Tomato Rice, also known as Thakkali Sadam, is a comforting, one-pot meal that delivers an explosion of flavors with minimal effort. The combination of tangy tomatoes, aromatic spices, and fragrant rice makes this dish a go-to for busy days. Whether you’re whipping up a quick weekday lunch, packing a lunchbox, or preparing a last-minute meal for unexpected guests, this easy and delicious recipe never fails.
A Quick, Flavorful One-Pot Wonder
Tomato Rice is a true lifesaver in the kitchen. With just a few basic pantry staples—onions, tomatoes, and spices—you can create a meal that is both satisfying and bursting with flavor. Cooking everything in one pot not only saves time but also enhances the taste as the spices and tomatoes infuse the rice with their richness. The beauty of this dish lies in its simplicity, making it perfect for both beginners and seasoned cooks.
This dish has different variations across India. While Thakkali Sadam is a staple in Tamil Nadu, Andhra-style Tomato Rice tends to be spicier with the addition of green chilies and curry leaves. Some versions incorporate coconut milk for a richer taste, while others use mint or coriander for added freshness. No matter the variation, the essence remains the same—fluffy, flavorful rice infused with the goodness of tomatoes and spices.
I love making Tomato Rice in a pressure cooker because it speeds up the cooking process while ensuring that the rice absorbs all the flavors deeply. My version leans on a balance of tangy tomatoes, warm spices, and a hint of ghee for richness. It’s mildly spiced yet bold in flavor, making it a crowd-pleaser.
The Ingredients and Their Role in Flavor
- Tomatoes: The star of the dish, adding tanginess and a slight sweetness that balances the spices.
- Onions: Provide a subtle sweetness and depth to the dish.
- Whole Spices (Cinnamon, Cloves, Cardamom, Star Anise, Bay Leaf): Infuse the rice with warmth and aroma.
- Green Chilies: Add a mild heat that enhances the overall spice level.
- Ginger-Garlic Paste: Brings in a deep, earthy flavor that complements the tomatoes.
- Turmeric & Red Chili Powder: The turmeric adds color and a subtle bitterness, while chili powder brings heat and vibrancy.
- Garam Masala: A finishing spice blend that rounds up all the flavors beautifully.
- Ghee & Oil: Ghee adds richness, while oil helps prevent the rice from sticking together.
- Basmati Rice: Long-grain rice gives the dish a fluffy texture and absorbs the flavors well.
🌿 To make this dish vegan, simply swap ghee for any neutral oil
How to Make Tomato Rice in a Pressure Cooker?
First, heat ghee and oil in a pressure cooker. The combination of both ensures the rice stays non-sticky while still getting that rich taste from the ghee.
Toss in the whole spices, allowing them to sizzle and release their aroma. As soon as you get that warm, inviting fragrance, add chopped onions and green chilies, sautéing them until golden.
Next comes the ginger-garlic paste, which adds an earthy depth to the dish. Stir until the raw smell disappears, then throw in the star ingredient—ripe, juicy tomatoes. Let them cook down with a sprinkle of salt, turmeric, and red chili powder, softening into a thick, flavorful base.
Once the tomatoes break down into a luscious gravy, add the soaked and drained rice, gently mixing it with the masala.
Pour in water, and finally, stir in garam masala and coriander leaves for a burst of freshness. Close the pressure cooker, cook for a whistle, and let the magic happen.
How to Serve Tomato Rice
- Tomato Rice is best enjoyed hot and fresh, served with a side of raita (yogurt-based dip) and crispy papad or fryums.
- A spoonful of pickle on the side can elevate the flavors even more.
- If you want to make it a complete meal, pair it with a simple dal or a side of potato fry.
Packing Tomato Rice for Lunchboxes
Tomato Rice makes for an excellent lunchbox meal as it stays fresh and flavorful for hours. To prevent it from getting soggy, let it cool slightly before packing.
Pair it with a small container of raita or a cup of curd to keep the meal balanced. If packing for kids, you can reduce the spice level and add a handful of cashews or peas for extra nutrition and texture.
Tomato Rice in Pressure Cooker
Ingredients
To make tomato rice
Instructions
Prep Work
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Soak the rice
Rinse the basmati rice thoroughly and soak it in water for 30 minutes.
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Chop vegetables
Finely chop onions, green chilies, and tomatoes.
Method
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Heat ghee and oil
In a pressure cooker, heat ghee and oil
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Add whole spices
Add cinnamon, cloves, cardamom, star anise, and bay leaf. Sauté until aromatic. -
Sauté onions and chilies
Add chopped onions and green chilies. Cook until onions turn soft. -
Add ginger garlic paste
Stir in ginger garlic paste and sauté until the raw smell disappears. -
Cook tomatoes and spices
Add chopped tomatoes, turmeric powder, salt, red chili powder, and garam masala. Cook until tomatoes turn soft.
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Add rice and water
Drain the soaked rice and add it to the cooker along with water. Mix gently.
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Pressure cook
Close the lid and cook for 1 whistle on medium flame. Turn off the heat and let the pressure release naturally. -
Serve hot
Fluff the rice with a fork and serve hot, garnished with coriander leaves.
Equipment
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Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 4g20%
- Cholesterol 10mg4%
- Sodium 580mg25%
- Potassium 420mg12%
- Total Carbohydrate 55g19%
- Dietary Fiber 3g12%
- Sugars 5g
- Protein 6g12%
- Vitamin A 1100 IU
- Vitamin C 15 mg
- Calcium 50 mg
- Iron 2.2 mg
- Magnesium 45 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
