Ingredients
- 2-3 tablespoons oil (or ghee)
- 1 tablespoon ginger garlic paste
- 1 large onion sliced thinly
- 1 green chili slit lengthwise
- 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
- ½ teaspoon turmeric
- 1 teaspoon red chili powder
- 1 teaspoon garam masala powder OR biryani masala powder
- 1 cup basmati rice rinsed
- ½ 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
Instructions
Instant Pot Method:
- 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.
- Next, add onion, and green chilies. Saute till the onions are soft and light brown.
- Add ginger-garlic paste and saute for 1-2 minutes till the raw smell disappears.
- 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.
- Then add the mint leaves, and coriander leaves. Saute for another minute.
- 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.
- 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.
- When the instant pot beeps, do a quick pressure release before removing the lid.
- Gently fluff up the rice with a ladle or fork. The Tomato Rice recipe is ready, serve with yogurt, raita.
