Tomato Rice (Thakkali Sadam)
Tomato Rice is a quick, one-pot meal 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!
Servings: 4
Equipment
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 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 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 them 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 in 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!
Video
Notes
- For pleasant-colored tomato rice, choose well-ripened and deep red colored 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 healthy rice.