Tomato Pulao Recipe

By | Published , Last Updated on | Pulao, Tomato | One Comment

A quick, delicious and tasty lunch box or dinner dish. Serve with raita or papads.

Tomato Pulao
Basmati Rice – 2 cups, soaked for 30 minutes in 4 cups of water, drained
Tomatoes – 300 gms
Coconut – 1/2, ground and extract thick milk
Onion – 1, big
Ghee – 3 tblsp
Ginger – 1 inch piece
Green Chillies – 5
Garlic – 5 cloves
Cashew Nuts – 10, fried
Cinnamon – 1 inch stick
Cloves – 3
Cardamoms – 2
Bay Leaf – 1
Salt as per taste
Coriander Leaves – handful

1. Heat a pan of water over medium flame and bring to a boil.
2. Add the tomatoes and keep aside for a few minutes.
3. Peel the skins and grind the flesh to a puree.
4. Combine the tomato puree and coconut milk. Add enough water to make it 4 cups.
5. Grind together the chopped onions, ginger, garlic, green chillies and some coriander leaves.
6. Add this to the rice.
7. Heat ghee in a pressure cooker and add the rice mixture.
8. Saute for a minute and add the tomato paste.
9. Add 1 or 2 cups of water if desired. The water in the rice and tomato paste should be sufficient. If not, add some water.
10. Pressure cook until 2 whistles.
11. Garnish with coriander leaves and fried cashewnuts.
11. Serve.

Feel free to comment or share your thoughts on this Tomato Pulao Recipe from Awesome Cuisine.

One thought on “Tomato Pulao

  1. Ramya said on July 4, 2011 at 3:18 am


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