This Indian Tomato Rice is a flavorful twist on regular white basmati rice, made with basmati, tomatoes, and spices. It takes just 10 extra minutes of prep compared to Indian pilau rice, but it's totally worth it for the seasoned flavors! It's super easy to make and a perfect option for lunch boxes or dinner rotation.
My friends called this tomato rice "Thakkali Sadam" when I was in school in Chennai, Tamil Nadu (South India). It was a favorite back then, and it’s still one of mine! I’ve been making it for years now, and while it does take a bit longer than plain rice, that extra time really makes a difference.
It’s just as easy as Tofu Fried rice or Indian Cauliflower Rice and with a lot of flavor. I love serving it with spicy potato crisps, onion raita, or just plain yogurt – it’s a combo everyone will enjoy!
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Why this recipe works?
- Super simple to follow—perfect for beginner cooks who want a flavorful dish in no time.
- Just 15 extra minutes compared to plain stove top white basmati rice, but so worth it!
- Easily customizable—add peas, sweet corn, or any veggies you like, and adjust the spice level to suit your taste.
- One-pot meal—whether you’re cooking on the stovetop or in the Instant Pot.
- Meal prep made easy—cook a big batch and freeze portions for quick, delicious meals later.
- Budget-friendly and made with common pantry ingredients you can find at any grocery store.
- Ideal for busy weeknights or whenever you need a quick, nutritious, and tasty meal.
Ingredients
See the recipe card below for detailed ingredients and measurements.
- Basmati rice: You can use any long grain basmati rice. I prefer Tilda Extra Long Basmati rice for its texture and fluffiness . If you’re using brown rice, just adjust the cooking time.
- Tomatoes: Fresh, ripe vine tomatoes work great, but you can also use canned chopped tomatoes for convenience.
- Onion: White onion, Bombay onion, or shallots work best. Avoid red onions as they can overpower the other flavors.
- Ginger and garlic: Fresh is best, but if you’re in a pinch, store-bought ginger-garlic paste will do.
- Spices: You’ll need turmeric, Kashmiri red chili powder, cumin powder, and coriander powder. For tempering, use black mustard seeds and cumin seeds.
Sandhya’s Pro Tips:
- Always rinse the basmati rice until the water runs clear, about 4-5 times.
- Soak the rice for 30 minutes before cooking. It helps the rice cook fluffier and faster.
- For a South Indian twist, try adding 1 teaspoon of homemade sambar powder instead of the listed spices.
- Use a chopper to quickly chop onions, ginger, garlic, and tomatoes. It doesn’t need to be perfect—just fast!
How to make Indian Tomato Rice (Step by Step):
- Rinse the basmati rice until the water runs clear, then soak it for 30 minutes and drain.
- Heat oil in a pan and add mustard seeds. When they splutter, add fenugreek seeds and curry leaves.
- Add diced onion, ginger, garlic, and green chilies (if using). Sauté until the onions are translucent.
- Add chopped tomatoes, fresh coriander, mint, and the ground spices. Cook until the mixture becomes pulpy.
- Add the soaked basmati rice, water, and salt. Stir and bring to a boil.
- Cook on medium heat for 10-12 minutes, until the water level matches the rice level. Reduce the heat, cover, and cook for another 5 minutes.
- Turn off the heat and let it sit for 5 minutes. Fluff the rice, garnish with fresh coriander and mint, and serve.
Variations
- Add protein by stirring in cooked chickpeas, paneer, tofu, or any beans you like.
- For a spicier version, increase the chili powder or add more green chilies.
- Diced red peppers and green peas make a tasty addition too!
- Choose to add any of these seasoning- fennel seeds, urad dal, fenugreek seeds, chana dal along with cumin and mustard for tempering. Also add whole spices like bay leaf, cinnamon and cloves.
Serving Suggestions
This Indian Tomato Rice pairs beautifully with Spicy Potato Crisps and Onion Raita, but you can also serve it with plain yogurt or cucumber raita for a refreshing contrast.
Storing Leftovers
In the Fridge: If you have leftovers, store them in the refrigerator for up to four days. Be sure to cool the rice quickly and store it in an airtight container to avoid bacteria growth. When reheating, add a splash of water to prevent the rice from drying out and becoming too sticky.
For freezing: Transfer the rice into individual freezer-safe containers and freeze for up to 3 months.
Recipe FAQ's
Yes! Just make the onion-tomato masala as per the recipe and mix in the leftover rice. It’s like making fried rice—garnish and enjoy!
To make Indian Tomato Rice in an Instant Pot, rinse and soak 1 cup of basmati rice for 30 minutes. Set the Instant Pot to "Sauté" mode and heat some oil. Add mustard seeds, fenugreek seeds, and curry leaves, letting them splutter. Sauté chopped onions, ginger, garlic, and green chilies until soft. Add chopped tomatoes and spices like turmeric, Kashmiri chili powder, cumin, and coriander, cooking for a few minutes. Stir in the soaked rice, 1 ¼ cups of water, and salt. Close the lid, set the valve to "Sealing," and cook on high pressure for 6 minutes. Once done, let the pressure release naturally for 5 minutes, then quick release. Fluff the rice and serve!
