tomato pulao recipe, how to make vegetable tomato pulao recipe

tomato pulao recipe with step by step photos – yet another easy pulao recipe with tomatoes and mixed veggies.

vegetables pulaos are one of those dishes which help me in making quick meals when i have less time on hand. all i have to do is to make the pulao and then pair it with a raita or a quick veggie salad.

tomato pulao as the name suggests have more tomatoes added to it. so there is a nice tang in the pulao. i make this pulao in a similar way, i make the south indian mushroom biryani. i do add veggies when i want to use all the leftover veggies from the fridge. but you can also make this pulao minus the mixed veggies. this is a slightly spicy version. do reduce the green chilies and red chili powder for a lightly spiced taste.

few more tomato recipes on the blog are tomato dal, tomato curry, tomato ketchup, tomato chutney, tomato soup, tomato omelette and tomato rasam recipe.

serve tomato pulao garnished with coriander leaves. accompany plain yogurt, raita or a veggie salad by the side.

lets start step by step tomato pulao recipe:

1. rinse rice very well in water and then soak the grains in water for 30 minutes. you can use basmati rice or any regular rice for the pulao. i used surti kolam.

2. after 30 minutes drain the rice and keep aside.

3. when the rice is soaking, prep the veggies and keep aside. also crush (½ inch ginger + 3 to 4 garlic cloves + 1 to 2 green chilies) to a semi fine paste in a mortar-pestle. you can also use a small chutney grinder to make this paste.

4. heat 2 tbsp oil or ghee in a pressure cooker. add the whole spices and fry them for a few seconds till they become fragrant – 1 inch cinnamon, 2 cloves, 2 green cardamoms, 1 small star anise, 1 tejpatta or indian bay leaf, 1 tsp cumin seeds/jeera. you can also add about 1 tsp fennel seeds and 8 to 10 curry leaves while frying the whole garam masala.

5. then add ⅓ cup finely chopped onions.

6. stir and saute the onions till light golden.

7. add the crushed ginger+garlic+green chili paste along with 2 tbsp chopped coriander leaves and 1 tsp chopped mint leaves.

8. stir and saute till raw aroma of the ginger and garlic goes away.

9. then add ¾ cup tightly packed finely chopped tomatoes.

10. stir and saute till the tomatoes become pulpy and soften.

11. now add ¼ tsp turmeric powder, ½ tsp red chili powder and ¼ tsp black pepper or crushed black pepper. stir again.

12. add the veggies – about ¾ to 1 cup chopped mix vegetables. you can add vegetables like peas, snow peas, carrots, french beans, potatoes, cauliflower, broccoli and mushrooms. adding veggies is also optional.

13. stir and saute for 1 to 2 minute.

14. then add the rice. stir and saute for a minute.

15. pour 1.75 cups water. you can also make this pulao in a pot or pan. just add 2 to 2.5 cups water if making in a pan.

16. season with salt. stir very well. pressure cook on medium flame for about 10 to 12 minutes or for 2 to 3 whistles.

17. let the pressure settle down on its own. then remove the rid and gently fluff the rice.

18. serve tomato pulao garnished with 1 to 2 tbsp of chopped coriander leaves. accompany plain yogurt, raita or a veggie salad by the side.

if you are looking for more pulao recipes then do check methi pulao, baingan pulao, paneer pulao, matar pulao, vegetable pulao in pressure cooker and tawa pulao recipe.

tomato pulao recipe below:

tomato pulao recipe

tomato pulao - tangy rice pulao made with tomatoes and mixed veggies.

AUTHOR: dassana

RECIPE TYPE: main

CUISINE: north indian

SERVES: 3-4

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

main ingredients:

• 1 cup basmati rice or regular rice
• 2 large tomatoes or 150 grams tomatoes or ¾ cup finely chopped tightly packed tomatoes
• 1 medium onion, ⅓ cup finely chopped onions
• ½ inch ginger + 3 to 4 garlic + 1 to 2 green chilies, crushed to a paste in mortar-pestle or a small grinder, about ½ tbsp ginger+garlic+green chili paste
• ¾ to 1 cup chopped mix vegetables likes carrots, beans, peas, cauliflower, mushrooms and potatoes
• ¼ tsp turmeric powder/haldi
• ½ tsp red chili powder/lal mirch powder
• ¼ tsp black pepper or crushed black pepper
• 2 tbsp chopped coriander leaves/dhania patta
• 1 tsp chopped mint leaves/pudina patta
• 1.75 cups water
• 2 tbsp oil or ghee
• 1 to 2 tbsp chopped coriander leaves for garnish
• salt as required

whole spices/sabut garam masala:

• 1 inch cinnamon/dal chini
• 2 cloves/lavang
• 2 green cardamoms/chotti elachi
• 1 small star anise
• 1 tejpataa or indian bay leaf
• 1 tsp cumin seeds/jeera

INSTRUCTIONS

1. rinse rice very well in water and then soak the grains in water for 30 minutes. you can use basmati rice or any regular rice for the pulao. i used surti kolam.
2. after 30 minutes drain the rice and keep aside.
3. when the rice is soaking, prep the veggies and keep aside. also crush (1/2 inch ginger + 3 to 4 garlic + 1 to 2 green chilies) to a semi fine paste in a mortar-pestle. you can also use a small chutney grinder to make this paste.
4. heat 2 tbsp oil or ghee in a pressure cooker. add the whole spices and fry them for a few seconds till they become fragrant - 1 inch cinnamon, 2 cloves, 2 green cardamoms, 1 small star anise, 1 tejpatta or indian bay leaf, 1 tsp cumin seeds/jeera
5. then add ⅓ cup finely chopped onions.
6. stir and saute the onions till light golden.
7. add the crushed ginger+garlic+green chili paste along with 2 tbsp chopped coriander leaves and 1 tsp chopped mint leaves.
8. stir and saute till raw aroma of the ginger and garlic goes away.
9. then add ¾ cup tightly packed finely chopped tomatoes.
10. stir and saute till the tomatoes become pulpy and soften.
11. now add ¼ tsp turmeric powder, ½ tsp red chili powder and ¼ tsp black pepper or crushed black pepper. stir again.
12. add the veggies - about ¾ to 1 cup chopped mix vegetables. stir and saute for 1 to 2 minute.
13. then add the rice. stir and saute for a minute.
14. pour 1.75 cups water.
15. season with salt. stir very well. pressure cook on medium flame for about 10 to 12 minutes or for 2 to 3 whistles.
16. let the pressure settle down on its own. then remove the rid and gently fluff the rice.
17. serve tomato pulao garnished with coriander leaves. accompany plain yogurt, raita or a veggie salad by the side.

3.2.2925

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