Spicy Tomato Brown Rice - Instant Pot Tomato Rice
This rice is easy to make, spicy and delicious.
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.
Notes
On a scale of 1 to 5, I would place this dish at 3.5 in terms of spice levels. You can modify your spice levels as per your taste.