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tomato pulao

Tomato Pulao

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2

Ingredients
  

  • Basmati rice - ¾ Cup
  • Ginger - ½ inch
  • Garlic - 4 Cloves
  • Green chilli - 1 Medium slit
  • Onion - 1 Medium Finely sliced
  • Green peas - ¼ Cup Optional
  • Tomato - 2 Medium Chopped
  • Turmeric - ¼ tsp
  • Red chilli powder - ¼ tsp
  • Garam masala - ¼ tsp
  • Salt - ½ tsp Adjust as needed
  • Coriander leaves - 2 Tbsp Finely Chopped

To temper

  • Ghee / Oil - 1 Tbsp
  • Cloves - 4
  • Cinnamon - ½ stick
  • Bay leaf - 1
  • Cashew - 4
  • Fennel seeds - ½ tsp

Instructions
 

  • First wash and soak the rice in water for atleast 10 minutes. Also, crush the garlic and ginger using a mortar and pestle.

    pulao pulao
  • Heat a cooker pan with ghee, add the ingredients listed under "To temper" one by one in the given order. Once the cashews turn golden brown, add the crushed ginger, garlic and saute until the garlic turns golden brown.

    pulao pulao
  • Now add the slit green chilli, onion and saute until the onion turns translucent. Now add the green peas and saute for 30 secs.

    pulao pulao

    pulao
  • Add the tomatoes, salt and saute until it turns mushy. Then add the powders (Turmeric, Red chilli, Garam masala) and mix well until combined.

    pulao pulao
  • Now add the soaked rice (drain the water), ¾ cup of water and give a stir. Sprinkle half of the finely chopped coriander and cook in medium flame for 1 whistle. Turn off the stove.

    pulao pulao

    pulao pulao
  • Wait until the pressure subsides, open the lid of the cooker and add the remaining coriander leaves, few drops of ghee and mix carefully without breaking the rice strands.

    pulao pulao
  • Serve and enjoy hot with raitha, kurma or just chips/appalam.
    tomato pulao

Notes | FAQ

- You can replace crushed ginger garlic with ginger garlic paste. But take care not to burn the bottom. Chances are higher as we are not using veggies here.
- Adjust salt and spiciness as per your taste.
- As usual, the ratio of rice and water should be 1:1.
- Do adjust the timing for cooking rice according to your pressure cooker and stove settings. Mine got done in about 5 minutes with 1 whistle.
- If you are making it for your kid's lunch box, you can go light on the tempering spices.