Quick 20-minute Tomato Rice (One-Pot Method)
Quick tomato rice is my go-to when low on ingredients and don’t have time to run to the store. It’s the perfect fix for busy days when lunch or dinner needs to be fast, simple, and still delicious 😋.
It’s been a while since my last post and believe my loyal visitors must be wondering why. I have been out of the away to spend some quality time with family. While being away, been learning few quick recipes. They always come in handy during busy days. Quick Tomato rice, has been the most loved recipe in my family and would think this recipe is underrated. Easy to prepare, a quick lunch or dinner ready in 30 minutes. Moreover, easiest when prepared in a pressure cooker.
Tomato rice is perfect for a quick, last-minute decision on what to cook for lunch or dinner. After all, tomatoes are always available in the fridge, aren’t they? A great idea for lunch box or picnic party.
Pro tips for the best 20-minute Tomato Rice
Soaking the basmati rice allows the grains to expand fully during cooking, which results in a lighter, fluffier texture. Skip the soak entirely if you are short on time; the dish will still turn out beautifully.
Finally, the combination of heat and salt breaks down the tomatoes quickly. This process draws out their moisture to form a thick, concentrated sauce base. Use this simmering time to chop your fresh herbs. This ensures they stay vibrant and fragrant until they are ready to meet the pot.
We enjoyed our tomato rice with pan-fried fish 🐟 as a side 😍
If you’re not using a pressure cooker
Follow the steps up to the beginning of step 5. Add water to the rice as directed. Once it comes to a boil and the water level begins to reduce, lower the heat. Keep an eye on it to prevent the rice from burning at the bottom. Cover with a lid and continue cooking for 3-4 minutes.If the water has completely evaporated, check if the rice is nearly cooked. If the water has completely evaporated, first check whether the rice is almost cooked. Yet, if it still feels hard, then add 1/3 cup of hot water and let it continue cooking until tender. Turn off the heat and keep the lid covered. The rice will cook in its own steam.
Hoping to know some of my frequent visitors 😊. Thank you for dropping by Delicious Sweet Aroma. Additionally, do not forget to check for updates on my YouTube here 👉 ‘Delicious Sweet Aroma‘.
Best Rice Types for Tomato Rice
Basmati Rice (Recommended)
- Texture: light, fluffy, and completely Separate grains
- Soaking time: 5 to 10 minutes.
- Best For: Maximum aromatic flavor.
Ponni Rice
- Texture: Firm, and traditional South Indian style.
- Soaking time: 20 to 30 minutes.
- Best For: A hearty, traditional meal.
German Langkorn Parboiled Rice
- Texture: Very firm grains that never stick together
- Soaking Time: Do not soak (just rinse thoroughly).
- Best For: A quick, foolproof weeknight option.
Turkish Rice (Baldo)
- Texture: Plump, soft, and absorbs flavors intensely.
- Soaking Time: Do not soak (just rinse thoroughly).
- Best For: A rich, Mediterranean-Style side dish.
Quick 20-minute Tomato Rice
Course: MainCuisine: IndianDifficulty: Easy4
servings5
minutes20
minutes300
kcalIngredients
Rice – 1 cup / 270 g
Olive oil or Ghee – 1 tbsp
Bay leaves – 2 small (optional)
Cinnamon stick – 2 inches
Cardamom pods – 2 whole
Cloves – 4 whole
Peppercorns – 5 whole (optional)
Onions – 1 medium, finely chopped
Tomatoes – 3 to 4 large, chopped
Green chili – 1 long, sliced lengthwise
Ginger paste – 1 tsp
Garlic paste – 1 tsp
Garam masala powder – 2 tsp
Coriander powder – 1 tbsp
Turmeric powder – 1/4 tsp
Mint leaves – 20 leaves
Fresh Coriander (Cilantro) – 2 stems, finely chopped
Water 2 cups
Directions
- Prep the rice: Rinse rice thoroughly 3 times until the water runs clear. Soak if needed (see notes). Drain completely and set aside.
- Sauté the aromatics: Heat your olive oil over medium heat. Add the whole spices: cinnamon, cloves, cardamom, bay leaf, and peppercorns. Fry for 1 minute until fragrant.
- Cook the Onions: Add the chopped onions tot he pan,. Cook until they become soft and translucent.
- Soften the tomatoes: Stir in the chopped tomatoes and 1/2 teaspoon of salt. Cook until the tomatoes turn soft and mushy.
- Add the spices and herbs: Lower the heat. Stir in the ginger and garlic pastes. Add the garam masala, coriander, turmeric, chili powder, mint and fresh coriander. Mix well.
- Add water and rice: Pour in 2 cups of water. Stir in the soaked rice gently. Season with extra salt to taste.
- Cook the rice:
- Pressure Cooker: Close the lid. Cook basmati rice for 1 whistle (others for 3 to 5). Let pressure release naturally.
- Stovetop Pot: Bring the pot to a boil. Cover tightly and simmer on low heat. Cook basmati for 15 minutes (or parboiled for 20 minutes). Let rest for 5 minutes.
Notes
- Choosing your Rice: Basmati Rice, Ponni / Turkish Rice, Langkorn Parboiled Rice (German Langkorn Parboiled)
- For this particular recipe I used India Gate basmati rice. The German Ja brand of Langkorn Parboiled Rice complements this dish very well. It is great even without mint and bay leaf. Only a quick 4-5 whistles are required. Also, Tat brand Turkish origin rice takes approx 3 whistles until nice and fluffy.
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