Tomato Rice Recipe | How to make Tomato Rice | Tomato Pulao Recipe with detailed photos.
Tomato pulao recipe or tomato rice recipe is made with basmati rice, tomatoes, capsicum, cauliflower, mint, and some spices. This is a one-pot meal recipe that can be served for lunch, dinner and is also ideal for tiffin. This recipe of tomato rice is similar to the popular fried rice recipe and can also be made with the leftover rice.
In this recipe, I have cooked the rice in a kadhai, but you can also pressure cook the rice in a cooker.
For more rice recipes, you can check- Chana Pulao, Matar Pulao, Cheese Pulao, Paneer Fried Rice, Narali Bhat, Veg Kofta Pulao
Ingredients
1 cup basmati rice, 2 big chopped tomatoes, ½ cup cauliflower florets, 1 chopped green capsicum, 1 big sliced onion, 1 teaspoon ginger-garlic paste, 2 green chillies, 7-8 cashews, 3 tablespoon ghee (clarified butter), Handful of mint leaves, 3-4 tablespoon chopped coriander, Salt to taste, 2 ½ cup water.
Spices for Tomato Pulao
1 bay leaf (Teja Patta), 2 cardamom (elaichi), ½ inch cinnamon stick (dalchini), 1 clove (laung), 2 black pepper (kali mirch), 1-star anise (chakraful), 1 teaspoon cumin (jeera), 1 teaspoon coriander powder, 1 teaspoon red chilli powder, ½ teaspoon garam masala, ½ teaspoon turmeric powder
Preparation
1. Rinse and soak 1 cup basmati rice in enough water for 30 minutes.
2. After 30 minutes, drain the rice and keep it aside.
How to make Tomato Rice
1. Heat the kadhai with 2 tablespoons of ghee.
2. Add 1 bay leaf, 1 Star Anise, 2 black pepper, 2 cardamoms, 1 clove, and ½ inch cinnamon.
3. Add 1 teaspoon cumin and sauté until it crackles.
4. Now add 1 big sliced onion and sauté until translucent.
5. Further, add 2 sliced green chillies.
6. Also, add 1 teaspoon ginger garlic paste.
7. When the onion looks golden, add 7-8 cashew and sauté for a minute (Cut the cashew in half before adding).
8. Add 2 big chopped tomatoes and stir.
9. Further, add 1 teaspoon coriander powder, 1 teaspoon red chilli powder, ½ teaspoon garam masala, and ½ teaspoon turmeric. Sauté the spices until aromatic.
10. Add ½ cup cauliflower florets and 1 chopped capsicum. Mix everything very well.
11. Add a handful of mint leaves and mix well.
12. Add soaked basmati rice.
13. Gently mix the basmati rice with the veggies and spices. Make sure you do not break the rice grain.
14. Further, add 1 tablespoon ghee and mix well.
15. Add 2 ½ cup water and stir. Water quantity depends upon which type of rice you have used.
16. Add salt to taste and stir.
17. Lastly, add 3-4 tablespoons of chopped coriander.
18. When the water starts boiling, cover the kadhai with a lid and cook the tomato pulao for about 25-30 minutes on a medium flame.
19. Finally, tomato pulao or tomato rice is ready to serve.
Suggestion
1. You can cook the tomato rice in a pressure cooker instead of cooking it in a kadhai or a pan.
2. You can use your choice of vegetables.
3. Also, add more or less water as per your preference for cooking the rice.
4. Serve tomato rice hot.
Recipe Card for Tomato Rice
Tomato Rice Recipe | Tomato Pulao Recipe
Tomato Rice is made with basmati rice, tomatoes, capsicum, cauliflower, mint, and some spices.
Ingredients
- 1 cup basmati rice
- 2 big chopped tomatoes
- ½ cup cauliflower florets
- 1 chopped green capsicum
- 1 big sliced onion
- 1 teaspoon ginger-garlic paste
- 2 green chillies
- 7-8 cashews
- 3 tablespoon ghee (clarified butter)
- Handful of mint leaves
- 3-4 tablespoon chopped coriander
- Salt to taste
- 2 ½ cup water
Spices for tomato pulao
- 1 bay leaf (Teja Patta)
- 2 cardamom (elaichi)
- ½ inch cinnamon stick (dalchini)
- 1 clove (laung)
- 2 black pepper (kali mirch)
- 1-star anise (chakraful)
- 1 teaspoon cumin (jeera)
- 1 teaspoon coriander powder
- 1 teaspoon red chilli powder
- ½ teaspoon garam masala
- ½ teaspoon turmeric powder
Instructions
Preparation
1. Rinse and soak 1 cup basmati rice in enough water for 30 minutes.
2. After 30 minutes, drain the rice and keep it aside.
How to make Tomato Rice
1. Heat the kadhai with 2 tablespoons of ghee.
2. Add 1 bay leaf, 1 Star Anise, 2 black pepper, 2 cardamoms, 1 clove, and ½ inch cinnamon.
3. Add 1 teaspoon cumin and sauté until it crackles.
4. Now add 1 big sliced onion and sauté until translucent.
5. Further, add 2 sliced green chillies.
6. Also, add 1 teaspoon ginger garlic paste.
7. When the onion looks golden, add 7-8 cashew and sauté for a minute. (Cut the cashew in half before adding)
8. Add 2 big chopped tomatoes and stir.
9. Further, add 1 teaspoon coriander powder, 1 teaspoon red chilli powder, ½ teaspoon garam masala, and ½ teaspoon turmeric. Sauté the spices until aromatic.
10. Add ½ cup cauliflower florets and 1 chopped capsicum. Mix everything very well.
11. Add a handful of mint leaves and mix well.
12. Add soaked basmati rice.
13. Gently mix the basmati rice with the veggies and spices. Make sure you do not break the rice grain.
14. Further, add 1 tablespoon ghee and mix well.
15. Add 2 ½ cup water and stir. Water quantity depends upon which type of rice you have used.
16. Add salt to taste and stir.
17. Lastly, add 3-4 tablespoons of chopped coriander.
18. When the water starts boiling, cover the kadhai with a lid and cook the tomato pulao for about 25-30 minutes on a medium flame.
19. Finally, tomato pulao or tomato rice is ready to serve.
Nutrition Information
Yield
3Serving Size
1 plateAmount Per Serving Calories 284Total Fat 17gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 7gCholesterol 33mgSodium 306mgCarbohydrates 32gFiber 6gSugar 5gProtein 6g
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.