Easy & Yummy Tomato Pulav


  • 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


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


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.


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.


  • 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.


  • 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.

meenal bale

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