Easy and step by step recipe to make tomato pulao
Ingredients:
Basmati Rive – 250 ml ( 1 cup )
Tomatoes – 400 gm (3 to 4 Nos medium sized)
Onions – 1 no (thinly sliced)
Ginger garlic paste – 1 tbsp
Green Chillies – 4 nos. ( slit)
cloves, cinnamon and cardamom – 2 nos each
Curd – 3 tbsp
Chilli powder – 1 tsp
Coriander powder – 1 tsp
Biriyani masala – 1 tsp
Turmeric powder – 1/2 tsp
Coriander/ Cilantro leaves – a handful
Mint leaves – a handful
Ghee – 4 tbsp
Lemon juice – few drops
Oil
Water
Salt to taste
Method:
Wash and rinse the rice in water. In a bowl, soak it in water. Add coriander leaves, mint leaves, one cinnamon, one clove and one cardamom on top and rest it for 30 minutes.
In a pressure cooker, heat two table spoons of ghee, and 1 tbsp of oil. When the ghee melts, add one number each of cinnamon, clove and cardamom. Splutter few fennel seeds if preferred.
When the aroma comes out, add sliced onions and slit green chillies and sauté well until golden brown.
Add ginger garlic paste and little bit of salt and sauté well. A little addition of salt at this stage prevents stickiness of the paste to the Pressure pan’s bottom.
When the raw smell fades away, add finely chopped tomato pieces. Mix well and keep stirring at frequent intervals, until the juices ooze out of the tomato slices.
Now add the spice powders( chilli powder, coriander powder, turmeric, biriyani masala powder) and combine well.
pour in the curd and mix. Let the mixture come to a boil.
At this stage add the soaked rice. If you are taking one measure of rice, the total liquid content has to be two cups. What I normally do is, since the mixture already has liquid content as a result of tomato juices and curd , I consider this as one cup and add one more cup of water. To make this more clear, say for example if you take two cups of rice, you have to add 4 cups of liquid. Since the mixture already has 1 cup of liquid content, I add 3 cups of water. This yields the perfect consistency of cooked rice without stickiness.
So the formula to calculate tha amount of water needed would be, (total cups of rice * 2 ) – 1 (liquid in the mixture) in the recipe.
Add desired quantity of salt.
Sprinkle lavish amount of coriander leaves and mint leaves.
Add 2 tbsp of ghee.
Sprinkle few drops of lemon juice.
Close the lid and pressure cook it for 1 to 2 whistles. Turn off the heat and remove from fire. Let the pressure subside down completely.
Serve hot with onion raita or any of your favorite accompaniment.
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