Hotness of the sambal served with plain Kiribath a traditional srilankan coconut milk ric...

This biryani is slightly different from the usual method, the chicken is first fried and...

Quinoa rice is a gluten-free recipes. This protein-packed grain looks a bit like couscous...

Omurice is a popular contemporary Japanese fusion creation blending Western omelet and Ja...

This is favorite recipe of Rayalaseema served in combination with spicy natu kodi pulusu...

A delicious rice dish, this one is simple to make with mixed vegetables....

Tomato Pulav Recipe, How To Make Tomato Pulav Recipe

Name: Tomato Pulav
Prep time: 25 min
Cook time: 20 min
Total time: 20 min
Yield: 2

Delicious Pulav with the tangy twist of tomatoes and aromatic flavors of basmati rice makes it a must try a recipe.

About Recipe

How to make Tomato Pulav

(9 ratings)

0 reviews so far

Prep time
25 mins

Cook time
20 mins

Total time
45 mins

Author : Vahchef
Main Ingredient : Tomatoes

Servings : 2 persons
Published date : December 17, 2018

Ingredients used in Tomato Pulav
• Basamati rice - 1 cup.
• Butter - 2 teaspoons.
• Tomatos - 7 number.
• Oil - as required.
• Whole garam masala - 2 number.
• Cashew nuts - 1 tablespoon.
• Ginger garlic paste - 1 tea spoon.
• Turmeric powder - 1 tea spoon.
• Green peas - 1/2 cup.
• Red chilli powder - 1 tablespoon.
• Coriander powder - 1 tea spoon.
• Water - as required.
• Salt - to taste.
• Kasoori methi - 1 tea spoon.
• Dry basil leaves - 1 tea spoon.
Method:
Roast basmati rice in a pan by adding 2 cubes of butter tillthe rice turns slightly brown in color, transfer to a bowl and keep aside. Blend tomatoes to a very fine puree, transfer to the bowl with roasted basmati rice, mix well and keep aside. Heat oil in a pan, add whole garam masala spices, cashew nuts, ginger garlic paste, turmeric powder, green peas, red chili powder, coriander powder along with required amount of water and bring it to boil. Now transfer the prepared basmati rice mixture, salt (to taste) and let it cook on slow flame till the rice gets properly cooked. Add kasuri methi, basil leaves and cook with the closed lid on a slow flame for 2 more minutes, turn off the flame, cook in dum (steam) for about 5-6 minutes and serve it hot with pomegranate raita or any other raita of yourchoice.