Tomato Rice (One-Pot Pressure Cooker)

Ingredients

• 1 cup Whole grain basmati rice (Rinse until water runs clear and soak for 30 minutes)
• 1 tablespoon Ghee (Clarified butter; can substitute with butter or oil)
• 1 tablespoon Vegetable oil (Neutral oil for sautéing)
• 1 piece Cinnamon stick (Whole spice for tempering)
• 3 pieces Cloves (Whole cloves)
• 2 pieces Cardamom pods (Whole pods)
• 1 piece Star anise (Whole star anise)
• 1 piece Bay leaf (Dried)
• 2 medium Onion (Thinly sliced)
• 2 large Green chilies (Cut into pieces; adjust to heat preference)
• 1 teaspoon Ginger‑garlic paste (Can use fresh minced ginger and garlic)
• 4 medium Tomatoes (Chopped)
• 0.25 teaspoon Turmeric powder (Ground)
• 1 teaspoon Salt (Adjust to taste)
• 3 teaspoons Red chili powder (Adjust spiciness)
• 1 teaspoon Garam masala powder (Ground)
• handful Fresh coriander leaves (Roughly 2 tablespoons, chopped)
• 1.5 cups Water (Room temperature)

Instructions

1. Soak the rice

   Rinse the basmati rice until the water runs clear, then soak in enough water for 30 minutes.

   Time: PT30M

2. Prep aromatics

   Thinly slice the onions, chop the tomatoes, and cut the green chilies into pieces.

   Time: PT10M

3. Heat ghee and oil

   Add 1 Tbsp ghee and 1 Tbsp oil to the empty pressure cooker and heat over medium flame until the ghee melts.

   Time: PT2M

   Temperature: medium flame

4. Temper whole spices

   Add the cinnamon stick, cloves, cardamom pods, star anise and bay leaf. Sauté for about 2 minutes.

   Time: PT2M

   Temperature: medium flame

5. Sauté onions

   Add the sliced onions and cook until they become translucent, about 5 minutes.

   Time: PT5M

   Temperature: medium flame

6. Add chilies and ginger‑garlic paste

   Stir in the green chilies and ginger‑garlic paste and sauté for 1 minute.

   Time: PT1M

   Temperature: medium flame

7. Cook tomatoes

   Add the chopped tomatoes and cook until they soften and release their juices, about 3 minutes.

   Time: PT3M

   Temperature: medium flame

8. Add dry spices

   Stir in turmeric powder, salt and red chili powder. Mix well for 1 minute.

   Time: PT1M

9. Add garam masala

   Add garam masala powder and mix for another minute.

   Time: PT1M

10. Add soaked rice

    Drain the soaked rice and add it to the cooker. Gently stir to coat the grains with the masala.

    Time: PT1M

11. Add coriander and water

    Add a handful of fresh coriander leaves and 1.5 cups water. Give a gentle stir.

    Time: PT1M

12. Pressure cook

    Close the lid, bring to medium flame and cook for one whistle (approximately 7 minutes).

    Time: PT7M

    Temperature: medium flame

13. Release pressure

    Turn off the heat and let the pressure release naturally for about 2 minutes before opening the lid.

    Time: PT2M

14. Fluff and serve

    Open the cooker, fluff the rice gently with a fork and serve hot, optionally with raita or plain yogurt.

    Time: PT2M

Nutrition Facts

Calories

380

Protein

7 g

Carbohydrates

65 g

Fat

10 g

Fiber

4 g

Ingredient Substitutions

• Instead of Whole grain basmati rice: Regular basmati rice, Long grain rice
• Instead of Ghee: Butter, Vegetable oil
• Instead of Vegetable oil: Any neutral oil
• Instead of Cinnamon stick: Ground cinnamon (¼ tsp)
• Instead of Cloves: Ground cloves (pinch)
• Instead of Cardamom pods: Ground cardamom (¼ tsp)
• Instead of Star anise: Fennel seeds (pinch)
• Instead of Bay leaf: Dried thyme
• Instead of Onion: Shallots
• Instead of Green chilies: Jalapeño, Serrano
• Instead of Ginger‑garlic paste: Fresh ginger and garlic
• Instead of Tomatoes: Canned diced tomatoes (1 cup)
• Instead of Red chili powder: Cayenne pepper
• Instead of Garam masala powder: Curry powder
• Instead of Fresh coriander leaves: Parsley

Equipment Needed

• Pressure cooker
• Knife
• Cutting board
• Measuring spoons
• Measuring cup
• Spatula or wooden spoon
• Bowl for soaking rice
• Stove

Critical Steps — Do Not Skip

• Soak the rice for 30 minutes to ensure even cooking
• Sauté onions until translucent – undercooked onions give a raw taste
• Cook for exactly one whistle; over‑cooking makes the rice mushy

Chef Tips from the Video

• Use good quality whole grain basmati for a nutty aroma
• Fresh coriander added at the end preserves its bright flavor
• A quick garnish of fried onions adds extra crunch.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days

Freezer: Freeze in a sealed bag for up to 1 month; reheat in microwave or stovetop with a splash of water

Room temperature: Do not keep at room temperature longer than 2 hours

Make-Ahead Tips

• Soak the rice while you’re prepping the vegetables
• Measure all spices in advance for a smoother cooking flow
• The dish reheats well; add a few drops of water before microwaving