Restaurant-Style Tangy Tomato Pulao Recipe

Tomato Pulao, a vibrant and flavorful rice dish, is a delightful twist on the classic pulao. This aromatic rice preparation boasts a tangy, slightly sweet profile, thanks to the generous use of ripe tomatoes. The juicy tomatoes beautifully complement the fragrant spices, creating a symphony of taste that's both comforting and exciting. It's a versatile dish that can be enjoyed as a light meal on its own, or as a delicious accompaniment to curries and kebabs. The simple yet satisfying flavors make it a perfect option for a weeknight dinner, or a special occasion gathering.

This recipe offers a restaurant-style approach to Tomato Pulao, ensuring a perfectly cooked, flavorful result every time. We'll guide you through each step, from selecting the right ingredients to achieving that perfect balance of texture and taste. Ready to embark on a culinary journey to create this delicious dish? Let's dive into the step-by-step process!

Tools Needed

  • Measuring cup
  • Rice cooker or pot
  • Chopper
  • Heavy-bottom pan

Ingredients

  • Basmati Rice: 1.5 cups (300g)
  • Water: 3 cups
  • Large Tomato: 1
  • Small Tomatoes: 2
  • Urad Dal: 1 tbsp
  • Chana Dal: 1 tbsp
  • Oil: 2 tbsp
  • Ghee: 2 tbsp
  • Cumin Seeds: 1 tsp
  • Mustard Seeds: 0.5 tsp
  • Green Chillies: 2 (slit)
  • Curry Leaves: 10
  • Onion: 1 large (sliced)
  • Salt: 0.5 - 1 tsp
  • Kashmiri Red Chilli Powder: 0.75 tsp
  • Coriander Powder: 1 tsp
  • Turmeric Powder: 0.5 tsp
  • Asafoetida: a pinch
  • Kitchen King Masala: 1 tsp
  • Cashew Nuts
  • Mint Leaves
  • Green Coriander
  • Lemon Juice: 0.5 - 1 lemon

Step-by-Step Instructions

Step 1. Prepare the Rice and Dal

  • Soak basmati rice for half an hour. Cook the rice like you normally would, adding salt and 1 tbsp oil. This amount of rice serves 4 people.
  • Soak urad dal and chana dal for an hour.
Soak basmati rice for half an hour. Cook the rice like you normally would, adding salt and 1 tbsp oil. This amount of rice serves 4 people.Soak urad dal and chana dal for an hour.
Prepare the Rice and Dal

Step 2. Sauté Aromatics and Vegetables

  • Heat oil and ghee in a heavy-bottom pan. Add cumin seeds, mustard seeds, green chillies, and curry leaves. Sauté until fragrant.
  • Add the soaked dals and sauté until lightly golden.
  • Add sliced onions and sauté until light golden.
  • Add finely chopped tomatoes, salt, Kashmiri red chilli powder, coriander powder, and turmeric powder. Sauté for 5-6 minutes until tomatoes soften. Add 1 cup water to prevent burning.
Heat oil and ghee in a heavy-bottom pan. Add cumin seeds, mustard seeds, green chillies, and curry leaves. Sauté until fragrant.Add the soaked dals and sauté until lightly golden.Add sliced onions and sauté until light golden.Add finely chopped tomatoes, salt, Kashmiri red chilli powder, coriander powder, and turmeric powder. Sauté for 5-6 minutes until tomatoes soften. Add 1 cup water to prevent burning.
Sauté Aromatics and Vegetables
  • Let the water evaporate completely. Add asafoetida, cubed tomatoes, Kitchen King masala, cashew nuts, and mint leaves. Mix well.
Let the water evaporate completely. Add asafoetida, cubed tomatoes, Kitchen King masala, cashew nuts, and mint leaves. Mix well.
Sauté Aromatics and Vegetables

Step 3. Combine and Simmer

  • Add the cooked rice, green coriander, and lemon juice. Mix gently to avoid breaking the rice. Simmer, covered, for 5 minutes.
Add the cooked rice, green coriander, and lemon juice. Mix gently to avoid breaking the rice. Simmer, covered, for 5 minutes.
Combine and Simmer

Step 4. Serve

  • Serve hot!
Serve hot!
Serve

Read more: Spicy Tava Pulao Recipe: Easy Indian Rice Dish

Tips

  • Prepare the rice ahead of time (preferably the day before) and let it cool completely for the best texture.
  • Use a chopper for finely chopping tomatoes; avoid using a mixer grinder.
  • Cook the pulao on a low flame to ensure even cooking and prevent burning.
  • Gently mix the rice to prevent it from breaking.

Nutrition

  • N/A

FAQs

1. Can I use canned tomatoes instead of fresh ones?

Yes, you can! Use about 1 (14.5 ounce) can of diced tomatoes, drained. The flavor might be slightly less vibrant, but it will still be delicious.

2. What can I do if my pulao is too dry?

Add a little more water or stock while cooking, stirring gently. You can also add a tablespoon of ghee or oil to create a richer texture.

3. Can I make this recipe vegetarian/vegan?

Yes! This recipe is naturally vegetarian. To make it vegan, simply ensure you're using vegan ghee or oil.


This Restaurant-Style Tangy Tomato Pulao is a guaranteed crowd-pleaser, perfect for any occasion. Enjoy the vibrant flavors and satisfying texture of this flavorful rice dish. Now go ahead and impress your family and friends with your newfound culinary skills!