I whipped up a one-pot tomato pulao that joins my Indian Rice Recipes because it hides a brilliant pantry trick most cooks overlook.

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I love a one pot tomato rice that feels like a little rebellion against boring lunches. I use fragrant basmati rice and really ripe tomatoes that sort of melt into the rice, making pockets of tangy sweet surprise.

I can’t explain why simple things like this make me grin but they do, and every spoonful has a tiny kick and a brightness that wakes up the whole plate. It’s the kind of Indian Rice Recipes I pack when I’m rushed but want something thats not just quick its actually satisfying.

Trust me you will want seconds.

Ingredients

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Basmati rice: Light fragrant long grain rice; mostly carbs, some protein, gives fluffy texture.
Tomatoes: Juicy, slightly tangy, adds acidity and umami, vitamin C and fiber.
Onion: Sweet when cooked, adds body and depth, source of fiber and antioxidants.
Garlic and ginger: Pungent aromatics that wake the dish up, anti inflammatory benefits too.
Green chillies: Bring heat and bright herbal flavor, boosts metabolism, use to taste.
Whole spices: Toasted whole spices give warm, toasty aroma and subtle complexity.
Ghee or oil: Fat carries flavor, makes rice silky, ghee adds nutty richness and aroma.
Peas and veg: Vegetables add color, fiber and mild sweetness, cilantro and lemon lift freshness.

Ingredient Quantities

1 1/2 cups basmati rice uncooked

3 medium ripe tomatoes about 400 g

1 large onion

2 tablespoons vegetable oil or ghee

1 teaspoon cumin seeds

1/2 teaspoon mustard seeds

8-10 curry leaves (optional)

1 small cinnamon stick (about 1 inch)

3 cloves

2 green cardamom pods

1 bay leaf

3 garlic cloves

1 inch piece ginger

2 green chillies

1/2 teaspoon tumeric powder

1 teaspoon red chilli powder

1 teaspoon coriander powder

1 teaspoon garam masala or 1 teaspoon biryani masala

1 1/2 teaspoons salt

3 cups water

1/2 cup peas or mixed veg (optional)

2 tablespoons chopped fresh cilantro

1 tablespoon lemon juice (optional)

How to Make this

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1. Rinse 1 1/2 cups basmati rice under cold water till water runs clear, soak for 15 to 20 minutes, then drain well.

2. Chop 3 medium tomatoes, 1 large onion, mince 3 garlic cloves and 1 inch ginger, slit 2 green chillies and chop cilantro. Measure 1/2 cup peas or mixed veg if using.

3. Heat 2 tablespoons vegetable oil or ghee in a heavy bottom pot over medium heat. When hot add 1 teaspoon cumin seeds, 1/2 teaspoon mustard seeds, 8 to 10 curry leaves, 1 small cinnamon stick, 3 cloves, 2 green cardamom pods and 1 bay leaf. Let them sputter and smell fragrant, about 20 to 30 seconds.

4. Add the chopped onion and cook till soft and light golden, stirring now and then so it does not burn. This gives the best base flavour so be patient.

5. Add the minced garlic, ginger and slit green chillies and saute for a minute until raw smell goes. Then sprinkle 1/2 teaspoon turmeric powder, 1 teaspoon red chilli powder, 1 teaspoon coriander powder and mix well for 30 seconds.

6. Add the chopped tomatoes and 1 1/2 teaspoons salt, stir and cook on medium low till tomatoes turn mushy and oil or ghee starts to separate at the edges. If using peas or mixed veg add them now and cook 2 minutes.

7. Stir in the drained rice gently so each grain is coated with the tomato masala, then add 3 cups water and 1 teaspoon garam masala or biryani masala. Give it one gentle stir, taste water for salt and adjust if needed.

8. Bring to a boil uncovered, then reduce heat to low, cover tightly and simmer undisturbed for about 12 to 15 minutes until water is absorbed and rice is cooked through. If using a pressure cooker cook on medium for one whistle then low for 3 to 4 minutes.

