Oil-Free SPicy Indian Tomato Rice

Oil-Free Spicy Indian Tomato Rice

Oil-Free Spicy Indian Tomato Rice

This beautiful dish can be made as a main meal or a side dish. Feel free to increase or decrease the spices based on your preferences. Garnish with fresh cilantro!
I had help on this recipe by one of my wonderful Indian friends. Check her out on Instagram at http://www.instagram.com/plantbasedindianmom
Course: Side Dish
Cuisine: Indian, International
Keyword: Tomato Rice
Author: Mrs. Plant


  • Electric Pressure Cooker


  • 1 cup Basmati or Sona Masoori rice
  • 1-2 cloves
  • 1-2 cardamom pods
  • 4-5 peppercorns
  • 1 bay leaf
  • 1 inch cinnamon stick
  • 1 t cumin seeds
  • 1-2 chopped onions
  • 5-6 Roma or Campari tomatoes chopped small
  • 1 t tomato paste
  • 1 t garlic crushed
  • 1 t Garam Masala
  • 1/2 t salt
  • 1/4-1/2 t red INDIAN chili powder
  • 1 1/2 cups liquid 1/4 cup lite canned coconut milk and 1 1/4 cup water or all water
  • 1/4-1/2 cup frozen green peas defrosted


  • Soak rice for 30 min in water. Strain well with a fine-mesh strainer.
  • In your Instant Pot, dry saute cloves, cardamom pods, peppercorns, bay leaf, cinnamon stick, and cumin seeds for 2 minutes, stirring every 30 seconds.
  • Add in chopped onions and cook 8-10 min with a little water to keep from sticking to the bottom of the pot.
  • Add chopped tomatoes, tomato paste, and crushed garlic. Stir and cook for another 5 minutes.
  • Add in rice to tomatoes mixture along with Garam Masala, salt, Indian red chili powder, and 2 cups liquid. Stir well to combine.
  • Cover with lid and and press RICE mode on the Instant Pot.
  • When finished, click CANCEL button and let the rice naturally release.
  • Open the top, add in defrosted peas, and fluff with a fork.
  • Serve!


  1. Hi Amy, I would like to make this but not sure what happens to the whole spices like the whole cloves and others. Obviously I would remove the cinnamons stick and the bay leavf? Unsure.

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