Instant pot Tomato Rice | Tomato Pulao | Thakkali Sadam | Tomato Biryani

Instant pot Tomato Rice | Tomato Pulao | Thakkali Sadam | Tomato Biryani
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Instant Pot Tomato Rice is an easy one pot Rice dish which is quick, flavorful, spicy and super delicious. I made this spicy but you can adjust the spice to your taste. 

Using just ripen red vine tomatoes gives the best taste, if using sour tomatoes then reduce the quantity as we don’t want the rice to be too sour. 

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This Instant Pot Tomato Rice makes a quick and great weekend lunch or dinner when there is no time to cook. If on time crunch, you can add canned tomatoes as well. Also you can puree the tomatoes instead of chopping them. 

Since there are no visible veggies in the rice, picky kids also love this Instant pot Tomato Rice. I added Cashews to the tomato rice, if desired peanuts can also be added.

Serve the Hot Tomato Rice along with Raitha and chips( or Papad/fryums). The combination is so wonderful.! 

OR Serve with the following curries

Dum Aloo

Paneer Curry

Tofu butter masala

Potato Curry

Spicy Eggplant curry

I used Basmati Rice in the recipe, but you can use any other variety of rice, just adjust the cooking time as needed. 

Instant Pot Tomato Rice 

Instant pot Tomato Rice

Prep Time5 minutes
Active Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Indian
Author: Subhadra Burugula

Ingredients

Whole spices

  • 1 tsp Cumin seeds
  • 1 Bay leaf
  • 4 Cloves
  • 2 to 3 pcs Cinnamon
  • 2 Cardamom pods

Main Ingredients

  • 2 to 3 tbsps Oil - (ghee can also be used)
  • 2 tbsp Cashews - (optional)
  • 1 small Onion - thinly sliced
  • 4 Green chilies - or to taste
  • 1 tbsp Ginger Garlic paste
  • 3 to 4 Small tomatoes - Finely chopped
  • 2 tsps Coriander powder
  • 1/4 tsp Turmeric powder
  • Red chili powder - to taste
  • Salt - to taste
  • 2 cups Rice
  • 3,3/4th cups Water - (or as needed)
  • Cilantro - to garnish

Instructions

  • Put Instant pot on saute mode high and add oil
  • Once oil is hot, add all the whole spices mentioned above. fry for 1 or 2 mins till fragrant
  • Now add onions, green chili and cashews, fry for 2 mins or till onions turn golden
  • Now add ginger garlic paste and fry for another 1 min
  • Now add tomatoes and fry for 4 to 5 mins, till they are mushy.
  • Now add turmeric powder,salt, red chili powder, coriander powder and mix well.
  • Add Rice along with water, mix gently
  • Turn off saute mode, put the lid and vent to sealing position
  • Push the Rice button.
  • Do Quick release after 2 to 3 mins in warm mode.
  • Garnish with Cilantro and serve hot with Yogurt raitha 

Notes

  1. adjust the amount of tomatoes by how they taste. ( reduce if they taste sour or increase if they taste less sour)
  2. 160 ml rice cup is used
  3. Adjust the red chili powder and green chilies to taste
  4. Usually I use 1:2 ratio of rice to water but reduced 1/4th cup as there is moisture from tomatoes.
  5. You can use any rice of your choice but if using brown rice, cooking time should be increased.( Do manual high 20 mins)
  6. You can soak rice if you wish, I didn't soak
  7. You can skip whole spices and add 1.5 tsps of garam masala at the end with salt.

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Summary
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Recipe Name
Instant pot Tomato Rice
Author Name
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