice recipe made with tomatoes, fresh coconut milk and few spices

4.73 from 11 votes

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Servings:

Calories : 440

Course: Main Course

Cuisine: Indian, South Indian

Diet: Gluten-Free, Vegan, Vegetarian

Method: Instant Pot/Pressure Cooker, Stovetop

Prep Time : 15 minutes

Cook Time : 15 minutes

Total Time : 30 minutes

Equipment

Ingredients

Measurements Used - 1 cup = 250 ml

2-3 tablespoons oil
2 tablespoon ginger garlic paste
1 medium onion sliced thinly
1 green chili slit
4 medium ripened tomatoes OR 2 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
½ 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
2 cloves
½ teaspoon fennel seeds (saunf) optional

Instructions

Instant Pot Method:

Press SAUTE mode on Instant Pot. Add oil into 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 chilies. 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 the mint leaves, coriander leaves, turmeric powder, red chili powder, garam masala, or biryani powder. Mix and cook for another minute.
Finally, add rice, coconut milk, water, and salt and stir quickly. For a softer rice texture, you can add an extra ¼ cup of water.
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 on the pot. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 5 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.

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 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 the raw smell of the ginger-garlic goes away.
Add in the chopped onions and the sliced green chilies. 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, coriander leaves, turmeric powder, red chili 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 ¼ 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 it's done on medium-low flame.
Once all the moisture has gone away, switch off 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

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

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.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 440kcalCarbohydrates: 81gProtein: 7gFat: 10gCholesterol: 22mgSodium: 60mgPotassium: 277mgFiber: 3gSugar: 3gVitamin A: 435IUVitamin C: 11.2mgCalcium: 43mgIron: 1.3mg

Keyword Easy and Quick Recipes, healthy, indian rice recipes, instant pot, Instant Pot Recipes, instant pot tomato rice, tomato biryani, tomato recipes, Tomato Rice, tomato rice with coconut milk, Vegetarian One-Pot Meals

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SNACK - Carrot Raita - simple yogurt(curd) made with salt, pepper, cumin (jeera) powder, and grated or minced carrot. Add a few teaspoons of milk to yogurt raita can help it not turn sour by lunchtime.

SNACK - Red Grapes - Wash them before packing them into the box.

Prep Work For The Previous Evening

You can prepare coconut milk at the night. Blend together ½ cup of shredded coconut with 1 cup of water. Drain the mixture and it yields ½ cup of coconut milk. Refrigerate in an airtight container.

Notes

Adding a few teaspoons of milk to yogurt raita can help it not turn sour by lunchtime.
Packed in a stainless steel tiffin box called Lunchbots which is Eco-Friendly, Dishwasher Safe, BPA-Free, and easily available on Amazon. Do not use plastic lunch boxes to your kids, they are toxic.
You can increase or decrease quantity based on your child's appetite.

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