This tomato cheese pulao cooks rice directly in a spiced tomato base and finishes with grated cheese. The tomatoes are boiled, peeled and blended to a fine paste before going into the pan, so the rice picks up an even colour and a consistent flavour all the way through. The cheese goes in only after the rice is fully cooked, so it softens into the grains without turning rubbery. Mint leaves and garam masala added at the same stage keep their fragrance intact. It works well on its own or alongside a simple raita.
About the Recipe
The recipe uses 2 cups of rice cooked in blended tomato paste and 2 cups of water, so the thickness of your tomato paste matters. Fifteen garlic cloves and a piece of ginger are crushed rather than minced so they release their flavour into the oil before the onions go in. Four each of cardamoms, cloves and cinnamon sticks along with one bay leaf are tempered in oil to build the base. Once the rice goes in, keeping the flame low and stirring occasionally prevents the bottom from catching. For similar tomato-forward rice dishes, see Tomato Corn Pulao and Capsicum Tomato Rice.
Why You Will Love This Recipe
The grated cheese adds enough richness that this pulao can be served with nothing more than a bowl of raita on the side. Blending the tomatoes into a paste means the rice absorbs the tomato flavour evenly in every spoonful. The whole spices give it real depth without much effort, and the ghee folded in at the end keeps the grains from clumping. If you enjoy pulao dishes with a richer finish, Paneer Pulao and Kashmiri Pulao are worth trying alongside this one.
Cooking Tips
The most common mistake is adding too much water. The tomato paste already contributes liquid, so stick to 2 cups of water alongside the paste. If the paste is very thick, reduce the water slightly.
Once the rice goes in and the lid is on, resist lifting it repeatedly as it lets out steam and slows cooking. When you do check, stir gently so the grains do not break.
Add the cheese only when the rice is fully cooked and off direct high heat. Added too early or over a high flame, it can turn grainy rather than melting smoothly into the rice.
Top Tips
- Peel the tomato skin completely after boiling before blending, as the skin can make the paste slightly bitter.
- Crush the ginger and garlic with a pestle rather than chopping finely so the pieces are large enough to be visible and can be removed if preferred.
- Use a wide, heavy-bottomed pan so the rice cooks evenly and the bottom does not scorch on a low flame.
- Grate the cheese just before adding it so it melts quickly and evenly into the hot rice.
- Add ghee at the very end and fold it in gently to keep the grains from breaking and to preserve the aroma.
- If the rice looks dry before it is fully cooked, sprinkle a few tablespoons of warm water around the edges rather than pouring it directly on top.
Serving and Storing Suggestions
Serve the pulao hot straight from the pan. The cheese sets slightly as the rice cools, so it is best eaten fresh. If you have leftovers, store them in an airtight container in the refrigerator and use within a day. Reheat with a splash of water in a covered pan on a low flame. Avoid microwaving for too long as it dries out the grains. A simple Tomato Kurma also pairs well as an accompaniment.
Similar Recipes
Nutrient Benefits
Tomatoes provide vitamin C and vitamin A. Cheese adds protein and calcium, which makes this pulao more filling than a plain rice preparation. Mint leaves contribute small amounts of iron and vitamin A. A measured tablespoon of ghee keeps the added fat moderate while still giving the finished rice a good texture.
Tomato Cheese Pulao
Ingredients
- 2 cups Raw Rice/ Basmati Rice
- 300 gms Tomatoes
- 2 , Finely sliced Onions
- 4 , Finely sliced Green Chillies
- 15 Cloves Garlic
- Ginger - Small Piece, peeled and washed
- 1 tsp Red Chilli powder
- 4 Cardamons
- 4 Cloves
- 4 Cinnamon Sticks
- 1 Bay Leaf
- 1 tblsp Ghee
- 3 tblsp Oil
- 100 gms, Grated Cheese
- Mint Leaves - Few
- 1/2 tsp Garam Masala Powder
- Salt to Taste
Instructions
- Crush the ginger and garlic nicely.
- Boil the tomatoes and peel the outer skin.
- Blend them to a fine paste in a mixer.
- Heat a pan and add oil to it.
- Add all the masalas - cardamons, cloves, cinnamon sticks, bay leaf and temper it.
- Add the sliced onions, green chillies, ginger, garlic and saute them until golden brown.
- Add the red chilli powder, ground tomato paste and 2 cups of water, salt and mix well.
- Let it boil and add rice to it.
- Close them with a lid and keep the flame to low.
- Keep mixing it between and when the rice is cooked well, add garam masala powder, mint leaves and grated cheese.
- Lastly add the ghee and mix it gently and remove from fire.
- Serve hot with raita.
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Frequently Asked Questions
Can I use basmati rice instead of regular raw rice for this pulao?
Yes, the recipe lists both raw rice and basmati rice as options. Basmati gives longer, more separate grains. If you use basmati, rinse and soak it for 20 to 30 minutes before cooking so it cooks evenly and does not turn mushy in the tomato liquid.
What type of cheese works best in this cheese pulao?
A mild, easily meltable processed cheese works well. Strongly aged or very salty cheeses can overpower the spices. Grate the cheese rather than cubing it so it distributes evenly through the rice when stirred in.
How do I know when the rice is fully cooked inside the covered pan?
Press a grain between your fingers. It should be completely soft with no hard centre. The surface of the rice should look dry and the grains should have absorbed all the liquid. If there is still visible liquid at the bottom, cover and cook for a few more minutes on a low flame.
Can I skip the ghee at the end?
You can skip it if you prefer. The ghee coats the grains lightly and gives the pulao a slightly glossy finish. Without it the rice is still fully cooked and flavoured, just a little drier in texture.
Is it possible to make this pulao less spicy?
Reduce the green chillies from four to one or two, and reduce the red chilli powder to half a teaspoon. The whole spices, cardamom, cloves and cinnamon, add warmth but not heat, so they can stay as they are. Taste the tomato base before adding the rice and adjust salt and chilli at that point.
