INGREDIENTS:

  • 2 cups basmati rice
  • 2-3 tomatoes (tomato puree )
  • 2 onions (sliced)
  • 2tbsp oil
  • 3 cups hot water
  • ½ tsp sugar
  • 10-15 garlic pods
  • 1 ginger (scrapped and cleaned)
  • 4 green chillies
  • 2 cloves
  • 1 cinammon (dal chini)
  • 2 bay leaf (tamalpatra)
  • 2 cardamon (elaichi)
  • Salt to taste

PREPARE MASALA:

Grind the garlic pods, the ginger and the green chillies together on the mixer till a fine paste is prepared. Keep aside.

PREPARE RICE:

Clean the rice, wash it for a couple of times in clean water and keep it aside for half and hour after straining the water.

PREPARE TOMATO PUREE:

Boil tomatoes in water for around 5mins, till it softens. Strain the water, remove the seeds and grind on mixer till a thick puree is obtained.

METHOD TO PREPARE:

  • Add oil to the kadhai (vessel of preparation) and let it warm up for some time.
  • At the same time, keep water for boiling in a separate container.
  • After some time, add the cloves, cinnamon, bay leaf and cardamom and stir for a while.
  • Add the sliced onions and stir for some time, till it becomes a brownish color.
  • Add the rice and mix well.
  • Add the masala prepared above (garlic, ginger, green chillies).
  • Add the hot water and mix all ingredients well.
  • Stir for a while and add the prepared tomato puree.
  • Add sugar, and salt to taste.
  • Mix well and stir till the water evaporates.
  • Steaming hot tomato pulav is ready to be served.

ADDITIONAL OPTIONS:

  • If preparing in the cooker, keep for only 1 whistle as more the heat, more the basmati softens and becomes soggy.
  • If preparing in the oven, keep the timer for 8-10mins (same as veg. pulav)
  • For garnishing, you can add cashew nuts, raisins and coriander
  • Can also be served with curd or raita.
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meenal bale

meenal bale

loves traveling, exploring places; reading randomly picked novels, watching movies, and talking about any topic under the sun :D