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Making Tomato Pulav requires less work. When you have no vegetables at home to make veg biriyani, this is a nice alternative.
I always have frozen green peas handy, so it is easy for me to cook this anytime.

Tomato Pulao


Tomato Pulao / Tomato Pulav
 
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Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • Basmati Rice - 1 cup
  • Tomato - 4 nos
  • or Tomato Puree - 3 tbsp
  • Cashew nut - 1 tbsp
  • Oil - 2 tbsp
  • Bay Leaf - 1 no
  • Cinnamon - 1 ( 1 inch piece )
  • Cloves - 3 nos
  • Cardamom - 2 nos
  • Ginger Garlic Paste - 1 tbsp
  • Green Chili - 4 nos
  • Onion - 1 ( Medium )
  • Green Peas - ¼ cup
  • Coriander Leaves - 2 tbsp
  • Salt - to taste
  • Sugar - 1 tsp
  • Lemon - ½ no
Instructions
PREP:
  1. Boil tomato in hot water for 3-5 min, peel it's skin and grind it to a fine paste.
  2. Slit open green chili.
  3. Chop onions and finely chop garlic.
  4. If it's a hard green peas, cook it in a pressure cooker till it becomes soft by adding some water.
  5. Soak cashew in water fpr 20 min and grind it to a fine paste.
  6. Soak rice in water for 10 min, wash it thoroughly and drain the water.
COOKING:
  1. 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 onion one by one. Fry till raw smell from ginger garlic paste leaves.
  2. Add green peas, tomato juice, water - 1 cup.
  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.
  4. Squeeze lemon and add chopped coriander leaves at the end.
Notes
Serve with Raitha