Tomato Pulao / Tomato Pulav

Tomato Pulao / Tomato Pulav

Recipe Details

The optional 20-minute cashew soaking time is additional.

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Ingredients

Main Ingredients

• Basmati rice – 1 cup
• Tomatoes – 4, or tomato puree – 3 tbsp
• Green peas – 1/4 cup
• Water – 1 cup, for cooking
• Water – as needed, for soaking and pre-cooking if required

For the Pulao

• Oil – 2 tbsp
• Ghee – 1 tbsp, for roasting the rice
• Bay leaf – 1
• Cinnamon – 1-inch piece
• Cloves – 3
• Cardamom – 2
• Onion – 1 medium, chopped
• Ginger-garlic paste – 1 tbsp
• Green chilies – 4, slit
• Red chili powder – 1 tsp
• Salt – to taste
• Sugar – 1 tsp

For the Cashew Paste

• Cashews – 1 tbsp

For Finishing

• Lemon – 1/2
• Coriander leaves – 2 tbsp, chopped

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Preparation

1. Soak the basmati rice in water for about 10 minutes.
2. Drain, rinse gently, and keep the rice aside.
3. If using fresh tomatoes, blanch them in hot water for about 3–5 minutes.
4. Allow them to cool slightly, peel if desired, and blend into a smooth puree.
5. If using the prepared tomato puree instead, keep 3 tablespoons ready.
6. Soak the cashews in water for about 20 minutes, then drain and grind them into a fine paste.
7. Chop the onion and slit the green chilies.
8. Chop the coriander leaves and keep aside.
9. If using mature or hard green peas, cook them separately until tender before adding them to the pulao. Frozen peas can usually be added directly.

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Cooking Instructions

1. Heat a little ghee in a pan.
2. Add the drained rice and gently fry until the surface of the grains looks dry. Remove from the heat and keep aside.
3. Heat the oil in a pressure cooker or pressure pan over medium heat.
4. Add the bay leaf, cinnamon, cloves, and cardamom.
5. Fry briefly until aromatic.
6. Add the chopped onion and slit green chilies.
7. Sauté until the onion becomes soft and lightly golden.
8. Add the ginger-garlic paste and fry until the raw aroma disappears.
9. Add the green peas and tomato puree.
10. Pour in 1 cup water and mix well.
11. When the mixture begins to boil, add the red chili powder, cashew paste, sugar, roasted rice, and salt.
12. Mix gently so the rice is evenly distributed.
13. Close the pressure cooker and cook only until the basmati rice is tender. Avoid prolonged pressure cooking, especially since the rice has already been soaked.
14. Turn off the heat and allow the pressure to release naturally.
15. Open the cooker and gently fluff the pulao.
16. Squeeze in the juice from 1/2 lemon and add the chopped coriander leaves.
17. Mix gently and serve hot.

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Tips

Fresh Tomatoes: Fresh tomato puree gives the pulao a lighter, fresher flavor. The original recipe also allows 3 tablespoons prepared tomato puree as an alternative.

Green Peas: Frozen peas are convenient and can usually be added directly. If using mature fresh or dried peas, cook them until tender first.

Roasting the Rice: Briefly frying the drained basmati rice in ghee adds aroma and can help the grains remain separate.

Cashew Paste: The ground cashew paste adds body and a mild richness to the tomato base.

Do Not Overcook: Soaked basmati rice cooks quickly. Once the rice is tender, turn off the heat rather than keeping the pressure cooker on the stove unnecessarily.

Lemon: Add the lemon juice after cooking so its fresh flavor remains noticeable.

Serving Suggestion

Serve Tomato Pulao hot with onion raita, cucumber raita, plain curd, papad, or a simple vegetable side dish.