-Tomato pulao is delicious one pot meal perfect for lunch.
-Here tomatoes and onions blended with spices mixed in rice gives nice flavour.
- 2 cups rice of any variety basmati or sona masoori
-One finely chopped onion
-3 sliced tomatoes
-small inch cinnamon
-2 to3 green chillies
-Tsp of ginger garlic paste
-pinch of turmeric powder
-Tsp of coriander powder
-Tsp of garam masala powder(optional)
-salt as per taste
-Grated carrot and spring onions for garnishing
Step 1: Sauteing
-Take a wide vessel and add little oil. when oil is heated add black cumin seeds.when they splutter add cinnamon stick, 2 cloves 2 cardamom and bay leaf
Step 2: Add Green Chillies and Diced Onions
-Next add green chillies,diced onions and cook for some time
Step 3: Add Turmeric and Ginger Garlic Paste
-Add pinch of turmeric and a tsp of ginger garlic paste and cook till raw smell of ginger leaves.
Step 4: Add Tomatoes
-Next add tomatoes and cook until they become mushy.
Step 5: Add Spices
-When tomatoes become mushy its time to add all spices a tsp of coriander powder,a tsp of garam masala powder(optional) and salt as per taste
Step 6: Add Soaked Rice
-We need to soak the rice atleast 1hour before starting the procedure.
-For basmati rice we need to add 3 cups of water for 2 cups of rice
-Add soaked rice to above tomato spice mixture and mix everything.
Step 7: Cook the Rice
-Now add water to it (2 cups rice-3 cups water for basmati) and cook rice in same vessel by closing lid mixing in intervals.
-Water quantity will be sufficient as tomatoes oozes little water.If needed add very little extra water.
Step 8: Garnishing
-Once rice is cooked garnish with grated carrot and spring onions.
-Tomato rice goes well with raita
Ingredients for raita
-one cup curd
-Few sliced onions
-pinch of chat masala
-pinch of red chilli powder and cumin powder
-salt as per taste
-dry curry leaves to garnish(optional)
Step 9: Procedure for Raita
-Take a cup of curd and add few chopped onions
-Add pinch of chat masala,red chilli cumin powder and salt as per taste
-Garnish with dry curry leaves