January 11, 2014

Tomato Pulao | Tomatar Pulao | Easy Lunch Box recipe

Tomato Pulao

Happy New Year to all readers and friends. I know it's been 10 days since 2014 has started but I always have valid reasons for the late wishes. I have so many recipes in draft and I had the time. But I wanted to spend all my free time with my kids. Now kids are back to school and now I decided to post a good family favorite recipe. I hope everyone had a wonderful New year. We had so much fun this year watched so many good movies, had fun time with kids. Kids enjoyed all the events we had planned and are super charged to attend school. I wanted to start the New Year with a sweet recipe but I did not have any in the draft so thought of sharing one of my favorite recipe Tomato Pulao.

Tomato Pulao is a one pot meal that can be made in jiffy. When you are in need of quick and tasty lunch or dinner and do not wish to spend a lot of time in the kitchen then this is your recipe. It goes well with just ready made chips or pappad. Unlike the Tomato Rice we cook this rice in a pressure cooker and the rice gets well infused with the flavor of the tomato. Make sure you select good quality ripe tomatoes for making this rice. Also we use mild spices in this pulao which is not used in the tomato rice. This is one family favorite recipe and I'm sure your family would like it to. Try it !!

Preparation Time - 10 minutes

Cooking Time - 10 minutes

Serves - 2 - 4


Basmati Rice/Long Grain Rice - 1 cup
Tomato - 2 no
Onion - 1 no
Ginger Garlic Paste - 1/2 tsp
Green Chilly - 2 no
Chilly Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Coriander Leaves - for garnish
Cinnamon - 2 small pieces
Cardamom - 2 no
Bay Leaf - 2 - 3 leaves
Fennel Seeds/Sombu - 1/2 tsp
Oil - 1 tbsp
Salt - as per taste

  • Chop the onion lengthwise and cut the end of the green chillies
  • Chop the tomato into small pieces.
  • Wash and Soak the basmati rice for about 15 minutes.
  • Place all the seasoning ingredients ready before you turn on the stove.
  • Heat oil in a pressure cooker.
  • Add the cinnamon, cardamom, bay leaves, fennel seeds in medium flame.
  • Add the chopped onions and saute until they turn soft. Do not allow the onions to turn brown.
  • Add the ginger garlic paste and saute until raw smell is gone.
  • Next add the chopped tomatoes, green chilly and cook until tomatoes turn mushy. Add required salt.
  • Add the chilly powder, turmeric powder and saute until the raw smell is gone say 3 - 4 minutes.
  • Next add the soaked rice and give a gentle stir to mix the mixture with the rice. Care not to break the rice.
  • Add 1 1/2 cups of water to the rice mixture and pressure for 2 whistles in medium flame.
  • When the pressure is released fluff the rice with a fork.
  • Serve hot with raitha, chips or any spicy gravy.
  • Do not allow the seasoning to be browned else the flavor will not be good.
  • Adjust the green chilly and chilly powder according to your desired spice level.
  • Selecting good quality and ripe tomatoes is very important to get tasty pulao.
  • I served the tomato pulao with raitha and pappad. You can also serve it any spicy potato or peas gravy.



Love the color,tangy yummy rice.

love the color of the rice! glad to have found your blog, following u... :)

love this tangy pulao. happy to follow you.

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