TOMATO PULAO RECIPE | LUNCH BOX RECIPES

I tried this pulao yesterday for Lunch.I made Paruppu rasam ,bindi fry and coriander leaves thogayal in addition to this.So i prepared only a less quantity .Please change the quantity of ingredients according to ur requirement.I’ll post paruppu rasam in future.Now coming to this recipe,I adapted this from a cookbook and made some variations according to our taste.

Ingredients:

• Rice  ( i used boiled rice ) – 1/2 cup
• Tomato – 3 nos (medium sized ) (Grind it with skin to make a puree )
• Water – 3/4 cup
• Small onions – 10 nos (Peeled and cut into two )
• Boiled peas – 1/4 cup (I didn’t add )
• Garlic -  5 flakes ( peeled )
• Cashew nuts – 5 nos (Grind it to a paste)
• Red chilly powder – 1/2 - 1 tsp
• Green chilly – 1 no (slit cut )
• Salt – as  needed .
• Lime juice – a few drops

TO GRIND :

• Ginger – 1 inch size
• Chopped Coriander leaves – 1.5 tsp (grind both to get a 2 tsp paste)

TO SAUTE :

• Oil – 1 tbsp
• Cinnamon – 1 small stick
• Cloves – 3 nos
• Bay leaf – 1 no
• Star anise / Marati moggu – 1 no
• Cardamom – 1 no

TO GARNISH:

• Coriander leaves – few (chopped).

Method:

• Grind coriander leaves & ginger  with water to make 2 tsp paste.Set aside.Grind cashews to make a paste with little water.
• Wash the rice and keep aside.If u use basmati rice , the ratio of rice and water is 1:1 .So u need to soak the rice for 3-4 HOURS.(If not use 1:1.5 ratio and soak for 1 hour)
• Heat a kadai with oil and all the items one by one given under“ TO SAUTE “ section.
• After adding all the spices,add the small onions and garlic flakes.Saute till onions become transparent.
• Now add the slit green chilly and ginger & coriander leaves paste.
• Saute for a minute and add the cashew paste. Stir well.
• Then add the red chilly powder and tomato puree to it.
• Mix well and add the required salt and cook everything for a minute.Stir in intervals.Make sure there is little water in it.
• Now add the measured rice and water and mix it well.
• Transfer everything into a cooker and cook for 1 whistle.
• After removing from the flame add a few drops of lime juice and garnish with coriander leaves.

Tastes heaven with onion raitha!!

I am glad in sending this entry to Sanghi’s FIL – TOMATO.