By Rajlakshmi
February 27, 2026
It is a must-try recipe for those who love tangy and flavourful one-pot meals. The amalgam of tomato with rice is directly from the heavens, and you can easily cook it at home.
2 cups soaked Basmati rice 1 cup coconut milk 5 cardamom 1 cinnamon, 2 inches Bay leaves – 2 nos 1 tsp coriander powder ½ tsp red chilli powder ¼ tsp turmeric powder 1 onion, sliced 3 tomatoes, pureed 2 tbsp chopped coriander leaves 2 tbsp chopped mint leaves Green chillies Salt, as needed Ghee, as needed Oil as needed Water, as needed
Heat oil in a pan. Once the oil is hot, add cardamom, cinnamon, and bay leaves and mix them well.
Now add the sliced onions and mix them well. Cover the mixture and cook until soft. Add green chillies, slit and cook again.
Now add tomato puree and salt. Cook it till the raw smell fades. Add turmeric, red chilly and coriander powders and fold in the mixture.
Cover it and cook till the oil gets separated and floats on the top.
Turn off the stove. Pour the tomato gravy into the vessel, which also contains the drained rice.
Pour coconut milk and water. Mix them well. Add salt as per your taste. Cook in a rice cooker till the dish is ready to serve.
If using a pressure cooker, cook for 2 whistles and put it on a low flame for 10 minutes after the whistles.