Tomato Rice
1 cup rice cup is used for measurement Adjust the red chili powder and green chilies to taste Usually I use 1:2 ratio of rice to water but reduced 1/4th cup as there is moisture from tomatoes. You can use any rice of your choice(I used basmati rice) but if using brown rice, cooking time should be increased.(Do manual high 20 mins) You can soak rice if you wish, I didn't soak
Ingreadient
- 1 tsp cumin seeds
- 1 bay leaf
- 4 cloves
- 2-3 peices cinnamon
- 2 green cardamom pods
- 2-3 tbsp oil
- 2 tbsp cashews
- 1 small onion
- 4 green chilies
- 1 tbsp Ginger-Garlic paste
- 3-4 small tomatoes
- 2 tsp coriander powder
- 1/4 tsp turmeric powder
- red chili powder
- Salt to taste
- 2 cups rice
- 3 3/4 cups Water
- cilantro to garnish
Direction
- Put Instant pot on sauté mode high and add oil. Once oil is hot, add all the whole spices mentioned above. fry for 1 or 2 minutes until fragrant.
- Add onions, green chili and cashews, fry for 2 minutes or until onions turn golden.
- Add ginger garlic paste and fry for another 1 minute. Add tomatoes and fry for 4 to 5 minutes, until they are mushy.
- Add turmeric powder, salt, red chili powder, coriander powder and mix well.
- Add Rice along with water, mix gently. Turn off sauté mode, put the lid vent to sealing position, push the Rice button.
- Do Quick release after 2 to 3 minutes in warm mode. Natural pressure release is also fine. Garnish with Cilantro and serve hot with yogurt raita.
