Tomato Pulao

Cooking Time

Preparation Time : 30

Cook Time : 30

Total Time : 60

Ingredients

Serves 3

  • Rice- 1cup

  • Veggies- 1cup (carrot, capsicum, potato, cauliflower, beabs and peas)

  • Tomato - 5 to 6 medium

  • Onion- 1big

  • Garlic- 5 to 6 cloves

  • Ginger- 1inch

  • Cardamom- 2

  • Clove- 2 to 3

  • Cinnamon- 1inch

  • Bay leaf- 1

  • Green chili- 2

  • Zeera- 1tsp

  • Chili powder- 1/2tsp

  • Salt- 1/2tsp

  • Saugar- 1/2tsp

  • Coconut- 1/2

  • Water- 2cups

Directions

  • 01

    Rinse and wash rice properly and soak them in water

  • 02

    In the mean time chop the veggies. Also chop the onion, garlic and ginger. Give a slit to the green chillis. Chop the tomatoes roughly.

  • 03

    Scarp the coconut and add two cups of hot water to that. Mash the scarped coconut with hot water and make coconut milk and keep aside.

  • 04

    In a pressure cooker add ghee and whole garam masala and zeera. Let them release  their flavor to the ghee. Then add chopped onion, garlic, ginger and Chillies and saute them properly.

  • 05

    Add chopped tomatoes and fry them. Add salt, haldi, red chilli, sugar and  Kasuri methi. Cook up to the masala separates from the oil. Add the veggies and fry them in slow flame up to raw flavour of the veggies goes off. Then add the rice and fry again for 5 mins.

  • 06

    Now add coconut milk and taste it to balance the seasoning and close the lid. Cook for two whistles. Let it stand for 15 mins. 

  • 07

    Then serve hot with any raita of your choice

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