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Recipe for Tomato Pulao
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
- Ripe and deep red tomatoes- 3 to 4 nos.
- Rice- 1 cup
- Onion big- 1 no.
- Salt- 1.5 tsp
- Red chilly powder- 1 tsp
- Chopped ginger- 1 tsp
- Black pepper- 1/2 tsp
- Fennel seeds- 1 tsp
- Turmeric powder- 1/2 tsp
- Garlic cloves- 5 no.
- Bay leaf- 2 no.
- Cooking oil- 5 tsp
- Cloves- 4 nos.
- Cinnamon stick- 2″ length
- Cardamoms- 2 nos.
Rinse the rice well with enough water, drain it and keep aside.
Rinse the tomatoes well in enough water and chop them in to big chunks. Similarly peel off the skin from onion and chop it too in to slices.
Put all the ingredients of ‘To grind’ list in to mixer and grind them together. Heat pressure cooker with oil, cloves, cinnamon and cardamoms. Saute for a while.
Next include onion slices and stir till the onions turn translucent. Add the ground spices from above step and saute. As the raw smell subsides include tomato chunks, red chilly powder and turmeric powder. Mix well.
Add the drained rice, saute for a minute and add 2 cups of water and salt. Covering the cooker with lid, let it cook in medium flame for 3 whistles. Switch off the flame once done.
When the pressure subsides, remove the lid and fluff the rice. Tasty and appealing tomato pulao is ready to serve with any raita.
For pleasant colored tomato pulao, choose well ripened and deep red colored tomatoes.
Do not skip fennel seeds which adds up flavor and unique taste.
You can use either basmati or sona massori rice variety for the fluffy pulao.