Tomato Pulao

Name: Tomato Pulao
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Indian
Ingredients: 1 cup Basmati Rice (1 cup Basmati rice); 3 pieces Tomato (3 Tomatoes diced into large pieces); 1 ½ pieces Yellow Onion (1 Onion sliced + 1/2 Onion); 10 pieces Mint (10 Mint Leaves (Pudina)); 1 ½ tsp Cumin Seeds (1/2 teaspoon Cumin seeds (Jeera) + 1 teaspoon Cumin seeds (Jeera)); 1 piece Bay Leaves (1 Bay leaves (tej patta)); ¼ tsp Ground Turmeric (1/4 teaspoon Turmeric powder (Haldi)); 1 tsp Granulated Sugar (1 teaspoon Sugar); 1 tsp Lemon Juice (1 teaspoon Lemon juice); 2 tbsp Vegetable Oil (2 tablespoon Oil); 1 tbsp Clarified Butter (1 tablespoon Ghee); 1 tbsp Coriander Seed (1 tablespoon Coriander (Dhania) Seeds); 2 tsp Poppy Seeds (2 teaspoons Poppy seeds); 7 pieces Black Peppercorns (7 to 8 Whole Black Peppercorns — up to 8); 1 piece Cinnamon Stick (1 inch Cinnamon Stick (Dalchini)); 2 pieces Cloves (2 Cloves (Laung)); 2 pieces Green Chili (2 Green Chillies); 1 tsp Red Chili Powder (1-1/2 teaspoon Red Chilli powder); 6 cloves Garlic (6 Garlic); ½ piece Ginger (1/2 inch Ginger)

A spiced Indian rice dish from Karnataka, where basmati rice is cooked with tomatoes, a ground paste of coriander, cumin, and poppy seeds, and fresh mint.

50 minIndian

Servings4

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Vegetarian
Pescatarian
Halal

Ingredients

For 4 servings

Basmati Rice1 cup · 1 cup Basmati rice
Tomato3 pieces · 3 Tomatoes diced into large pieces
Yellow Onion1 ½ pieces · 1 Onion sliced + 1/2 Onion
Mint10 pieces · 10 Mint Leaves (Pudina)
Cumin Seeds1 ½ tsp · 1/2 teaspoon Cumin seeds (Jeera) + 1 teaspoon Cumin seeds (Jeera)
Bay Leaves1 piece · 1 Bay leaves (tej patta)
Ground Turmeric¼ tsp · 1/4 teaspoon Turmeric powder (Haldi)
Granulated Sugar1 tsp · 1 teaspoon Sugar
Lemon Juice1 tsp · 1 teaspoon Lemon juice
Vegetable Oil2 tbsp · 2 tablespoon Oil
Clarified Butter1 tbsp · 1 tablespoon Ghee
Coriander Seed1 tbsp · 1 tablespoon Coriander (Dhania) Seeds
Poppy Seeds2 tsp · 2 teaspoons Poppy seeds
Black Peppercorns7 pieces · 7 to 8 Whole Black Peppercorns — up to 8
Cinnamon Stick1 piece · 1 inch Cinnamon Stick (Dalchini)
Cloves2 pieces · 2 Cloves (Laung)
Green Chili2 pieces · 2 Green Chillies
Red Chili Powder1 tsp · 1-1/2 teaspoon Red Chilli powder
Garlic6 cloves · 6 Garlic
Ginger½ piece · 1/2 inch Ginger

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Steps

1To begin making the Tomato pulao recipe, soak basmati rice for 10 to 20 minutes.
2Chop tomatoes, slice onion and prepare all ingredients required.
3In a small mixer jar add coriander seeds, cumin seeds, poppy seeds, cinnamon stick, cloves and whole black peppercorn and grind to a powder. Now add the rest of the ingredients like the green chillies, ginger, garlic, red chilli powder, turmeric powder, onion and ginger with very little water and blend till smooth.
4In a large heavy bottomed pan heat oil and ghee, add jeera and let it crackle, now add bay leaf and then add sliced onions.
5Saute until the onions are golden and then add the ground paste and saute on a low flame. Keep stirring or else the masala will stick to the bottom of the pam.
6Cook for a couple of minutes until the raw smell disappears and the oil separates.
7Once done add tomatoes and mint leaves and cook for a minute till the tomatoes turn soft.
8After the tomatoes are soft add 1 cup of water, salt to taste, sugar and lemon juice.
9Bring it to a boil and add the rice and mix everything well until combined.
10Now add another 3/4 cup of water bring it to a boil. Lower the flame to simmer and cook covered for 15 minutes or until all the liquid is evaporated.
11Turn of the heat, let the Tomato Pulao sit for 10 minutes and then serve hot.
12Serve Tomato pulao with Burani Raita or any other raita of your choice for a delicious meal.