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Tomato rice

Notes: Use big pressure cooker for this recipe. Makes enough for 4-5 individual meals.


  1. A can of tomato
  2. Basmati rice (2 cups flat)
  3. Fresh green chillis (1-2)
  4. Grated ginger and garlic
  5. Cashews or peanuts
  6. Peas
  7. Optional: Onion, carrots, a diced potato.
  8. Garam masala (if you prefer, can add a small cinnamon stick, 2 cardamom pods, 4 cloves, 6-8 peppercorns, 1 bay leaf)


  1. Wash the rice and keep soaking aside in 2.5 cups of water.
  2. Grind the can of tomato and chilli together with some (1/2 tsp-ish) salt.
  3. Make standard phodni (mustard seeds, cumin seeds, dried red chilli, turmeric)
  4. Add onion, ginger, and garlic.
  5. Add peas, carrots and potato (if using). Sautee for a minute with some salt (1/2 tsp-ish).
  6. Add cashews or peanuts. Sautee for another minute (note that cashews burn easily so keep an eye on them!)
  7. Add the ground tomato from Step 1. Sautee for 2-3 minutes. 7. Add soaked rice with all of the water. Stir thoroughly; taste water and add salt if needed (the water should be a little more salty than you want your food to be).
  8. Pressure cook for 1 whistle.