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tomato peas pulao
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4.75 from 4 votes

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.
Prep Time15 mins
Cook Time20 mins
Soaking time1 hr
Total Time1 hr 35 mins
Course: Main Course
Cuisine: Indian
Servings: 2 people


  • 1 cup Basmati rice
  • 2 Tomato
  • 1 Onion
  • ½ teaspoon ginger garlic paste optional
  • ¼ cup Green peas
  • teaspoon Turmeric
  • ½ teaspoon Garam masala
  • ¾ teaspoon Red chilli powder
  • 2 Green chilli
  • 2 tablespoon Coriander leaves


  • 2 tbsp Oil + Ghee
  • 1 cardamom
  • 1 Cinnamon
  • 1 Clove
  • 1 Biryani leaf


  • 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)


  • 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.