Tomato Pulao
User Reviews
4.8
30 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
20 mins
-
Total Time
50 mins
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Servings
3
-
Calories
366 kcal
-
Course
Main Course
-
Cuisine
Indian
Tomato Pulao
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Tomato pulao is a one pot delicious tangy spicy pilaf made with rice, tomatoes, mix veggies, herbs and spices.
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Ingredients
Main ingredients
- 1 cup basmati rice or regular rice
- 2 tomato or 150 grams tomatoes or ¾ cup finely chopped tightly packed tomatoes, large
- 1 onion or 1/3 cup finely chopped onions, medium
- ½ inch ginger crushed to a paste in mortar-pestle or a small grinder, about ½ tablespoon ginger+garlic+green chili paste, 3 to 4 garlic, 1 to 2 green chilies
- ½ inch garlic
- ½ inch green chili
- ¾ to 1 cup mixed vegetables likes carrots, beans, peas, cauliflower, mushrooms and potatoes, chopped
- ¼ teaspoon turmeric powder (ground turmeric)
- ½ teaspoon red chili powder or cayenne pepper
- ¼ teaspoon black pepper or crushed black pepper, powder
- 2 tablespoon Coriander leaves cilantro, chopped
- 1 teaspoon mint leaves chopped
- 1.75 cups water
- 2 tablespoon neutral cooking oil generic cooking oil
- 1 to 2 tablespoon Coriander leaves chopped, for garnish
- salt as required
Whole spices
- 1 inch cinnamon
- 2 cloves
- 2 green cardamom
- 1 star anise chakriphool, small
- 1 tej patta (Indian bay leaf)
- 1 teaspoon cumin seeds
Instructions
Preparation
- Rinse rice very well in water and then soak the grains in water for 20 to 30 minutes. You can use basmati rice or any regular rice for the pulao. I used Indian variety of surti kolam rice.
- After 20 to 30 minutes drain the water from the rice and keep aside.
- When the rice is soaking, prep the veggies and keep aside.
- Also crush (ginger + garlic + green chilies) to a semi fine paste in a mortar-pestle. You can also use a small chutney grinder to make this paste.
Making tomato pulao
- Heat oil in a pressure cooker.
- Add the whole spices and fry them for a few seconds till they become fragrant - cinnamon, cloves, green cardamoms, small star anise, tej patta (Indian bay leaf) and cumin seeds.
- Then add finely chopped onions.
- Stir and saute the onions stirring often till light golden.
- Add the crushed ginger+garlic+green chili paste along with coriander leaves and mint leaves.
- Stir and saute for some seconds or till raw aroma of the ginger and garlic goes away.
- Then add finely chopped tomatoes.
- Stir and saute till the tomatoes become pulpy and soften.
- Now add turmeric powder, red chili powder and black pepper or crushed black pepper. Stir and mix again.
- Add the mix vegetables. Stir and saute for 1 to 2 minute. The addition of veggies is optional. Even without the veggies the pulao taste good.
- Then add the rice. Stir and saute for a minute.
- Add the water.
- Season with salt as required. Stir very well. Pressure cook tomato pulao on medium heat for about 10 to 12 minutes or for 2 to 3 whistles.
- Let the pressure settle down on its own. Then only remove the rid and gently fluff the rice.
- Serve tomato pulao hot or warm garnished with coriander leaves. Accompany plain yogurt, raita or a veggie salad by the side.
Nutrition Information
Show Details
Calories
366kcal
(18%)
Carbohydrates
61g
(20%)
Protein
6g
(12%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Sodium
43mg
(2%)
Potassium
338mg
(7%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
2845IU
(57%)
Vitamin C
13.2mg
(15%)
Calcium
60mg
(6%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Calories | 366kcal | 18% |
| Carbohydrates | 61g | 20% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 43mg | 2% |
| Potassium | 338mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 2845IU | 57% |
| Vitamin C | 13.2mg | 15% |
| Calcium | 60mg | 6% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
30 reviews
Excellent
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