First, rinse the rice well 2-3 times with clean water. Soak it for 15 minutes.

While the rice is soaking, prepare the other ingredients. Slice the onion. Cut the potato into your preferred pieces, and chop the tomatoes as you like. If using frozen peas, soak them in hot water. If using fresh peas, blanch them.

Heat a pressure cooker on the stove and add ghee. It’s best to cook the rice in ghee, but you can use another oil if you prefer. Once the ghee is hot, add cumin seeds, bay leaf, clove, cardamom, star anise, and the green chili (chopped or sliced lengthwise).

When the cumin seeds start to crackle, add the sliced onion. Sauté for 1 minute. Add the potato and sauté for another minute. Then add the peas and tomatoes. Sauté all the vegetables on medium heat for 2-3 minutes.

Add the dry spices: turmeric, coriander powder, red chili powder, and garam masala. Sauté the spices for 1 minute. Drain the soaked rice and add it to the cooker. Gently mix everything together. Add 1 1/2 cups water, coconut milk, and salt to taste. Mix well. Close the lid of the pressure cooker. Cook on medium heat for 2 whistles, then turn off the heat.

You can add other vegetables you like, such as carrots or green beans. Adding coconut milk helps balance the tanginess of the tomatoes and gives the rice a great flavor. If you don’t have coconut milk, you can skip it or use 2 teaspoons of fresh cream instead.

After turning off the heat, wait 5 minutes before releasing the pressure and opening the lid. If you leave the rice in the cooker too long, it may overcook and become mushy. After opening, let the rice sit uncovered for 2 minutes before stirring. This helps keep the rice fluffy.

Your flavorful tomato rice is ready! I served it with chutney and salad. You can also serve it with raita, yogurt, kadhi, or your favorite pickle.