Tomato pulao is a quick, delicious and flavorful one pot meal.
Ingredients
(measuring cup used, 1 cup = 250 ml)
main ingredients:
1 cup basmati rice or regular rice
2 large tomatoes or 150 grams tomatoes or ¾ cup finely chopped tightly packed tomatoes
1 medium onion, ? cup finely chopped onions
½ inch ginger + 3 to 4 garlic + 1 to 2 green chilies, crushed to a paste in mortar-pestle or a small grinder, about ½ tbsp ginger+garlic+green chili paste
¾ to 1 cup chopped mix vegetables likes carrots, beans, peas, cauliflower, mushrooms and potatoes
¼ tsp turmeric powder/haldi
½ tsp red chili powder/lal mirch powder
¼ tsp black pepper or crushed black pepper
2 tbsp chopped coriander leaves/dhania patta
1 tsp chopped mint leaves/pudina patta
1.75 cups water
2 tbsp oil or ghee
1 to 2 tbsp chopped coriander leaves for garnish
salt as required
whole spices/sabut garam masala:
1 inch cinnamon/dal chini
2 cloves/lavang
2 green cardamoms/chotti elachi
1 small star anise
1 tejpataa or indian bay leaf
1 tsp cumin seeds/jeera
how to make the recipe:
1) rinse rice very well in water and then soak the grains in water for 30 minutes. you can use basmati rice or any regular rice for the pulao. i used surti kolam.
2) after 30 minutes drain the rice and keep aside.
3) when the rice is soaking, prep the veggies and keep aside. also crush (1/2 inch ginger + 3 to 4 garlic + 1 to 2 green chilies) to a semi fine paste in a mortar-pestle. you can also use a small chutney grinder to make this paste.
4) heat 2 tbsp oil or ghee in a pressure cooker. add the whole spices and fry them for a few seconds till they become fragrant - 1 inch cinnamon, 2 cloves, 2 green cardamoms, 1 small star anise, 1 tejpatta or indian bay leaf, 1 tsp cumin seeds/jeera
5) then add ? cup finely chopped onions.
6) stir and saute the onions till light golden.
7) add the crushed ginger+garlic+green chili paste along with 2 tbsp chopped coriander leaves and 1 tsp chopped mint leaves.
8) stir and saute till raw aroma of the ginger and garlic goes away.
9) then add ¾ cup tightly packed finely chopped tomatoes.
10) stir and saute till the tomatoes become pulpy and soften.
11) now add ¼ tsp turmeric powder, ½ tsp red chili powder and ¼ tsp black pepper or crushed black pepper. stir again.
12) add the veggies - about ¾ to 1 cup chopped mix vegetables. stir and saute for 1 to 2 minute.
then add the rice. stir and saute for a minute.
13) pour 1.75 cups water.
14) season with salt. stir very well. pressure cook on medium flame for about 10 to 12 minutes or for 2 to 3 whistles.
15) let the pressure settle down on its own. then remove the rid and gently fluff the rice.
16) serve tomato pulao garnished with coriander leaves. accompany plain yogurt, raita or a veggie salad by the side.
(measuring cup used, 1 cup = 250 ml)
main ingredients:
1 cup basmati rice or regular rice
2 large tomatoes or 150 grams tomatoes or ¾ cup finely chopped tightly packed tomatoes
1 medium onion, ? cup finely chopped onions
½ inch ginger + 3 to 4 garlic + 1 to 2 green chilies, crushed to a paste in mortar-pestle or a small grinder, about ½ tbsp ginger+garlic+green chili paste
¾ to 1 cup chopped mix vegetables likes carrots, beans, peas, cauliflower, mushrooms and potatoes
¼ tsp turmeric powder/haldi
½ tsp red chili powder/lal mirch powder
¼ tsp black pepper or crushed black pepper
2 tbsp chopped coriander leaves/dhania patta
1 tsp chopped mint leaves/pudina patta
1.75 cups water
2 tbsp oil or ghee
1 to 2 tbsp chopped coriander leaves for garnish
salt as required
whole spices/sabut garam masala:
1 inch cinnamon/dal chini
2 cloves/lavang
2 green cardamoms/chotti elachi
1 small star anise
1 tejpataa or indian bay leaf
1 tsp cumin seeds/jeera
how to make the recipe:
1) rinse rice very well in water and then soak the grains in water for 30 minutes. you can use basmati rice or any regular rice for the pulao. i used surti kolam.
2) after 30 minutes drain the rice and keep aside.
3) when the rice is soaking, prep the veggies and keep aside. also crush (1/2 inch ginger + 3 to 4 garlic + 1 to 2 green chilies) to a semi fine paste in a mortar-pestle. you can also use a small chutney grinder to make this paste.
4) heat 2 tbsp oil or ghee in a pressure cooker. add the whole spices and fry them for a few seconds till they become fragrant - 1 inch cinnamon, 2 cloves, 2 green cardamoms, 1 small star anise, 1 tejpatta or indian bay leaf, 1 tsp cumin seeds/jeera
5) then add ? cup finely chopped onions.
6) stir and saute the onions till light golden.
7) add the crushed ginger+garlic+green chili paste along with 2 tbsp chopped coriander leaves and 1 tsp chopped mint leaves.
8) stir and saute till raw aroma of the ginger and garlic goes away.
9) then add ¾ cup tightly packed finely chopped tomatoes.
10) stir and saute till the tomatoes become pulpy and soften.
11) now add ¼ tsp turmeric powder, ½ tsp red chili powder and ¼ tsp black pepper or crushed black pepper. stir again.
12) add the veggies - about ¾ to 1 cup chopped mix vegetables. stir and saute for 1 to 2 minute.
then add the rice. stir and saute for a minute.
13) pour 1.75 cups water.
14) season with salt. stir very well. pressure cook on medium flame for about 10 to 12 minutes or for 2 to 3 whistles.
15) let the pressure settle down on its own. then remove the rid and gently fluff the rice.
16) serve tomato pulao garnished with coriander leaves. accompany plain yogurt, raita or a veggie salad by the side.
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