Tomato pulao Recipe
Give this flavourful tomato pulao made karnataka style a try for weekend lunch or dinner. Made with freshly ground masala this tomato pulao has bags of flavour. Serve it with any raita of your choice for lunch or dinner.
This Tomato pulao is a Karnataka style recipe with tomatoes and rice cooked in a melange of spices ground to paste. This one pot wonder makes for a perfect relaxed spicy Sunday brunch.
Tomato pulao is liked by people of all ages. You could make the same in a pressure cooker as well to save time. It is a great pulao recipe to make if you do not have vegetables at home.
Serve Tomato pulao with Burani Raita or any other raita of your choice for a delicious meal.
If you like this recipe, you can also try other Pulav Recipes such as
10 M
40 M
50 M
2 Servings
Ingredients
- 1 cup Basmati rice
- 3 Tomatoes , diced into large pieces
- 1 Onion , sliced
- 10 Mint Leaves (Pudina)
- 1/2 teaspoon Cumin seeds (Jeera)
- 1 Bay leaves (tej patta)
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Sugar
- 1 teaspoon Lemon juice
- 2 tablespoon Oil
- 1 tablespoon Ghee To grind
- 1 tablespoon Coriander (Dhania) Seeds
- 2 teaspoons Poppy seeds
- 1 teaspoon Cumin seeds (Jeera)
- 7 to 8 Whole Black Peppercorns
- 1 inch Cinnamon Stick (Dalchini)
- 2 Cloves (Laung)
- 2 Green Chillies
- 1-1/2 teaspoon Red Chilli powder
- 6 Garlic
- 1/2 Onion
- 1/2 inch Ginger
How to make Tomato pulao Recipe
To begin making the Tomato pulao recipe, soak basmati rice for 10 to 20 minutes.
Chop tomatoes, slice onion and prepare all ingredients required.
In a small mixer jar add coriander seeds, cumin seeds,poppy seeds, cinnamon stick, cloves and whole black peppercorn and grind to a powder. Now add the rest of the ingredients like the green chillies, ginger, garlic, red chilli powder, turmeric powder, onion and ginger with very little water and blend till smooth.
In a large heavy bottomed pan heat oil and ghee, add jeera and let it crackle, now add bay leaf and then add sliced onions.
Saute until the onions are golden and then add the ground paste and saute on a low flame. Keep stirring or else the masala will stick to the bottom of the pam.
Cook for a couple of minutes until the raw smell disappears and the oil separates.
Once done add tomatoes and mint leaves and cook for a minute till the tomatoes turn soft.
After the tomatoes are soft add 1 cup of water, salt to taste, sugar and lemon juice.
Bring it to a boil and add the rice and mix everything well until combined.
Now add another 3/4 cup of water bring it to a boil. Lower the flame to simmer and cook covered for 15 minutes or until all the liquid is evaporated.
Turn of the heat, let the Tomato Pulao sit for 10 minutes and then serve hot.
Serve Tomato pulao with Burani Raita or any other raita of your choice for a delicious meal.
