Chef Damu Recipes
Tomato Pulao Recipe
Servings |
MetricUS Imperial
|
Ingredients
- 1 cup Basmati rice
- 2 large tomatoes chopped
- 1 onion finely chopped
- 1/2 cloves a stick ginger 4 garlic& 2 green chillies, crushed together into a paste
- 1 cup mixed vegetables (carrots beans, mushrooms, potatoes, peas), chopped
- 1/4 tsp Turmeric powder
- 1/2 tsp red chilli powder
- 1/4 tsp black pepper
- 2 tbsp coriander leaves chopped
- 1 tsp Mint leaves chopped
- 1 3/4 cups Water
- 2 tbsp ghee
- salt as required
Ingredients
|
|
Instructions
- Rinse rice grains and soak in water for 30 minutes.
- After 30 minutes, drain the rice and keep it aside.
- In a pressure cooker, heat the ghee on a medium flame.
- Once hot, fry the whole spices for half a minute.
- Add the onions and sauté until golden.
- Add the ginger garlic chilli paste and the coriander and mint leaves.
- Sauté for half a minute.
- Add the tomatoes and stir until the tomatoes soften.
- Add the turmeric powder, chilli powder and black pepper and stir well.
- Add the chopped vegetables and stir for two minutes.
- Add the drained rice and sauté for a minute.
- After a minute pour in the water.
- Season with salt, stir well and close the pressure cooker.
- Allow the pulao to cook for 10 minutes on a medium flame, or until the pressure cooker whistles thrice.
- After allowing the steam to escape, remove the lift of the pressure cooker.
- Spoon the pulao into the serving bowl and garnish with chopped coriander leaves.
Recipe Notes
Serve the pulao with plain yogurt or raita.