Tomato Rice, Tomato Rice with Coconut Milk – Pressure Cooker Method

Recipe for easy Tomato Rice with Coconut Milk made in pressure cooker. South Indian Tomato rice recipe made Tamilnadu style. With step by step pictures.

I have a question for you today. A question on tomato. Ready? Here you go. Why Did The Tomato blush today morning when I was making breakfast? Do you know? I just figured that he was blushing because he saw the salad dressing. woot! woot! Now, lets move on to lunch. I am not telling what happened during lunch. hushhhh!!!!! We are making tomato rice today. This recipe is a lunch box favorite. The addition of coconut milk keeps the rice moist and tasty. We also call this as Tomato pulav. Here is how I do Tamilnadu style Tomato rice.

We will be using Basmati rice for this recipe today. Wash the rice 2-3 times in running water. Soak the rice in water and set aside.

Heat oil in a pan and add in the spices. Fry for 10 seconds. Add in the chopped onions and the sliced green chillies. Add more green chillies if you want it spicy. Fry for a minute.

In the mean time, crush some garlic in a mortar and pestle. You do NOT want to puree the garlic. We need the garlic in bits. So NO garlic paste please! If you do not have a mortar and pestle, just run the garlic in a small mixie jar (pulse several times) without adding any water. You can even chop the garlic cloves finely and add it to the pan if nothing else works for you! Add in the crushed garlic and fry for a couple of minutes.

Puree the tomatoes in a blender / mixie and add it to the pan. Add in the salt, chilli powder and turmeric. Fry for 3-4 minutes until the tomatoes are cooked and dry.

When the tomatoes are cooking, we will make some coconut milk. Take the coconut meat from half a coconut and run it in a blender with 2 cups of water and make a very fine paste. Strain the coconut milk and set aside. Add in the coconut milk to the pan. I measured the coconut milk while adding and I had about 2 cups. For every cup of rice, we need 2 cups of liquid. I have used 1.5 cups of rice today. So we will need 3 cups of liquid. I have already added 2 cups of coconut milk. So I will need one more cup of water. Add in one cup of water and let it all come to a boil.

In the mean time, drain the soaked rice and set aside. Once the liquid in the pan comes to a roaring boil, add in the rice. Mix well and close the lid and put the whistle weight on. Cook for 5 minutes on medium flame or for 2 whistles. Exactly 2 whistles. Switch off the flame and wait for the pressure in the cooker to release naturally. Once the pressure has released, open the lid and gently fluff up the rice.

Serve hot.

4.8 from 5 reviews

Tomato Rice with Coconut Milk made in Pressure Cooker

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Recipe for easy Tomato Rice with Coconut Milk made in pressure cooker. South Indian Tomato rice recipe made Tamilnadu style.

Author: Kannamma - Suguna Vinodh

Recipe type: Lunch

Cuisine: South Indian, Tamilnadu

Serves: 4

Ingredients

Measurements Used - 1 cup = 250 ml

• 1.5 cups Basmati rice
• 2 cups coconut milk from Half a coconut

Spices

• 2 cardamom pods
• 2 cloves
• 2 sticks cinnamon
• 2 bay leaves

Other Ingredients

• 2 tablespoon vegetable oil
• 2 Onions, chopped
• 4 green chillies, slit
• 6 cloves garlic
• 4 very ripe tomatoes
• 1 teaspoon salt
• 1 teaspoon turmeric
• 1 teaspoon red chilli powder

Instructions

1. Heat oil in a pan and add in the spices. Fry for 10 seconds. Add in the chopped onions and the sliced green chillies. Fry for a minute.
2. Add in the crushed garlic and fry for a couple of minutes.
3. Puree the tomatoes in a blender / mixie and add it to the pan. Add in the salt, chilli powder and turmeric. Fry for 3-4 minutes until the tomatoes are cooked and dry.
4. Take the coconut meat from half a coconut and run it in a blender with 2 cups of water and make a very fine paste. Strain the coconut milk and set aside. Add in the coconut milk to the pan. I measured the coconut milk while adding and I had about 2 cups. For every cup of rice, we need 2 cups of liquid. I have used 1.5 cups of rice today. So we will need 3 cups of liquid. I have already added 2 cups of coconut milk. So I will need one more cup of water. Add in one cup of water and let it all come to a boil.
5. In the mean time, drain the soaked rice and set aside. Once the liquid in the pan comes to a roaring boil, add in the rice. Mix well and close the lid and put the whistle weight on. Cook for 5 minutes on medium flame or for 2 whistles. Exactly 2 whistles. Switch off the flame and wait for the pressure in the cooker to release naturally. Once the pressure has released, open the lid and gently fluff up the rice.
6. Serve hot or at room temperature.

Notes

If using canned coconut milk (which is very thick), use one cup of canned milk mixed with one cup of water for this recipe.
If you would like a really dry rice, use 1.5 cups of liquid for every cup of rice.

3.5.3226