I make tomato pulav when I am bored to cook or in a hurry. It is a one pot recipe and can be prepared in less than 20 minutes. I tastes similar to that of Biryani but with a little less spices. It tastes heavenly with onion raitha and crispy fried potatoes. Enjoy!
Rice - 2 cups
Ripe Tomato (medium) - 5 (finely chopped)
Onion (big) - 1 (chopped lengthwise)
Green chilli - 2 (split lengthwise)
Fresh Coriander leaves - 1 cup (chopped)
Fresh Mint leaves - 1 cup (chopped)
Garlic - 1 Tablespoon (finely chopped)
Ginger - 1 Tablespoon (finely chopped)
Lime juice - Juice of 1/2 lime
Oil - 1 Tablespoon
Cardamom - 2
Cinnamon - 1 inch stick
Cloves - 2
Bay Leaf - 2
Turmeric powder - 1/4 Tablespoon
Red chilli powder - 1/4 Tablespoon
Coriander powder - 1 Tablespoon
Salt - to taste
Water - 3 cups
1. Wash and soak rice in water for 10 minutes.
2. Heat oil in the pressure cooker pan and fry the cardamom, cinnamon, cloves and bay leaves for 10 seconds and add the green chillies and onion.
3. Sauté the onion for 4 minutes and add the chopped ginger and garlic and cook till the raw smell goes away.
4. Then add the tomato and sauté till it is smashed and add the coriander and mint leaves.
5. Following the fresh leaves add the turmeric, red chilli, coriander powder and salt and cook for another 5 minutes.
6. Add just the rice by draining the water and mix well so that it gets completely mixed with the masala. Stir it for 2 minutes and add the 3 cups of water.
7. Taste for salt and close the lid and put the weight on top. Wait for 2 whistles and turn the heat off.
8. Once the pressure is completely released, open the lid and squeeze the lemon juice on top and mix the contents without breaking the rice.
Tomato pulav is ready ! Serve it with onion raitha, potato fry or chips.
* Butter or ghee can be used instead of oil.
* Basmati rice can be used, I have used just the long grain rice.
* Fry cashew nuts in ghee and add it to the rice if you have kids at home.
* Ginger garlic paste can be used instead of chopped version of the same. But I prefer chopped ginger because when I bite the cooked ginger bits I feel the taste bursting in my mouth.
* Adjust the chilli heat according to your taste buds.