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Tomato Rice with Coconut Milk made in Pressure Cooker

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 45 mins
  • Yield: 4 1x


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



Measurements Used – 1 cup = 250 ml

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


  • 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


  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. for every cup of rice use, 1.5 cups of liquid.
  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.


If using canned coconut milk (which is very thick), use one cup of canned milk mixed with water for this recipe.

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Lunch
  • Cuisine: South Indian, Tamilnadu