Name: Spicy Tomato Brown Rice - Instant Pot Tomato Rice
Prep time: 5 min
Cook time: 35 min
Ingredients: 1 cup brown basmati rice ((long grained)); 2 tbsp oil of choice; 3/4 tsp mustard seeds; 2 whole cloves; 1 onion ((small red or yellow)); 1 tsp ginger garlic paste; 8 curry leaves ((kadi patta)); 1 serrano pepper ((hari mirchi)); 3 tomatoes; 1/4 cup cilantro ((fresh and finely chopped)); 1/2 tsp ground turmeric; 1/2 tsp red chili powder; 3/4 tsp ground coriander; 1/2 tsp ground cumin; 1/2 tsp ground black pepper; 1 tsp salt; 1 and 1/4 cup water

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Brown rice gets a makeover with tomatoes, onions and spices with this Spicy Tomato Brown Rice – Instant Pot Tomato Rice. I’m excited to share this healthier version of tomato rice recipe with you. Traditionally this recipe is made with white rice.

In the last couple of weeks, I’ve been doing my best to cook nutritious and wholesome foods, and when I do that, I sometimes fall victim to the bland/flat food rut. Please tell-me you’ve been there too?

Turning brown rice from a boring dish to something that could steal the spotlight is super easy in the instant pot.

It’s not certainly a quick recipe by any means (since the rice needs to be cooked for 22 minutes), but it’s uncomplicated and totally worth the effort. Most of the cooking time is passive.

Which brown rice do I need to make this Spicy Tomato Brown Rice – Instant Pot Tomato Rice?

I have used long grain Basmati brown rice. You can use medium-grain brown rice too. Skip the short-grained brown rice since it cooks slightly differently. Rinse the brown rice well before cooking.

Ways to enjoy this Spicy Tomato Brown Rice – Instant Pot Tomato Rice:

It’s a side dish on its own. It can be eaten as a main course with yogurt, raita or spicy pickle and a side of vegetables.

What ingredients to I need to make this brown rice?

Oil of choice, mustard seeds, cloves, onion, ginger garlic paste, curry leaves, Serrano pepper, tomatoes, fresh cilantro, ground turmeric, red chili powder, ground coriander, ground cumin, ground black pepper, salt, long grained brown rice and water.

Ginger garlic paste: I used the combined packaged ginger garlic paste available in the Indian store. You can also mince fresh ginger and garlic to make your own paste.

How do I make this recipe?

Rinse the rice a few times. Drain the excess water and strain the rice in a colander.

Prep: Chop the onions, cilantro, Serrano pepper, and tomatoes.

Subsequently, when you are ready to cook, select saute on the instant pot and adjust to normal. Add oil.

Further, when the oil is hot, add mustard seeds and cloves.

Furthermore, when the mustard seeds splutter, add the chopped onions, ginger garlic paste, curry leaves, and Serrano pepper.

Stir. Additionally, when the onions turn golden add the tomatoes, chopped cilantro, ground turmeric, red chili powder, ground coriander, ground cumin, ground black pepper, and salt. Give it a good stir and let the tomato and spices saute for a minute or two until the tomatoes get slightly mushy.

Then add the rinsed brown rice and water. Stir well.

Finally, close the lid and select manual for 22 minutes. Lastly, quick release the pressure. Serve hot.

Check out some of my other rice recipes:

Instant pot brown rice channa pulao

Instant pot lemon rice

Instant pot cumin peas coconut rice

Spicy Tomato Brown Rice – Instant Pot Tomato Rice

Shilpa

This rice is easy to make, spicy and delicious.

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Prep Time 5 mins

Cook Time 35 mins

Course Main Course, Side Dish

Cuisine Indian, South Indian

Servings 3

Equipment

Instant Pot

Ingredients

1 cup brown basmati rice (long grained)
2 tbsp oil of choice
3/4 tsp mustard seeds (rai)
2 whole cloves (laung)
1 onion (small red or yellow)
1 tsp ginger garlic paste (either freshly minced in equal quantities or store bought)
8 curry leaves (kadi patta)
1 serrano pepper (hari mirchi)
3 tomatoes
1/4 cup cilantro (fresh and finely chopped)
1/2 tsp ground turmeric (haldi)
1/2 tsp red chili powder (cayenne pepper)
3/4 tsp ground coriander (dhaniya powder)
1/2 tsp ground cumin (jeera powder)
1/2 tsp ground black pepper (kaali mirch)
1 tsp salt
1 and 1/4 cup water

Instructions

Prep

Chop the onions, tomatoes, and cilantro finely. Slit the Serrano pepper into 2 lengthwise.
Rinse the rice a few times and drain it out in a colander.

Cook

Select sauté on the instant pot and adjust to normal.
Add oil to the pot. When the oil is hot, add mustard seeds and cloves.
When the mustard seeds begin to splutter in about 30 seconds add onions, ginger garlic paste, curry leaves, and the Serrano pepper.
When the onions turn golden in about 2 to 4 minutes add tomatoes. Then add chopped cilantro, ground turmeric, red chili powder, ground coriander, ground cumin, ground black pepper, and salt. Give it a good stir and let the tomato and spices saute for a minute or two until the tomatoes get slightly mushy.
Then add the rice and 1 and 1/4 cup water. Stir well.
Press cancel. Secure the lid on the pot. Select manual and cook at high pressure for 22 minutes. When cooking is complete, use quick pressure release to depressurize.
Serve hot with pickle.