I make this tomato pulao on occasions when I want to make a hearty tomato based rice dish with mix vegetables. Tomato pulao as the name suggests has more tomatoes added to it and is a hero ingredient in this dish. Thus there is a nice tangy tasty that you get in the dish. I make this pulao in a similar way, I make the South Indian Mushroom Biryani. To make the pulao more nutritious, I have also added some mixed veggies together with the tomatoes. I do add veggies when I want to use all the leftover veggies from the fridge. But you can also make this tomato pulao minus the mixed veggies. This is a slightly spicy version. Do reduce the green chilies, black pepper and red chili powder for a lightly spiced taste. Vegetable pulao is one of those dishes which help me in making quick meals when I have less time on hand. All I have to do is to make the Pulao and then pair it with raita, yogurt or a quick veggie salad. Tomato is one of my favorite ingredients to be added to recipes. I include it in most of the dishes that I make. If you like tomatoes then do check the following recipes:
Tomato biryaniTomato bathTomato rice
Serve tomato pulao hot or warm garnished with coriander leaves. Accompany plain yogurt, raita or a veggie salad by the side.
How to make Tomato Pulao
Preparation
- Rinse 1 cup of rice very well in water and then soak the grains in water for 20 to 30 minutes. You can use basmati rice or any regular rice for the pulao. I used the Indian variety of surti kolam rice.
- After 20 to 30 minutes drain the water from the rice and keep them aside.
- When the rice is soaking, prep the veggies and keep them aside. Also crush (½ inch ginger + 3 to 4 garlic cloves + 1 to 2 green chilies) to a semi fine paste in a mortar-pestle. You can also use a small chutney grinder to make this paste.
Making tomato pilaf
- Heat 2 tablespoons of any neutral flavored oil or ghee in a 2 litre stovetop pressure cooker. Add the following whole spices and fry them for a few seconds till they become fragrant.
1 inch cinnamon2 cloves2 green cardamoms1 small star anise1 tejpatta or Indian bay leaf1 teaspoon cumin seeds
You can also add about 1 teaspoon of fennel seeds and 8 to 10 curry leaves while frying the whole garam masala. 5. Then add ⅓ cup finely chopped onions. 6. Stir and saute the onions stirring often till they become light golden on low to medium low heat. 7. Add the crushed ginger+garlic+green chili paste along with 2 tablespoons of chopped coriander leaves and 1 teaspoon of chopped mint leaves. 8. Stir and saute for some seconds or till the raw aroma of the ginger and garlic goes away. 9. Then add ¾ cup tightly packed finely chopped tomatoes. 10. Stir and saute stirring often till the tomatoes become pulpy and soften. 11. Now add ¼ teaspoon turmeric powder, ½ teaspoon red chili powder and ¼ teaspoon black pepper or crushed black pepper. Stir and mix again. 12. Add the veggies – about ¾ to 1 cup chopped mix vegetables. You can add vegetables like peas, snow peas, carrots, french beans, potatoes, cauliflower, broccoli and mushrooms. The addition of veggies is also optional. 13. Stir and saute for 1 to 2 minutes. 14. Then add the rice. Stir and saute for a minute.
Cooking Tomato Pulao
- Pour 1.75 cups water. You can also make this pulao in a pot or pan. Just add 2 to 2.5 cups of water if making tomato pulao in a pan.
- Season with salt as required. Stir and mix very well. Pressure cook pulao on medium heat for about 10 to 12 minutes or for 2 to 3 whistles.
- Let the pressure settle down on its own. Then only remove the rid and gently fluff the rice.
- Serve Tomato Pilaf garnished with 1 to 2 tablespoons of chopped coriander leaves. Accompany plain yogurt, raita or a veggie salad by the side. This pulao taste best when eaten freshly cooked hot or warm. More delicious rice recipes
Biryani – an authentic dum cooked vegetable biryani.Capsicum rice – easy, quick and delicious one-pot capsicum pulao.Peas pulao – aromatic and tasty green peas pulao.Pudina rice – spicy and tasty one-pot fragrant mint rice.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Tomato Pulao post from the archives (April 2015) has been republished and updated on 27 September 2021.
