Tomato Rice | Tomato Pulao

Tomato Rice | Tomato Pulao

Serves:2

Calories per Serving:328 ; Carb- 62g; Fat- 6g; Fiber- 9g; Protein – 12g

Preparation time: 10 M Cooking time:  25M Total time: 35M

Difficulty: Easy

Ingredients:

3 Large Ripe Tomatoes

1 cup Basmati Rice

1 cup Green Peas

3 Green Chillies

½ Large Onion

1 inch Ginger

5 Garlic Cloves

¾  Tsp Salt

2 cups water

To Temper:

1 Cinnamon Stick

3 Green Cardamom

4 Cloves

1 Star Anise

2 tsp Coconut oil

Masala:

1 tsp Coriander powder

½ tsp Turmeric Powder

½ tsp Chilli Powder (optional)

Method:

1. Soak Basmati Rice for about 20 minutes.
2. Slice onion, grate ginger, garlic and puree tomatoes.
3. Heat oil in a pan, add the ingredients given under ‘To Temper’, saute for a minute until nice aroma comes.
4. Add the sliced onions, green chillies and fry until onions turns brown on the edges.
5. Add the ginger, garlic and fry for about 2 minutes until the raw smell goes off.
6. Add in the fresh green peas give a stir, add the tomato puree and masalas.
7. Cook for 3-4 minutes over high heat until most water has evaporated.
8. Drain and add the basmati rice, give a good stir for 30 seconds, so that the masala coats the rice well.
9. Add the water and bring it to a boil. Once it starts boiling, cover with a tight lid and cook over medium heat for 7 minutes, then, over low heat (sim) for 10 minutes.
10. Mix gently and serve!

Stepwise pictures:

Notes:

1. If the tomatoes are small use 4-5 accordingly but make sure it is ripe.
2. Add a tsp of ghee/ clarified butter at the end before mixing for rich taste.
3. Seed the chillies if you don’t like it spicy or reduce it to one.

Micronutrient Values:

 

Click Veg Pulao and Millet and Grain for more related recipes.