One Pot Tomato Rice

Ingredients

• 0.5 cup rice (soaked)
• 1 tsp rai (mustard seeds)
• 1 tsp jeera (cumin seeds)
• 2 dried red chilis
• 2 tbsp curry leaves
• 1 onion (finely chopped)
• 3 tomatoes (chopped)
• 1 tbsp ginger garlic paste
• 1 tsp Kashmiri chili powder
• 1 tsp coriander powder
• 0.5 tsp garam masala
• pinch turmeric
• salt (to taste)

Steps

1. 1

   Heat oil in a pressure cooker over medium heat. Add the mustard seeds (rai), cumin seeds (jeera), dried red chilis, and curry leaves. Sauté until the seeds begin to splutter.

2. 2

   Add the chopped onion and sauté until translucent. Stir in the ginger garlic paste and cook until the raw smell disappears.

3. 3

   Add the chopped tomatoes, salt, Kashmiri chili powder, coriander powder, garam masala, and turmeric. Cook until the tomatoes soften and turn mushy.

4. 4

   Add the soaked rice to the cooker and mix well with the tomato masala base.

5. 5

   Add water (typically 1 cup of water for 1/2 cup of rice) and close the pressure cooker lid. Cook for 2-3 whistles or until the rice is tender and cooked through.

6. 6

   Allow the pressure to release naturally before opening. Fluff the rice with a fork and serve warm.

Notes

Ensure rice is soaked for at least 15-20 minutes before cooking for the best texture. You can garnish with fresh cilantro if desired.

Nutrition per serving

• main
• vegetarian
• gluten-free
• one-pot
• pressure-cooker
• easy
• student-friendly