9. Turn off heat and let it rest, covered, for 5 to 10 minutes. Fluff rice with a fork, sprinkle 2 tablespoons chopped fresh cilantro and 1 tablespoon lemon juice if you like it tangy. Serve warm.

Equipment Needed

1. Heavy-bottomed pot with a tight-fitting lid or a pressure cooker
2. Fine-mesh sieve or colander for rinsing and draining the rice
3. Measuring cups and measuring spoons
4. Sharp chef’s knife for chopping tomatoes, onion, ginger and herbs
5. Cutting board
6. Wooden spoon or heatproof spatula for stirring
7. Small bowl for soaking rice and holding prepped ingredients
8. Fork or rice paddle to fluff and serve the rice

FAQ

Q: Can I use a different rice like regular long grain or brown rice? A: Yes you can use long grain white rice but cook time and water can change. For regular long grain use the same 1 to 2 ratio and about 12 to 15 minutes simmer. For brown rice you need more water and time, cook about 30 to 40 minutes with extra water and probably cook covered longer until tender.

Q: How do I get fluffy separate grains not mushy rice? A: Rinse the basmati till the water runs clear, soak 20 to 30 minutes if you can, use the 3 cups water for 1 1/2 cups rice, bring to a boil then low simmer covered and don't stir. Let it rest 8 to 10 minutes off heat and fluff with a fork. Those steps really help keep it separate.

Q: Can I use canned tomatoes or tomato puree instead of fresh? A: Yes, canned diced tomatoes or a cup of tomato puree works fine. If using canned reduce the added water slightly because canned tomatoes have liquid. Start with 1/4 cup less water, check texture, add more if needed.

Q: How do I reduce the heat or make it spicier? A: To reduce heat remove the seeds from the green chillies and cut back on red chilli powder. Want more heat? add an extra green chilli or a pinch more red chilli powder, or a little black pepper. Tastes differ so add a little at a time.

Q: Can I make it ahead and how do I store or reheat it? A: Yes make ahead and cool quickly, store in an airtight container in the fridge up to 3 days. You can freeze portioned for up to a month. Reheat covered on the stove with a splash of water or in the microwave, fluff before serving.

Q: Want more flavor without extra work, any quick tricks? A: Brown the whole spices and onions well till they smell nutty, cook the tomatoes until oil separates, and let the finished pot rest covered 8 to 10 minutes. Little things like that make the dish taste deeper and more rounded.

Tomato Rice Recipe Substitutions and Variations

Basmati rice: swap with long-grain jasmine rice 1:1 for similar texture, or use brown basmati but use about 2 cups water and cook longer (10–15 min more).
Fresh tomatoes (3 medium): use 1 1/2 cups canned crushed tomatoes or 1 cup tomato puree plus a splash of water, or rehydrated chopped sun‑dried tomatoes for a richer flavor.
Vegetable oil or ghee: use melted butter for extra richness, or olive oil for a lighter, slightly fruity note, or coconut oil for a hint of sweetness, just dont cook butter too hot or it will burn.
Green chillies: replace with 1/4 to 1/2 teaspoon cayenne or red chilli powder for controlled heat, or 1 small deseeded jalapeño for milder, fresher heat.

Pro Tips

1) Rinse and soak the rice but drain it really well before cooking, dont let wet grains go in the pot or youll end up with gummy rice. If you have time let them sit in a sieve for a few minutes or pat gently with a towel.

2) Be gentle with the whole spices and onions, they should just pop and smell good not burn. Browning the onion slowly gives way more flavor so be patient, stir often but not constantly.

3) Cook the tomatoes until they concentrate and the oil separates at the edges, that deepens the flavor big time. If the tomatoes are too tangy add a tiny pinch of sugar, but always taste and adjust salt near the end.

4) Once the rice is on low heat dont lift the lid or stir, let it steam undisturbed then rest off the heat for a few minutes before fluffing with a fork. For extra aroma spoon a little ghee or warm oil on top and sprinkle cilantro and lemon right before serving.