Pressure Cooker Tomato Rice | Easy One Pot Tomato Rice


On most of the weekdays I end up making rotis/phulkas for our lunch boxes. First it is easy for me to quantify and prepare phulkas along with a vegetable side dish. Secondly, they remain fresh until lunch without having to reheat. And the third reason is truly selfish – I am not too fond of rice. Such blasphemy for the South Indian in me but what to do! The husband on the other hand loves rice. On the best days I feel like indulging him, I make something that the both of us love – one pot rice recipes.


I have already posted my mom’s style of tomato rice recipe that is my childhood favorite. When you have left over rice or have cooked the rice separately, that recipe works like a charm. However it would be double the effort to cook the rice and then prepare the tomato masala for the rice. So, this pressure cooker method of making Tomato Rice comes in handy for busy mornings.


When it comes to Tomato Rice, the husband has some high standards. He had been asking me to make a version of tomato rice that his school time friend’s mom used to prepare. Now I have never met that friend, let alone tasting the rice. I tried a few variations of tomato rice recipes. While he ate it, I knew for sure it was not the one. Finally it was my sister’s recipe that came to my rescue. I packed this for his lunch box recently and he called me up to say how good it was. Yay! 😀



To make Pressure Cooker Tomato Rice | Easy One Pot Tomato Rice

  • Servings:
  • Difficulty: Easy
  • Print

What I used –

  • Rice, 1 cup
  • Ripe Tomatoes, 3 medium
  • Onion, 1 medium
  • Ginger Garlic Paste, ¾ tsp
  • Green Chillies, 1 or 2
  • Oil, 2 tsp
  • Mustard Seeds, ½ tsp
  • Cumin Seeds, ½ tsp
  • Dried Bay Leaf, 1
  • Turmeric Powder, ¼ tsp
  • Red Chilli Powder, ½ tsp
  • Coriander Powder, ½ tsp
  • Garam Masala Powder, ¼ tsp
  • Fresh Curry Leaves, a few
  • Roasted Cashews, 7-8 (optional)
  • Salt, as needed
  • Water, 2.5 cups
  • Fresh Coriander Leaves, a few


Prep Work –
  1. Chop onion and tomatoes finely. Set aside.
  2. Wash and soak the rice in a cup of water for atleast 10 mins (until the masala is ready)
How I made –
  1. Heat oil in the pressure cooker. Once hot, add dried bay leaf, mustard seeds, cumin seeds and let them splutter. Add fresh curry leaves followed by slit green chillies. Add chopped onions and fry for 2-3 mins.
  2. Add ginger garlic paste followed by chopped tomatoes. Add turmeric powder, chilli powder, coriander powder and garam masala powder. Cook the tomatoes until mushy. Let the mixture get cooked until it gets thick. Add water used to soak the rice along with the remaining 1.5 cups of water.
  3. Add salt as needed and let this water come to a boil. Reduce the flame to low and add the soaked rice. Check for salt and spiciness. Close the pressure cooker with lid and put on the weight. Set the flame on medium. Cook for 3-4 whistles and remove from heat.
  4. Let the pressure drop completely and then open the pressure cooker. Gently mix the rice and add fried cashews and fresh coriander.
  5. Serve hot with fresh curd or raita.


Note –
  • I used Sona Masori variety of rice. Basmati rice can also be used.
  • Adjust the spices as per preference.
  • Onions are optional and this can be made with just the tomatoes also.
  • Choose juicy ripe tomatoes for best results.
  • Adjust the amount of water as per your regular use. I use 2.5 cups of water for 1 cup of rice in pressure cooker.
  • This can be made in an open pot as well. After adding the rice, let it cook covered on low flame.

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