Tomato pulao recipe
Tomato pulao recipe with step by step pictures. An easy and tasty tomato peas pulao recipe with tips and tricks to get perfect grains of pulao.
Servings: 2 people
Ingredients
- 1 cup Basmati rice
- 2 Tomato
- 1 Onion
- ½ teaspoon ginger garlic paste optional
- ¼ cup Green peas
- ⅛ teaspoon Turmeric
- ½ teaspoon Garam masala
- ¾ teaspoon Red chilli powder
- 2 Green chilli
- 2 tablespoon Coriander leaves
TO TEMPER
- 2 tbsp Oil + Ghee
- 1 cardamom
- 1 Cinnamon
- 1 Clove
- 1 Biryani leaf
Instructions
- Wash and soak basmati rice firstly for at least 30 minutes in plain water or 10 minutes in hot water.
- Meanwhile, chop tomatoes finely, slice onion and slit green chillies.
- After that, heat a pressure cooker with oil, ghee and temper with the items given under ‘To temper’.1 cardamom, 1 Cinnamon, 1 Clove, 1 Biryani leaf
- Then add green chillies, onions and fry till onion turns transparent.
- Add ginger garlic paste, green peas and fry furthermore for a minute. Then add tomatoes.
- After that add salt, turmeric, masala powder and red chilli powder. Fry till the tomatoes turn mushy.
- Then drain the soaked rice and add it. Fry for a minute and add 1 cup of water, coriander leaves.
- Bring to boil and pressure cook until 2 whistles in low flame. (See above Top tip section)
Notes
- Soaking as much as possible will give soft rice.
- Pressure cook in low or medium flame to avoid burning at the bottom. I usually keep lowest possible flame and cook for long time even without giving whistle.
- Ginger garlic paste is optional and you can replace it with 3-4 chopped garlic.
- You can add jeera or fennel, curry leaves when you temper.
- Also you can add 8- 10 mint leaves while you fry onion.