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Tomato Pulao
A simple and delicious versatile dish loved by all.
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Course:
Breakfast, Main Course, Snack
Cuisine:
South Indian
Keyword:
dinner, evening snack, kids lunch, office lunch
Ingredients
2
cup
Basmati Rice
soaked for 30 minutes in 4 cups of water, drained
300
g
Tomatoes - 300 gms
1/4
cup
Coconut Milk
optional
1
Big Onion
3
tbsp
Ghee
1
inch
Ginger
5
Green Chillies
5
Garlic Cloves
10
Cashew Nuts - 10
fried
1
inch
Cinnamon
3
Cloves
2
Cardamoms
1
Bay Leaf
Salt
as per taste
handful
Coriander Leaves
Instructions
Heat a pan of water over medium flame and bring to a boil.
Add the tomatoes and keep aside for a few minutes.
Peel the skins and grind the flesh to a puree.
Combine the tomato puree and coconut milk (if using). Add enough water to make it 4 cups.
Grind together the chopped onions, ginger, garlic, green chillies and some coriander leaves.
Add this to the rice.
Heat ghee in a pressure cooker and add the rice mixture.
Saute for a minute and add the tomato paste.
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.
Pressure cook until 2 whistles.
Garnish with coriander leaves and fried cashew nuts.
Serve with onion raita and papads.