Tomato Pulao | Tomato rice recipe

Prep time: 30 mins

Cook time: 30 mins

Number of Servings: 4-5 persons

Ingredients

Ghee - 2 Tbsp

Whole Spices (Cinnamon, Cardamom, Clove, Bay leaf, Star Anise, Mace & Stone Flower)

Cashew Nuts

Basmati Rice - 1 Cup

Tomato - 4 Nos

Chopped Onion - 2 Nos

Thinly Sliced Turmeric Powder - 1/4 Tsp

Coriander Powder - 1 Tsp

Kashmiri Chili Powder - 1 Tsp

Salt - 1 Tsp

Sugar - 1/2 Tsp (Optional)

Few Coriander Leaves

Few Mint Leaves

Water - 1 1/2 Cups

To Make Masala Paste

Ginger - 1 Inch

Piece Garlic - 2 Cloves

Green Chili - 2 Nos

Onion - 1/2 No.

Red Chili - 5 Nos

Few Mint Leaves

Few Coriander Leaves

Water - 1 Tbsp

To Make Boondi Raita

Curd - 200 Ml

Salt - 1/4 Tsp

Boondi - 1/3 Cup

Mint Leaves

Method

1. Wash and soak basmati rice for 30 mins. Soaking helps in better texture makes the rice fluffy and not stick it to each other

2. Make a paste of ginger, garlic, onions, green chilies, red chilies and cashews and set it aside.

3. Heat oil in a kadai. Add in the whole spices and cashews. Let them sizzle for a min.

4. Now add in the ground paste and saute till it browns

5. Add sliced onions and saute them till golden brown.

6. Add in all the spice powders, salt and sugar. Give them a 30 seconds stir.

7. Sugar to cut the acidity from the tomatoes

8. Now add in the chopped tomatoes and mix them all

9. Let them cook for 5 mins till the tomatoes turn mushy.

10. Add in coriander and mint leaves and give a quick stir. The masala is done.

11. Once your tomato masala is made, add the soaked rice and give a quick stir.

12. Add water and bring everything to a good boil.

13. Now simmer the flame and cook covered till the rice has absorbed all the water. Pressure cook it for 1 whistle. Now turn the stove off and let it sit covered for 10 mins. Open the lid and fluff the rice.

14. Serve the hot Tomato Pulao with the raita by the side