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Cook Time :30 Min | Servings : 2 Persons

Tomato Pulao

Ingredients :
Basmati Rice 1 cup
Tomato 4 nos
or Tomato Puree 3 tbsp
Onion 1 ( Medium )
Green Chili 4 no
Garlic 6 cloves
Green Peas 1/4 cup
Lemon 1/2 no
Salt to taste
Ginger Garlic Paste 1/2 tsp
Coriander Leaves 2 tbsp
Cashew nut 1 tbsp
Bay Leaf 1 no
Cinnamon 1 ( 1 inch piece )
Cardamom 2 no
Cloves 3 no
Sugar 1 tsp
Directions:
  1. Step 1

    Boil tomato in hot water for 3-5 min, peel it’s skin and grind it to afine paste. Slit open green chili. Chop onions and finely chop garlic. If it’s a hard green peas, cook it in a pressure cooker till it becomes soft by adding some water. soak cashew in water fpr 20 min and grind it to a fine paste. Soak rice in water for 10 min. Was and drain the water.

  2. Step 2

    In a pan, add ghee and fry rice till it becomes dry. In a pressure pan, add oil, Bay leaf, Cinnamon, Cardamom, Cloves, Ginger Garlic Paste, Green Chili, chopped Cloves and Onion. Fry till raw smell from ginger garlic paste leaves. Add green peas, tomato juice, water – 1 cup.

  3. Step 3

    When it starts boiling, add red chili powder, cashew nut paste, sugar, roasted rice and required salt. Mix well and place the whistle and keep it in medium flame for 10 min. Squeeze lemon and add chopped coriander leaves at the end.

(*) Goes good with Raitha.