Tomato Rice is a quick, one-pot dish that’s perfect for busy days and lunchboxes. Ready in under 30 minutes, it’s tangy, flavorful, and effortless to make in an Instant Pot or on the stovetop. This family favorite is sure to become a go-to recipe!
This tangy and flavorful Tomato Rice takes just 30 minutes to prepare, making it perfect for those who love quick, easy, and tasty meals. It has now become one of my go-to dishes.
Tomato Rice is a one-pot meal recipe that is a family favorite. It tastes delicious, is highly nutritious, and is easy to make.
Although I love my simple basmati rice, I also love it flavored, such as turmeric rice, cumin rice, peas pulao, or lemon rice. And here is another one of our favorites – Tomato Rice.
I have shared the recipe for this rice in the Instant Pot and on the stovetop. Either way, it is a one-pot recipe and easy to make in less than 30 minutes. Additionally, I have explained how to make tomato rice using leftover rice, which is perfect for when you have extra cooked rice on hand.
Table of contents
Tomato Rice, also called “Thakkali Sadam” or “Tomato Pulao,” is a popular South Indian dish known for its tangy tomato taste and rich spices. The combination of ripe tomatoes, spices, and rice makes a delicious, comforting dish.
This vegan and gluten-free dish is also budget-friendly and nutritious. It’s flavorful and satisfying, easy to make, and perfect for a quick lunch or dinner.
Tomato Rice can be enjoyed on its own or with yogurt or raita. Each bite is tangy and flavorful, making it a favorite in Indian cooking. It’s perfect for a one-pot meal, offering all the flavors and nutrients you need in one dish.
Ingredients
- Basmati Rice: I use extra-long-grain basmati rice for this recipe. After cooking, the long-grain rice remains fluffy and separate.
- Ghee or Oil: You can use ghee, oil, or a combination in this recipe. I love using homemade ghee because it adds a richer flavor to the final dish. To keep the rice vegan, use any plant-based oil you prefer.
- Whole Spices: Use bay leaf, star anise, green cardamom, cinnamon stick, cloves, and mustard seeds. They make the tomato rice aromatic and add a subtle flavor.
- Onions: I use red onions, but you can use yellow onions if you prefer. You can skip onions if you like; the rice will still turn out well.
- Green Chili Pepper: It’s optional, but I highly recommend it because it adds flavor and spice to the tomato rice.
- Ginger Garlic Paste: Adding it makes the dish more flavorful and aromatic.
- Tomatoes: I have chosen well-ripened, deep-red tomatoes. You can use canned diced tomatoes if you like.
- Spices: Add the basic spices such as turmeric, red chili powder, and salt.
- Garam Masala: A blend of ground spices adds flavor and depth to the dish.
- Herbs: Mint and cilantro leaves are used in this recipe.
Variations
Veggies: Add vegetables like peas, carrots, or bell peppers for a nutritious twist.
Nuts: When serving guests, add nuts, such as cashews or almonds, to the Tomato Rice.
Use brown rice: Substitute brown rice for a more wholesome option. But be sure to increase the cooking time for brown rice.
Use Coconut Milk: Use 1/2 cup of coconut milk for a creamy texture instead of 1/2 cup of water from the specified measurement.
Add Fresh Ingredients: You can add 5-6 finely chopped garlic cloves and 1 inch of finely chopped ginger instead of ginger garlic paste for enhanced flavor.
Use Canned Tomatoes: You could easily add 1 cup of chopped or crushed canned tomatoes in place of fresh tomatoes.
Recipe Tips
Tomatoes: For the best flavor, use ripe and juicy tomatoes. Choose deep red tomatoes for a vibrant-colored tomato rice.
Rice: Use aged basmati rice with long grains for the best results. Soak the rice for 15 minutes to reduce the cooking time and to get a fluffier texture.
Spiciness: Adjust the spice levels according to your preference.
Tomato Rice Using Leftover Rice
- Follow the same steps as the stovetop method until the tomatoes are soft and the oil separates from the masala.
- Add the leftover rice to the pan. Mix gently to combine the rice thoroughly with the tomato mixture.
- Cook the rice on low heat for 5-7 minutes, stirring occasionally to prevent sticking, until the rice is heated through and well combined with the tomato masala.
- Turn off the heat and let the rice rest for a few minutes. Gently fluff the rice with a fork or a rice paddle.
- Garnish with chopped cilantro leaves.
Storage Suggestions
- Tomato rice can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or on the stovetop until heated through before serving.
How to Serve Tomato Rice?
- Serve Tomato Rice warm or hot with simple yogurt or raita, like cucumber raita or onion raita, along with masala papad and your favorite pickle.
- You can serve it with a curry such as vegetable korma or aloo gobi.
- For kids, serve this yummy tomato rice with a mango lassi or sweet lassi to balance the spiciness, or pack it in their lunchbox.
