Volcanic Tomato Pulao

"I've christened this rice today and called it 'Volcanic Tomato Pulao' because of its amazing combo of flavours that almost seem to be exploding between your teeth while you eat this! This is a wonderful Indian recipe and a great pulao to have at lunch!"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 20mins
Ingredients:
22
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Heat oil in a skillet.
  • Add red chillies, cloves, cinnamon, green cardamoms and black peppercorns.
  • Stir-fry for a minute on medium flame.
  • Then add the garlic, green chillies and onion and saute until the onion is soft and the raw smell of the garlic is gone and it's lightly browned just like the onion.
  • Add tomato and cook for 4 minutes, stirring occasionally, until it softens.
  • Stir in the fresh tomato paste and ketchup, if using.
  • Add curry leaves, corriander powder, cumin powder, dry mango powder and turmeric powder.
  • Fry for 3-5 minutes, stirring frequently.
  • Add water and salt.
  • Stir well and bring to a boil.
  • Add mint and corriander leaves.
  • Mix well and cook for 3 minutes.
  • Then, mix in the drained rice.
  • Cook on medium flame until all the water has been absorbed by the rice and it is aromatic, dry and cooked.
  • Fluff with a fork before serving.
  • This goes well with grilled meats, fried fish, salads and raitas or even as a meal all by itself.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Good Pulao. I personally felt the amount of curry leaves and amchur was way too much. I also avoided the cardamoms and ketchup due to personal preference. But otherwise the pulao is a nice change and different also from the usual tomato rice made at home. I made the following changes, omitted elaichi and ketchup (purely because nobody at home like either), added a couple of sprigs of coriander leaves and curry leaves instead of the amount mentioned. I used 1/2 tsp of amchur, as otherwise the dish would have been too khatta (considering the addition of tomato paste and also an additional tomato). I also found that 5 cups of water is necessary to cook this amount of rice (I cooked it in the skillet, first I added 4-1/2 cups, and then rice was only 3/4s done, so I added another 1/2 cup and the rice came out perfectly done). I served with a dry potato subzi and cucumber raita and it went down very well with everybody at home and also my BF. Will be making again. Thanks for the recipe.
     
Advertisement

RECIPE SUBMITTED BY

<p>Hi Everybody! Thanks for stopping by in my little niche of the mighty Zaar world. <br />Here is a quick link to the beauty recipes I've posted (highest rated so far):http://www.recipezaar.com/r/chef=6357/253/451/18/ls=h <br /> <br />A few things I've done:- <br /> <br />1. Worked part time as a Telemarketer in Oman in the Crowne Plaza Hotel. <br /> <br />2. Worked as a Certified Professional Tarotist (Tarot Card Reader) and done accurate predicitions for many people from different parts of the world, most memorable of which is the reading I did for my college Law lecturer and it came true. <br /> <br />3. Written nearly 1000 poems several of which have been published in leading newspapers, ezines and magazines both in Oman and India. <br /> <br />4. Worked as a Moderator on www.allpoetry.com - my BEST and FAVOURITE site on the internet. <br /> <br />My other interests include: Numerology, Vaastu Shastra, Feng Shui, Face Reading, Reiki and Astrology! I am really very keen on getting well-versed with metaphysical sciences such as Astrology, I-Ching, Feng Shui, Runes, Enneagram, Kabbalah and many more. <br /> <br />I love researching on the mythology of ancient Goddesses and then condensing my research into poems. <br /> <br />In the mood to gift me something? Here's what I'd love - A Nissan 350Z {my dream car}</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes