Tomato Rice Recipe – Quick Indian Flavored One-Pot Meal

Last Updated on 2 months by Neha Deshmukh

Tomato Rice Recipe – Quick Indian Flavored One-Pot Meal

Hey everyone! If you’re looking for a super easy, flavorful, and comforting Indian meal, you have to try this Tomato Rice. It’s a family favorite in my house, and honestly, it’s one of those recipes I turn to when I want something delicious without a ton of fuss. I first made this when I was a student and needed something quick and satisfying – it’s been a staple ever since!

Why You’ll Love This Recipe

This Tomato Rice is seriously a winner. It’s a complete meal in one pot, meaning fewer dishes (always a plus!). The tangy tomatoes combined with aromatic spices create a flavor explosion that’s both comforting and exciting. Plus, it comes together in under 30 minutes – perfect for busy weeknights. It’s also incredibly versatile, so you can easily adjust the spice level to your liking.

Ingredients

Here’s what you’ll need to make this delightful Tomato Rice:

• 1 cup steamed rice
• 4 ripe tomatoes, chopped
• 2 big onions, chopped
• 1 green chili, chopped
• 1/8 tsp turmeric powder
• 1 tsp red chili powder
• 3 tbsp cooking oil
• 2 inch cinnamon stick
• 2 cloves
• 5 garlic cloves, chopped
• 1 sprig curry leaves
• 1 fistful coriander leaves, chopped
• 2 cups water

Ingredient Notes

Let’s talk ingredients for a sec! Using really ripe tomatoes is key here. They break down beautifully and give the rice that lovely rich flavor. I prefer using regular long-grain rice for this, but you can definitely use basmati rice if you like a more fragrant result.

Spice levels are also super personal. I usually stick to 1 tsp of red chili powder for a mild-medium heat, but feel free to adjust it based on your preference. Some regions in India add a pinch of garam masala for extra warmth – that’s a delicious addition too! And don’t skimp on the curry leaves – they add such a lovely aroma.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and chop your onions, tomatoes, green chili, garlic, curry leaves, and coriander leaves. Don’t worry about being too precise – rustic is good! Also, soak the rice in 2 cups of water for about 30 minutes. This helps it cook evenly.
2. Now, heat the oil in a pressure cooker over medium heat. Add the cinnamon stick, cloves, and chopped garlic. Sauté for a minute or so until you can smell that lovely fragrance.
3. Add the chopped onions and sauté until they turn translucent – about 5-7 minutes. Then, toss in the chopped green chili and curry leaves. Let them sizzle for another minute.
4. Next, add the chopped tomatoes and a pinch of salt. Cook until the tomatoes are completely mushy and softened – this usually takes about 8-10 minutes. Stir in the turmeric powder and red chili powder.
5. Drain the soaked rice and add it to the pressure cooker. Pour in the 2 cups of water. Give everything a good stir and adjust the salt and spices to your liking.
6. Close the lid of the pressure cooker and cook on low flame for one whistle (around 8-10 minutes). Once the whistle blows, let the steam release naturally. Don’t force it open!
7. Finally, fluff the rice gently with a fork. Garnish generously with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcook the rice! You want it to be fluffy, not mushy.
• If you don’t have a pressure cooker, you can make this in a pot on the stovetop. Just increase the cooking time to about 20-25 minutes, or until the rice is cooked through.
• A little squeeze of lemon juice at the end brightens up the flavors beautifully.

Variations

I love experimenting with this recipe! Here are a few ideas:

• Vegetable Boost: Add some chopped peas, carrots, or beans along with the tomatoes for extra nutrients. My kids love it when I sneak in some veggies!
• Coconut Tomato Rice: Add 1/2 cup of coconut milk along with the water for a richer, creamier flavor.
• Spicy Twist: Add a pinch of cayenne pepper or a finely chopped Serrano pepper for an extra kick.

Vegan Adaptation

This recipe is naturally vegan! Just make sure you’re using vegetable oil.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment

• Mild: Use 1/4 tsp red chili powder or omit it altogether.
• Medium: Use 1 tsp red chili powder (as in the recipe).
• Hot: Use 1.5 – 2 tsp red chili powder, or add a finely chopped Serrano pepper.

Festival Adaptations (Navratri/Vrat Friendly)

During Navratri or other fasting periods, you can make this recipe vrat-friendly by skipping the onions and garlic. Use rock salt (sendha namak) instead of regular salt.

Serving Suggestions

Tomato Rice is delicious on its own, but it’s even better with some accompaniments! Here are a few ideas:

• Raita (yogurt dip) – a classic pairing!
• A simple vegetable curry
• Papadums (crispy lentil wafers)
• Pickle

Storage Instructions

Leftover Tomato Rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

What type of rice is best for Tomato Rice?

Long-grain rice works best, but you can use basmati rice for a more fragrant flavor.

Can I make this Tomato Rice spicier?

Absolutely! Add more red chili powder, cayenne pepper, or a finely chopped Serrano pepper.

Can I prepare this recipe ahead of time?

You can chop the vegetables and soak the rice ahead of time to save time. However, it’s best to cook the rice just before serving for the best texture.

What can I serve with Tomato Rice to make it a complete meal?

Raita, a vegetable curry, or papadums are all great options.

How do I adjust the amount of water for different types of rice?

Generally, use a 1:2 rice-to-water ratio. However, you may need to adjust it slightly depending on the type of rice you’re using. Basmati rice usually requires a little less water than long-grain rice.