Tomato bath is a very popular karnataka rice recipe made using tomatoes, spices and rice cooked altogether.
In karnataka region bath term is used for dishes for a variety or a special rice recipe mixed with spices and herbs.
Tomato bath speciality:
It tastes as good as any special rice recipe which is quite simple and easy to make. This is a traditional rice bath recipe highly in demand in some of the south indian regions and tastes good with onion raita.
The color of the rice appears orange red which is quite appealing and it is best if made with ordinary rice as that is the common way made on streets or restaurants over there but if making homemade and basmati rice is easily available, it can be made using long grain rice too.
These are simple rice recipes which do not take up a lot of time and also taste amazing which make a good combo for either lunch or dinner if served with simple raita or any veg kurma or simple veg curries or gravies.
How to make this simple tomato rice bath:
The main ingredients to make this recipe are onions, tomatoes, whole spices, herbs which should be fresh and the main ingredient is rice to get tomato flavor.
The first process is to cook onions, tomatoes in whole spices and then water and rice are added and pressure cooked. The rice also tastes good if some green peas is added which adds a good flavor and look to the rice bath.
The rice can be soaked for 10 minutes before adding to pressure cook and if basmati rice is being used then soak the basmati long grain rice for at least 30 minutes before using.
Tips to make rice bath in pressure cooker:
- One can follow slow cooking method and some tips need to be followed for pressure cooking method.
- After adding rice to the water, pressure cook only for 1 whistle on high heat or pressure cook for 2 whistles on high heat.
- If pressure cooked for 1 only whistle on high heat, reduce the pressure naturally that is allow the steam to escape naturally.
- If pressure cooked for 2 whistles on high flame, reduce the steam by force and once all the steam escapes, open the lid.
- If given more than 2 whistles, rice burns at the bottom.
- Adding water should be in the ratio in such a way that if 1 cup rice is used we need to use 1.5 cups water. If 2 cups rice is used we need to add 3.5 cups of water.
- This ratio gives perfect texture to the rice and the grains after cooking appear loosely and not soggy in texture.
- If more water is added, the grains turn soggy and become like a paste.
- If these simple steps are followed then pressure cooking the rice bath becomes easy.
- If slow cooking is done, then add rice and water in the ratio of 1: 2 and slow cook until rice is nicely done.
Use good red tomatoes:
Since this is a rice bath made using tomatoes, do not use hard tomatoes or raw tomatoes, use red tomatoes which are good in taste and fresh. Do not use green tomatoes as the red color one’s add great taste to the tomato rice bath.
There are many ways rice bath can be made such as tomato biryani, tomato pulao and today I would be glad enough to share one of the most common recipes which is tomato bath recipe in a quick and simple manner.
Tomato biryani and tomato pulao too almost use same ingredients and method is almost similar but there are slight variations and which add a different flavor by adding some more ingredients and skipping some ingredients.
Stay tuned as I update other tomato recipes which are good rice recipes and make a quick lunch box recipe.
A video procedure too is shared below for this tomato special rice recipe:
How to make tomato bath recipe:
tomato bath recipe, tomato rice bath
- 3 tbsp oil (any edible oil)
- 1 bay leaf/ tej patta
- 1 medium size cinnamon stick
- 2 cloves/ loung
- 2 cardamoms/elaichi
- 1/2 tsp shahi zeera/caraway seeds
- 2 medium size onions, finely sliced
- 3 slit green chilies
- 1 tsp ginger garlic paste
- 3 medium size tomatoes, chopped
- salt to taste
- 1/2 tsp red chili powder
- 1/4 tsp turmeric powder
- 1/4 tsp garam masala powder
- 1/4 tsp kali mirch powder/ black pepper powder
- 2 tbsp green peas/ matar
- 1 tbsp chopped coriander leaves
- 3 mint leaves
- 3 cups rice/ basmati rice
- 5.5 cups water
- Take a pressure cooker and heat it.
- Add oil and heat it.
- Add bay leaf and whole spices such as cloves, cinnamon, cardamom, shahi zeera and sayte few seconds.
- Add sliced onions and saute them until they become translucent.
- Add green chillies and ginger garlic paste and saute few seconds to get rid of the raw smell.
- Add the sliced onions into it, add salt as per taste, red chili powder, turmeric powder, garam masala powder, black pepper powder and mix well.
- Cook the masala until oil starts leaving the sides.
- Add 5.5 cups of water into it.
- Add green peas into the water.
- Add chopped coriander leaves, mint leaves into the water.
- Add the washed and soaked rice(3 cups) into it.
- Check for salt and add if required.
- Stir well.
- Pressure cook for 1 whistle and reduce the steam naturally or give 2 whistles and remove steam by force and not more than that.
- Do not open the cooker lid after steam escapes for 4-5 minutes.
- After 5 minutes remove the lid and serve the rice bath hot.
- Enjoy with raita or kurma.
- Additional veggies such as diced potatoes and chopped carrots too can be added in the tomato gravy for more veg flavors…
- If basmati rice is used then soak it for 3 minutes before using.
- If ordinary rice is used then soak it for 10 minutes before adding to pressure cook.