Tomato Pulao By harithab

by harithab

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An appealing and irrestible pulao recipe, Tomato pulao has the long grain aromatic rice cooked in tomato puree and select seasonings. A meal in itself, the flavoursome tomato pulao is best enjoyed as packed munch or main course meal.

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Tomato Pulao By harithab recipe - How to make Tomato Pulao By harithab

Tags

Pulaos

Preparation Time: 15 minutes Cooking Time: 30 minutes Total Time: 45 mins 6
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Ingredients

5 ripe tomatoes
3 cups long grained rice (basmati)
2 medium onions
3 bayleaves (tejpatta)
1/2 inch stick cinnamon (dalchini)
5 cloves (laung / lavang)
3 cardamoms (elaichi)
1 tsp caraway seeds (shahjeera)
10 cashewnuts (kaju)
1 tsp turmeric powder (haldi)
2 tsp chilli powder
2 tsp ginger-garlic (adrak-lehsun) paste
5 mint leaves (phudina)
1 cup grated coconut
1/2 cup oil

Method

Grind the cocconut with warm water and squeeze out the milk.
Wash tomatoes and chop them
Heat oil in a pressure cooker, add bay leaves, cinnamon, cloves, shajeera and cashewnuts.
Add chopped onions, ginger garlic paste and fry them until onions turn brown.
Add chopped tomatoes and fry them.
Add pudina leaves, turmeric powder, chilli powder.
Finally add cocconut milk, washed rice, water and salt.
Close the cooker lid and switch off after 2 whistles.
Server with raita.