Tomato Pulao

by - November 12, 2010


Ingredients:

Longgrain Rice or Basmati Rice - 1cup / 220gms
Onion - 1 big (Sliced lenghtwise)
Tomato juice - 1 cup
Coconut Milk - 1 cup
Green chille - 2 to 3 (Slit into 2)
Red chilli powder - 1 tsp ( to taste )
Mint leaves - 2 tbsp (minced)
Salt to taste
For Seasoning:
Oil - 3tbsp
Cinnamom - 1inch
Cloves - 3
Cardamom - 2
Fennel seed - 1/2 tsp

Method:
  • Soak rice for 1/2 hour.
  • Blend Tomato with 1 cup of water & keep it aside.
  • Extract milk from 3tbsp fresh coconut with 3/4 of water or you can use 1 cup instant coconut milk & keepit aside.
  • Heat oil in a pan, add seasoning ingredient as listed.
  • Add sliced Onion & green chilli and saute until onion turns transperant golden colour.
  • Add tomato juice, coconut milk, red chilli powder, minced mint leaves & required salt.

  • Add Rice to boiling Mixture.
  • When the mixture boils vigorously, cover with lid.
  • Cook in low heat for 10 mins.
  • Turn off the stove & allow it to cool.
  • Mix Gently & serve with any Raitha.

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