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One pot no grinding Tomato Rice | Simple Homestyle Pressure Cooker Tomato Rice

The original homestyle tomato rice with no grinding and no fancy masala — just onions, tomatoes, garlic and simple spices cooked until oil separates. Pure comfort food.
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Prep Time 10 minutes
Cook Time 25 minutes
Course: Main Course
Cuisine: SOUTH INDIAN
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp chana dal
  • 3 green chillies
  • 3 onions sliced
  • 6-7 garlic cloves chopped
  • Curry leaves
  • 6-7 tomatoes sliced
  • Jaggery optional
  • 1-1½ tbsp red chilli powder
  • ¼ tsp turmeric powder
  • A pinch of garam masala
  • Salt to taste
  • Coriander leaves
  • Rice:
  • 2 cups ponni rice soaked
  • 5-5½ cups water adjust for rice variety

Equipment

  • pressure cooker

Method
 

  1. Heat oil in a pressure cooker. Add mustard seeds, chana dal and green chillies.
  2. Once they splutter add sliced onions and sauté until softened.
  3. Add chopped garlic and curry leaves followed by sliced tomatoes.
  4. Cook well until tomatoes become completely soft.
  5. Add salt, red chilli powder, turmeric powder and garam masala (optional )
  6. Cook patiently until tomatoes break down completely and oil starts separating.
  7. Pour in water and bring to a boil.
  8. Add soaked rice, mix gently, close and pressure cook for 3-4 whistles.
  9. Garnish with coriander leaves and serve hot.

Notes

Don't rush the tomato masala — cook patiently until oil separates completely; this is the secret to authentic tomato rice flavour.
Use ponni rice for the most authentic South Indian tomato rice texture.
Adjust water quantity based on your rice variety — ponni rice needs more water than basmati.
The tomato masala at the midpoint itself can be served with chapathi or poori — it's that delicious!
Add jaggery optionally to balance the tanginess of the tomatoes.
Tastes even better after a few hours — perfect for lunch boxes.