Tomato Rice using Coconut Milk is a Tamilnadu style tomato rice recipe made with fresh tomatoes, coconut milk and few Indian spices.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Total time: 30 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: Indian, South Indian

Ingredients

  • 2-3 tablespoons oil ((or ghee))
  • 1 tablespoon ginger garlic paste
  • 1 large onion (sliced thinly)
  • 1 green chili (slit lengthwise)
  • 3-4 medium ripened tomatoes ((or 1.5 cups chopped tomatoes or 1.5 cups tomato puree))
  • 2 tablespoons mint (pudina) leaves (finely chopped)
  • 2 tablespoons coriander leaves (finely chopped)
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala powder ((or biryani masala powder))
  • 1 cup basmati rice (rinsed)
  • 1/2 cup thick coconut milk
  • 1 cup water
  • salt (to taste)

Whole Spices

  • 1 inch cinnamon stick
  • 1 bay leaves
  • 2 cardamom
  • 3 cloves
  • 1 teaspoon cumin (jeera) seeds

Method

Instant Pot Method:

  1. Press SAUTE on Instant Pot. Heat oil (or ghee), and add whole spices like cumin seeds, bay leaf, cinnamon, cloves, and cardamom. Saute for a few secs or till aromatic.
  2. Next, add onion, and green chilies. Saute till the onions are soft and light brown.
  3. Add ginger-garlic paste and saute for 1-2 minutes till the raw smell disappears.
  4. Then add finely chopped tomatoes (or tomato puree), turmeric powder, red chili powder, garam masala, and salt. Cook till tomatoes turn soft and mushy. This can take 3-4 minutes.
  5. Then add the mint leaves, and coriander leaves. Saute for another minute.
  6. Finally, coconut milk, water, and basmati rice. Mix everything together. Deglaze the pot (Make sure there are no food bits stuck to the bottom of the pot). This helps to avoid getting a 'BURN' Alert during pressure cooking.
  7. Close the lid securely, and turn the vent to " SEALING ". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 5 minutes.
  8. When the instant pot beeps, do a quick pressure release before removing the lid.
  9. Gently fluff up the rice with a ladle or fork. The Tomato Rice recipe is ready, serve with yogurt, raita.

Stovetop Pressure Cooker Method:

  1. Follow the same steps as the Instant Pot. Close the lid and put the whistle weight on. Cook for 2 whistles on medium flame and turn off the gas. All the other steps remain the same.

Stovetop Pot Method

  1. Heat oil (or ghee) in a nonstick pan or Kadai. Add whole spices like cumin seeds, bay leaf, cinnamon, cloves, and cardamom. Saute for a few secs or till aromatic.
  2. Next, add onion, and green chilies. Saute till the onions are soft and light brown.
  3. Add ginger-garlic paste and saute for 1-2 minutes till the raw smell disappears.
  4. Then add finely chopped tomatoes (or tomato puree), turmeric powder, red chili powder, garam masala, and salt. Cook till tomatoes turn soft and mushy. This can take 3-4 minutes.
  5. Then add the mint leaves, and coriander leaves. Saute for another minute.
  6. Finally, coconut milk, water, and basmati rice. Mix everything.
  7. Close the lid and cook on medium-heat until the water is absorbed, and then turn off the heat and leave it covered for 10 minutes.
  8. Open the lid and gently fluff up the rice. Tomato Rice is ready, serve with yogurt, or raita.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.