Tomato Rice In Pressure Cooker | Thakkali Sadam

Tomato Rice, a classic South Indian dish, is a household staple with countless variations across families. Each version has its unique twist, and this recipe showcases my family’s treasured method.

What makes this version stand out is the addition of coconut milk, which lends the rice a rich, creamy texture and a subtle, aromatic flavor. Cooking it in a pressure cooker not only saves time but also ensures that the rice absorbs the essence of the spices, tomatoes, and coconut milk perfectly.

This simple yet flavorful recipe is ideal for busy weekdays or when you’re craving comfort food with a twist. Read on to learn how to make this unique and delicious Tomato Rice with Coconut Milk using a pressure cooker.

Tips for Perfect Tomato Rice with Coconut Milk

1. Coconut Milk Quality: Use fresh or high-quality canned coconut milk for the best flavor. Avoid overly thick coconut milk; dilute if needed.

2. Tomatoes: Choose ripe, juicy tomatoes for a naturally tangy flavor. Blend them for a smooth base or chop finely for texture.

3. Rice Choice: Opt for seeraga samba rice or regular raw rice for authentic taste and texture. Basmati rice can be used, but it will alter the flavor profile slightly.

4. Pressure Cooker Method: Stick to a 2-whistle count on medium flame to avoid overcooking and ensure separate, fluffy grains.

5. Spice Balance: Adjust green chilies and garam masala to your preferred spice level. A dash of sugar can balance the tanginess of the tomatoes.

6. Garnishing: Add fresh coriander leaves and a drizzle of ghee for an enhanced aroma and taste before serving.

This Tomato Rice with Coconut Milk is a comforting and flavorful twist on the traditional recipe. The pressure cooker method ensures quick preparation, while the coconut milk adds a luxurious touch that sets this dish apart from the usual versions. Pair it with onion raita, crispy papad, or pickle for a wholesome and satisfying meal.

Try this family-special recipe, and it might just become your new favorite way to enjoy tomato rice!

Ingredients

Basmati rice-1 cup
Tomatoes-6 nos chopped
Onions-2 nos chopped
Ginger Garlic paste- 1 tsp
Red chilly powder-1 tsp
Turmeric powder-1/2 tsp
Coconut milk-1 /2 cup
Cinnamon,cloves, bay leaves- few
Coriander leaves for garnish
Salt to taste
Ghee+oil-1 tbsp

Method

👉Heat  ghee+oil in a pressure cooker add cinnamon,cloves,onions saute for few minutes.
👉Add the ginger garlic paste fry for few seconds then add the tomatoes followed by red chilly powder,basmati rice fry them for a minute then add 1/2 cup coconut milk and 1 cup water.
👉Add salt, mix everything.
👉Once the steam comes put the weight and sim the heat and after 10 mins increase the heat and cook for 2 whistles then  off the gas and allow it to rest for 2 mins and then release the pressure.
👉Check for salt and garnish with coriander leaves. Serve hot with Onion raitha and chips.

 Serves-4
Preparation time-20 mins

Note-

✍️You can exclude the coconut milk if you don't want it and cook the rice with water only (1 cup rice-1 1/2 cup water) and the remaining procedure is the same.
✍️Don't cook in high flame as it tends to catch the bottom of the vessel since we are using coconut milk.