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

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  • 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