236Kcal
More easy Vegan Indian rice recipes
Homemade Indian Tomato rice recipe below
Ingredients
- 1 Cup Basmati Rice
- 1 ½ Cup Water
- 1 Cup Tomatoes diced
- 1 Medium sized Onion finely chopped
- 1 Green Chilly finely chopped
- 1 tablespoon Ginger Garlic Paste
- 2 tablespoon mint leaves
- 2 tablespoon coriander leaves
- ½ Cup Frozen Green Peas Optional
- ½ teaspoon Turmeric Powder
- ½ teaspoon Red Chilli Powder
- ½ teaspoon Ground coriander
- ¾ teaspoon Ground Black Pepper
- Salt as needed
Tempering
- 2 teaspoon Sunflower Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin seeds Methi Seeds
- 10 Curry Leaves
Garnish
- Coriander leaves
- Mint Leaves
Instructions
- Wash the rice until clear and soak in water for 20 minutes. Drain before use.
- Heat 2 teaspoon of Oil, add mustard seeds and allow it splutter. Add Fenugreek seeds followed by curry leaves. Saute for 30 seconds.
- Add Ginger Garlic Paste, green chilly, onion and Saute until the raw smell begins to eliminate. This can take upto 5 minutes.
- Add chopped coriander leaves, mint leaves and saute again.
- Now add Tomatoes, salt, turmeric powder, chilli powder, coriander powder and black pepper powder. Saute them all until the tomatoes get soft and mushy. Add the green peas and stir in well. ( this is optional )
- Add the Rice,water and stir to combine. Allow the rice to cook in medium flame. .Once all the water is nearly evaporated, cover the pot with a lid and cook for another 5 minutes in low flame. Turn off the gas and set aside.
- Open the pan, fluff the rice. Garnish with coriander leaves and mint leaves. Serve with Raitha, Crisps or Papad and Salad.
Notes
- Always rinse the basmati rice until the water runs clear, about 4-5 times.
- Soak the rice for 30 minutes before cooking. It helps the rice cook fluffier and faster.
- For a South Indian twist, try adding 1 teaspoon of homemade sambar powder instead of the listed spices.
- Use a chopper to quickly chop onions, ginger, garlic, and tomatoes. It doesn’t need to be perfect—just fast!
- If you are cooking for kids or would like it less spicier, omit the green chillies and reduce the amount of red chilly powder.
- Add protein by stirring in cooked chickpeas, paneer, tofu, or any beans you like.
- For a spicier version, increase the chili powder or add more green chilies.
- Diced red peppers and green peas make a tasty addition too!
- Choose to add any of these seasoning- fennel seeds, urad dal, fenugreek seeds, chana dal along with cumin and mustard for tempering. You can also add whole spices like bay leaf, cinnamon and cloves.
Carina Simeon says
Namaskaram Sandhya - beautiful post, as always and superb photos. I 'envy' you for your prop-board, this came out really well!! Did you sponge this?? The other thing is, that in all my 14 years now here in Kerala I never had Tomato Rice - but!!! this is going to change now (like: today!) 🙂
Thank you for putting this recipe up for us. Carina
Sandhya Hariharan says
Namaskaram Carina !! I really loved the greetings coming in Tamil. Tomato Rice is quite an adapted recipe by people in SOuth India to mix and match flavors to suit their palette. I hope you enjoy making this.
Coming to the Prop Board, yes its sponge dabbed 🙂
Sandhya Hariharan says
Thanks Meena...;)
Anupa Joseph says
We go for flavoured rice on most weekdays for lunch...I find it easy to bring in variety stuff for my toddler to feed on without any fuss. the tomato rice looks awesome... and pairing it with potato chips is one favorite combo here too...love the board..
Sandhya Hariharan says
So true Anupa. Flavoured rice is really easy without having so many sides tooo.
Meena Kumar says
Such pretty looking takkali sadam each grain is separate and everything is so crisp clear.
Picky eater's moms woes hmm hear u.
The board is gorgeous.
Janani Rakesh Kumar says
I love tomato rice sandhya! light and comforting! Lovely clicks and the new prop board - simply beautiful!
Binjal's VEG Kitchen says
Looks so amazing and that board <3 !!! pinned it!
Remya says
Beautiful pics......! I ate tomato rice only during hostel days. Now I feel to make it one day and taste it as our home meal...... Ur tomato rice is tempting me to do that.... 🙂
[email protected] says
Pass that bowl sandy.. I am a huge fan of tomato rice and potato chips..oooo i'm hungry now! 😛 New board - gorgeous!
Jayasri says
Beautiful clicks Sandy, I make this often, because it's a quick meal to make as you said. But, me personally love all kind of rices. Funnily my twin daughter is just like your son!! She doesn't like to Tomato pieces in anything. Most of the time I grind it.
Nandita says
Tomato rice looks gorgeous!! I make this rice atleast once in a fortnight!! After seeing yours, I am wondering why I haven't posted it myself. 😉
Sandhya Hariharan says
Thanks Nandita. Often we leave the comfort food for later... I will look forward to reading your post .