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Tomato rice recipe

Masala Tomato Pulao | Tomato rice recipe

Masala tomato pulao also known as tomato rice or tomato bath is a delicious and simple one pot dish prepared with rice, spices and tomatoes. Each region has a different method of making it like Kashmiri pulao, Bengali Pulao. Tomato pulao is a South Indian rice dish which is very popular and quick recipe. It is a fluffy, delicious, light and aromatic rice recipe which can be made from leftover rice. This is easy to make, no onion no garlic and quick recipe. 

tomato-rice

If you want fluffy and non-sticky pulao, just remember to add correct amount of water. Tomato Pulao can be cooked in pot, pan, pressure cooker or microwave. Don’t forget to soak rice for 30 minutes. If you are using pressure cooker, pressure cook the rice for two whistle on high heat and then switch off the flame. Let the pressure release on it’s own. Here in this recipe, I have used hard anodized wok. I have made this without onion and garlic but You can add onion and garlic. You can also add some golden fried onions or nuts like raisins as a garnishing on the tomato pulao.

tomato-pulao

It is a good option for kid’s lunch box. It can be prepared within minutes and made with ingredients that are available in your kitchen. It can be made with mild spices or can be made with lots of spices as per your taste.


Course: Rice
Cuisine: Indian
Prep Time: 45 minutes
Cook Time: 15 minutes
Servings: 3

Ingredients:

1 cup Basmati rice
3 medium tomatoes
3 tbsp. ghee
½ tsp. cumin seeds
4 cloves
4 black peppercorn
½ inch cinnamon stick
1 black cardamom
2 bay leaves
¾ tsp. turmeric powder
½ tsp. coriander powder
¾ tsp. red chilli powder
1 green chilli
½ cup curd
8-10 makhana
8-10 cashews
½ tsp. salt
¼ tsp. garam masala powder

Instructions:

Wash the rice few times till water turns clear and soak in enough water for 30 minutes.


In a pan or wok, add 3 tbsp. ghee. Add cumin seeds and let them crackle.


Add cloves, black pepper, black cardamom, bay leaves and cinnamon stick.


Add tomato paste and saute.


Add turmeric powder, coriander powder, red chilli powder and 1 green chilli (slit in between). Saute till oil oozes out.


Add curd and stir. Add cashews and makhana.


Drain all excess water of rice and add in wok.
Add 2 cups of water, salt and garam masala powder.


Cover and simmer for 20 minutes or until rice is cooked completely.


Once pulao is cooked, it is important to let it rest for 5 minutes covered so that they will not get mushy when you fluff up or stir.


Serve with plain curd or raita.

Tips:

  • You can also add corn, mushroom, broccoli or capsicum etc.
  • You can also add onion and garlic.
  • Rice to water ratio is very important to cook fluffy, non-sticky and separate rice grain in pulao. The ratio is depend on the quality of rice and how much aged rice you are using. Generally basmati rice needs 1:2 rice to water ratio.
  • I have added curd to give a sour taste. You can skip it. 

Try other pulao recipes
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