TOMATO PULAO

     Tomato Pulao is one dish which comes into my mind, whenever I am in short of time or literally when I am lazy to cook.  At such instances I end up with some kind of instant rice dishes.  Then, if I am in a mood for something spicy and flavour filled, I always end up with this tasty, vibrant, simple Tomato Pulao.  Fewer ingredients and very less time to cook is the highlight of this one pot meal.  Prepare some Curd-Onion Raitha or Vegetable Salad or simply pair it up with hard-boiled eggs and there you are with a wonderful & wholesome Rice Dish.
      This Tomato Pulao recipe is quite similar to Biriyani, but a little milder and a bit tangier version.The recipe calls for more tomatoes than what we usually use for Biriyanis.  This is spicy version as I use Green Chillies and Red Chilli Powder in this recipe.
     I usually cook this Tomato Pulao Recipe in Rice Cooker.  It can also be prepared in a Pressure cooker.  Allow it to cook for a whistle on a high flame, then lower the flame and cook for another 10-12 minutes. The Rice - Water Ratio 1: 11/2 Cups suits well for both the methods.  But cooking this Tomato Puloa recipe in a Sauce Pan is more flexible.


Cuisine - Indian
Course - Main
Spice Level  - Medium
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 5-10 Minutes
Soaking Time - 15 - 20 Minutes.
Cooking Time - 20 - 30 Minutes

HOW TO COOK TOMATO PULAO

INGREDIENTS :

Basmati Rice - 2 Cups
Onions - 1 No.
Green Chillies - 3-4 Nos.
Ginger Garlic Paste - 1 Tbspn
Tomatoes -3-4 Nos.
Turmeric Powder -  1/2 Tspn
Red Chilli Powder - 1 Tspn
Water - 3 Cups
Ghee - 3 Tbspns + 1 Tbspn
Salt - To Taste
Coriander Leaves - Few
Mint Leaves - Few

Spices :

Cinnamon (1" Stick) - 2 Nos.
Cloves - 5-6 Nos.
Cardamoms - 3 -4 Nos.
Bay Leaves - 2 Leaves

METHOD :

• Wash the Basmati rice until the water runs clear.
• Soak the rice for 20 minutes.
• Boil the water and keep it aside.
• Heat Ghee in a pan, fry the ingredients mentioned under 'Spices' for a while in a very low flame.
• Add Onions and Green Chillies to the above and saute until onions turn translucent.
• Add Ginger-Garlic paste and saute until they are aromatic.
• Add Turmeric Power and Red Chilli Power to the above and fry for a while on a low flame.
• Add finely chopped Tomatoes and cook them until they are soft and oil separates from the mix.
• Drain the soaked rice and add it to the above.
• Fry this for 5-7 minutes on a very low flame.
• Pour the Water and Salt and mix well.
• Allow it to boil.
• Cover the pan and cook the rice on a low flame until the water is totally absorbed and the rice is well cooked.
• Allow it to cool for few minutes.
• Add One tbspn of Ghee to the cooked rice and fluff them up.
• Garnish it with Mint and Coriander Leaves.
• Serve it along with Curd Raitha / Vegetable Salad.
• Goes well with Mutton Kola Urundai Curry, Chicken Curry or Vegetable/Non Vegetarian Kurmas.
• Curries like Butter Chicken, Mutton Rogan Josh, Lamb Korma complements well with Tomato Pulao..
•  Tomato Pulao can be served along with Dry side dishes like Tandoori Chicken or Chicken Tikka, Chicken 65, Gobi Manchurian.
• Ennai Kathirikkai Kuzhambu or simple Dhal Curries also goes well with Tomato Pulao. 

NOTES:

• Can substitute half the amount of ghee with oil.
• Can also add some classic vegetables in Tomato Pulao Recipe.
• If the tomatoes are tangy, adjust accordingly.
• Adjust the number of green chillies and red chilli powder to your spice preference.
• Can use Basmati Rice / Jeeraka Samba (Kaima)/ any long grain rice variety for this dish.