Tomato Pulao

Tomato Pulao

Ingredients for Tomato Pulao

• 2 cup Basmati Rice soaked for 30 minutes in 4 cups of water, drained
• 300 gms Tomatoes - 300 gms
• 1/4 cup Coconut Milk optional
• 1 Big Onion
• 3 tblsp Ghee
• 1 inch Ginger
• 5 Green Chillies
• 5 Garlic Cloves
• 10 Cashew Nuts - 10 fried
• 1 inch Cinnamon
• 3 Cloves
• 2 Cardamoms
• 1 Bay Leaf
• Salt as per taste
• handful Coriander Leaves

How to make Tomato Pulao

• Heat a pan of water over medium flame and bring to a boil.
• Add the tomatoes and keep aside for a few minutes.
• Peel the skins and grind the flesh to a puree.
• Combine the tomato puree and coconut milk (if using). Add enough water to make it 4 cups.
• Grind together the chopped onions, ginger, garlic, green chillies and some coriander leaves.
• Add this to the rice.
• Heat ghee in a pressure cooker and add the rice mixture.
• Saute for a minute and add the tomato paste.
• Add 1 or 2 cups of water if desired. The water in the rice and tomato paste should be sufficient. If not, add some water.
• Pressure cook until 2 whistles.
• Garnish with coriander leaves and fried cashew nuts.
• Serve with onion raita and papads.