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.
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.
- Let the water evaporate completely. Add asafoetida, cubed tomatoes, Kitchen King masala, cashew nuts, and mint leaves. Mix well.
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.
Step 4. Serve
- Serve hot!
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!