title: “Tomato Pulao " ShowToc: true date: “2024-10-07” author: “Bethany Behr”
I make this tomato pulao on occasions when I want to make a hearty tomato based rice dish with mix vegetables. Tomato pulao as the name suggests has more tomatoes added to it and is a hero ingredient in this dish. Thus there is a nice tangy tasty that you get in the dish. I make this pulao in a similar way, I make the South Indian Mushroom Biryani. To make the pulao more nutritious, I have also added some mixed veggies together with the tomatoes. I do add veggies when I want to use all the leftover veggies from the fridge. But you can also make this tomato pulao minus the mixed veggies. This is a slightly spicy version. Do reduce the green chilies, black pepper and red chili powder for a lightly spiced taste. Vegetable pulao is one of those dishes which help me in making quick meals when I have less time on hand. All I have to do is to make the Pulao and then pair it with raita, yogurt or a quick veggie salad. Tomato is one of my favorite ingredients to be added to recipes. I include it in most of the dishes that I make. If you like tomatoes then do check the following recipes:
Tomato biryaniTomato bathTomato rice
Serve tomato pulao hot or warm garnished with coriander leaves. Accompany plain yogurt, raita or a veggie salad by the side.
How to make Tomato Pulao
Preparation
- Rinse 1 cup of rice very well in water and then soak the grains in water for 20 to 30 minutes. You can use basmati rice or any regular rice for the pulao. I used the Indian variety of surti kolam rice.
- After 20 to 30 minutes drain the water from the rice and keep them aside.
- When the rice is soaking, prep the veggies and keep them aside. Also crush (½ inch ginger + 3 to 4 garlic cloves + 1 to 2 green chilies) to a semi fine paste in a mortar-pestle. You can also use a small chutney grinder to make this paste.
Making tomato pilaf
- Heat 2 tablespoons of any neutral flavored oil or ghee in a 2 litre stovetop pressure cooker. Add the following whole spices and fry them for a few seconds till they become fragrant.
1 inch cinnamon2 cloves2 green cardamoms1 small star anise1 tejpatta or Indian bay leaf1 teaspoon cumin seeds
You can also add about 1 teaspoon of fennel seeds and 8 to 10 curry leaves while frying the whole garam masala. 5. Then add ⅓ cup finely chopped onions. 6. Stir and saute the onions stirring often till they become light golden on low to medium low heat. 7. Add the crushed ginger+garlic+green chili paste along with 2 tablespoons of chopped coriander leaves and 1 teaspoon of chopped mint leaves. 8. Stir and saute for some seconds or till the raw aroma of the ginger and garlic goes away. 9. Then add ¾ cup tightly packed finely chopped tomatoes. 10. Stir and saute stirring often till the tomatoes become pulpy and soften. 11. Now add ¼ teaspoon turmeric powder, ½ teaspoon red chili powder and ¼ teaspoon black pepper or crushed black pepper. Stir and mix again. 12. Add the veggies – about ¾ to 1 cup chopped mix vegetables. You can add vegetables like peas, snow peas, carrots, french beans, potatoes, cauliflower, broccoli and mushrooms. The addition of veggies is also optional. 13. Stir and saute for 1 to 2 minutes. 14. Then add the rice. Stir and saute for a minute.
Cooking Tomato Pulao
- Pour 1.75 cups water. You can also make this pulao in a pot or pan. Just add 2 to 2.5 cups of water if making tomato pulao in a pan.
- Season with salt as required. Stir and mix very well. Pressure cook pulao on medium heat for about 10 to 12 minutes or for 2 to 3 whistles.
- Let the pressure settle down on its own. Then only remove the rid and gently fluff the rice.
- Serve Tomato Pilaf garnished with 1 to 2 tablespoons of chopped coriander leaves. Accompany plain yogurt, raita or a veggie salad by the side. This pulao taste best when eaten freshly cooked hot or warm. More delicious rice recipes
Biryani – an authentic dum cooked vegetable biryani.Capsicum rice – easy, quick and delicious one-pot capsicum pulao.Peas pulao – aromatic and tasty green peas pulao.Pudina rice – spicy and tasty one-pot fragrant mint rice.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Tomato Pulao post from the archives (April 2015) has been republished and updated on 27 September 2021.
