Measure out 1 cup of basmati rice into a bowl, rinse thoroughly with water 2-3 times until the water runs clear, then drain. Soak the rice in plenty of water for about 30 minutes.
2
Heat a pressure cooker and add oil and ghee. Once hot, add mustard seeds, urad dal, curry leaves, and fennel seeds. Let them splutter and release their aromas.
3
Slice 2 large onions lengthwise and add to the pan. Add salt to help the onions soften quickly. Stir-fry until the onions become translucent.
4
Add 1 tablespoon of black pepper powder, 1 tablespoon of coriander powder, and ¼ teaspoon of turmeric powder. Turn to low heat and stir-fry for 2 minutes to cook out the raw spice flavors.
5
Cut 5 large tomatoes into long strips and add to the pan. Also add 4 green chillies (halved) and 1 handful of minced garlic. Stir-fry until the tomatoes are completely soft and the mixture becomes foamy.
6
Add 1 handful of chopped coriander leaves. Continue cooking until the mixture becomes paste-like and the tomatoes break down completely.
7
Pour 1.5 cups of water into the pan (using the ratio of 1 cup rice to 1.5 cups water). Mix everything thoroughly and taste for salt—it should be slightly more salty than desired.
8
Wait for the water to come to a boil, then drain the soaked rice and add it to the pan. Gently mix to combine without breaking the grains. Cover the pressure cooker.
9
Cook until the pressure cooker whistles within 5 minutes. Once the whistle sounds, immediately turn off the heat. Allow the pressure to release naturally.
10
Once the pressure has fully released, open the pressure cooker. The tomato rice is ready to serve. It can be packed in a lunch box or served as a standalone meal.
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