Tomato pulao

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Simmer Recipe
Difficulty: Easy

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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Ingredients

  • 1.5 cups basmati rice
  • 3 tomatoes
  • 1 small onion
  • 5 cloves garlic
  • 1 tsp grated ginger
  • 2 green chillies
  • 2 cloves
  • 1 inch cinnamon
  • Salt
  • 4 tbsp oil
  • 2 tbsp ghee
  • 1/4 tsp turmeric powder
  • 1/2 tsp chilli powder
  • A handful of frozen peas

How to Make Tomato pulao

  • Rinse and soak basmati rice in water for 15 minutes.
  • Drain and cook the rice in 3 cups of water. Set aside.
  • Heat oil in a pan.
  • Fry cinnamon and cloves for a few seconds.
  • Grind tomato, onion, ginger, garlic, green chilli to a fine paste without adding water.
  • Add this paste to the pan. Add salt, turmeric, red chilli powder and cook the gravy until it becomes thick and oil starts to separate.
  • Add frozen peas and simmer for five minutes.
  • Add this paste to cooked basmati rice and mix well without mashing the rice.
  • Garnish with coriander leaves.
  • Recipe courtesy: Indian Vegetarian Kitchen

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