Chana Dal Pulao
One-pot Black eyed peas & Spinach Rice in Instant Pot
Zarda Sweet Rice (Meethe Chawal)
Pressure Cooker Coconut Rice (with pot-in-pot option)
Tomato Rice (Thakkali Sadam)
Equipment
Video
Ingredients
- 1 cup Basmati Rice
- 1 tablespoon Ghee or Oil, use vegetable oil for vegan
- 1 cup Onion, chopped
- 1 Green Chili Pepper, diced, optional
- 2 teaspoon Ginger garlic paste
- 1/3 cup Mint leaves, chopped
- 2 Tomato, chopped, about 1 1/2 cup
- 2 cups Water, or use 1 1/4 cup for instant pot method
- Cilantro leaves, to garnish
Whole Spices
- 1 Bay leaf (Tej Patta)
- 1/2 inch Cinnamon (Dalchini), stick
- 1 Star anaise, optional
- 3 Green Cardamom (Elaichi)
- 4 Cloves (Laung)
- 1/2 teaspoon Black Mustard Seeds (Rai)
Spices
- 1/4 teaspoon Ground Turmeric (Haldi powder)
- 1/2 teaspoon Red Chili powder (Mirchi powder)
- 1 teaspoon Garam Masala
- 1 teaspoon Salt
Instructions
- Wash the basmati rice in a bowl until the water runs clear. Soak in water for 15 minutes, then drain.
Stovetop Method
- In a pan, heat ghee and/or oil. Add all the whole spices and sauté for 30 seconds or until fragrant.
- Add finely chopped onions, green chilies, and ginger garlic paste. Sauté until onions turn translucent.
- Add mint leaves, chopped tomatoes, turmeric powder, salt, red chili powder, and garam masala. Cook until tomatoes are soft and oil separates.
- Pour in the 2 cups of water and add the rice. Raise the heat to high. Let it come to a boil.
- Reduce the heat to low, cover with a lid, and simmer for 15-17 minutes until the rice is cooked and the water is absorbed.
- Turn off the heat and allow it to rest for another 5 minutes. Do not stir at this time.
- Garnish with cilantro and serve hot.
Instant Pot Method
- Start the Instant Pot in sauté mode. Add the oil and/or ghee. Once it is hot, add all the whole spices and sauté for about 30 seconds until their aroma is released.
- Add the onions, green chilies, and ginger-garlic paste to the Instant Pot and sauté until they are translucent.
- Add mint leaves, chopped tomatoes, turmeric powder, salt, red chili powder, and garam masala to the Instant Pot.
- Add 1 1/4 cups of water to the Instant Pot. Then, add the rice and mix it with the other ingredients in the Instant Pot.
- Turn off the sauté mode and close the Instant Pot's lid. Then, pressure cook for 4 minutes at high pressure. When the Instant Pot beeps, let the pressure release naturally for 10 minutes. Then manually release the pressure.
- Open the lid of the Instant Pot and fluff the rice gently with a rice paddle or fork.
- * Note: it is best to remove the steel insert from the Instant Pot so the lower layer of rice does not overcook.
- Garnish with cilantro and enjoy!
Stovetop Pressure Cooker Method
- Follow the same steps as the stovetop method up to adding the rice and water. Mix well and close the lid of the pressure cooker.
- Pressure cook for 1 whistle on medium heat. Let the pressure release naturally.
- Then open the lid of the pressure cooker, garnish with cilantro, and serve!
Notes
- For a pleasant-colored tomato rice, choose well-ripened, deep-red tomatoes.
- Adjust the quantity of chili powder as per your taste. Use Kashmiri chili powder to get this bright color.
- You can add vegetables like peas, carrots, or bell peppers for added flavor and nutrition.
- Soak the rice for 15 minutes to reduce the cooking time and to get a fluffier texture.
- For fluffy rice, the rice-to-water ratio is very important. I use basmati rice, for which the ratio in the recipe works well. If you use a different rice variety or brand, adjust the ratio accordingly.
- Make sure the water runs clear when rinsing the rice to remove excess starch.
- Use oil instead of ghee for a vegan version of this tomato rice.
Definitely saving!!
Meeta! Wow! I absolutely adore this recipe. I used Mexican spices to make this into “Spanish/Mexican Rice”.
I took a can of black beans, chopped up half of the beans and sauteed i/2 of an onion, half of a big, huge Jalapeno pepper, the other half was put into the rice recipe.
I I cooked the onion first in butter, added the jalapeno. I added the beans and 1/4 tsp red chili powder and cooked it, it’s supposed to be refried, right.
It was amazing! The tip about removing the pot of the base was magical. Thank you!
Marvelous flavor and exceptionally simple recipe.
Omit the green chile if you’re not looking for a lot of heat.
Hi – So happy to hear that. Thank you for sharing it back 🙂
Good one Meeta!
Hi Ranjini – Thank you!