As the name suggests, this is a recipe for an easy one-pot Tomato Rice. When you don’t have enough time or stock in your pantry this recipe will come in handy. The things required are readily available in any Indian kitchen. The tomatoes that I have used are small in size. If you are using larger tomatoes you will need just 3 or 4. The finished rice has a mild sweetness to it. This one-pot tomato rice can be served with a side of fries or raita.
Ingredients:
- 3 tablespoons Ghee
- 1 teaspoon Fennel seeds
- 2 Bay leaves, crushed
- 1 Onion cut lengthwise
- 1 teaspoon Ginger, peeled and chopped
- 2 cloves Garlic, peeled and chopped
- 3 Green chillies, chopped(*refer notes)
- 5-6 small Tomatoes, cut lengthwise
- 1 teaspoon Salt
- 2 cups Water
- 1 cup Rice
- 2 tablespoons Coconut cream or 1/4 cup thick Coconut milk
- 2 tablespoons Coriander leaves(*optional)
Preparation:
Heat ghee in a pressure cooker over a medium flame, and add fennel seeds and bay leaves. Once it fries and leaves out a fine aroma, add the chopped onions, ginger, garlic and green chillies. Sauté till the onions turn translucent.
Add the tomatoes and salt. Cook till it gets juicy and the raw smell leaves.
Add water followed by washed and cleaned rice. Add in the coconut cream and stir. Close the lid of the pressure cooker. Put on the weight whistle once the steam comes out and cook for 5 minutes(*refer notes).
Switch off the heat and allow the steam to settle by itself. Add coriander leaves and mix them through. Serve hot.
Notes:
- To increase the spice level add more chillies or a teaspoon of chilli powder while sautéing.
- The rice I used takes 5 minutes to cook. Cook time may vary depending on the rice you use.
