Tomato Pulao

(4 reviews)

• Serves: 2 people
• Cooking: 30 minutes
• Views: 308
• Likes: 1
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South Indian Tomato Pulao made with tangy ripe tomatoes, Jeerakasala rice, and spices is a delicious meal. A very simple and easy-to-cook recipe, Tomato Pulao comes as a 0lifesaver for busy days. It's a quick tiffin box recipe for school and office-goers. Though it's a quick meal, we love it for the taste, flavour, and richness it brings. Tomato Pulao is loved by all age groups. Kids love it for its vibrant colour, elders love it for its aroma, and we busy moms love it for easy cooking.

Ingredients

• Jeerakasala Rice - 1 Cup
• Cloves - 1 number
• Onion - 1 number
• Ginger Garlic Paste - 2.5 teaspoon
• Coriander Leaves - bunch 1
• Cinnamon - 1 number
• Sunflower Oil - 1/4 Cup
• Water - 2 cups
• Tomato - 2 number
• Cardamom - 1 number
• Green Chilli - 2 number

Directions

1. add 1/4 cup of oil into a cooking vessel and once it boils add Cloves, Cardamom & Cinnamon and cook for few seconds.
2. cook green chilli and onion till the onions are transparent
3. add ginger garlic paste and cook for 5 minutes
4. add salt
5. add tomato and cook till tomato is well cooked
6. add fresh coriander leaves
7. add rice and water
8. cook till rice is done

Cooking Tips

1.Use ripe tomatoes: Well-ripened, juicy tomatoes gives the rich taste and vibrant color. 2.Make sure to cook the tomatoes until the raw smell goes away and the oil starts to separate. 3,Add few fresh mint or coriander leaves at the end to make it more flavorful. 4.Add a teaspoon of ghee at the end to give a rich aroma and an extra layer of taste

How to Serve

Tomato Pulao can be served with raita, which is a great combination. You can also serve it with papads. The crunchiness of papads goes well with the tangy taste of pulao. You can serve it with Fryums for kids. A spoonful of mango or lemon pickle can also be an ideal match for this tasty tomato pulao.

The Story Behind Tomato Pulao

I still remember the first time I made tomato pulao. It was one of those hectic weeknights when I was tired, hungry, and just needed something quick… but tasty. I didn't want to settle for plain rice or boring leftovers. So, I called a close friend, hoping for a quick fix—and she shared this gem of a recipe.

What started off as a lifesaver that evening has now become one of our family's all-time favorite meals. There's something so special about this Tomato pulao, may be the mix of juicy, ripe tomatoes with fragrant basmati/ jeerakasala rice.it always hits the spot—whether it's for the kids, my parents, or even just me after a long day.

What I really love is how flexible this dish is. Some days I pair it with a simple raita, other times with crunchy papads or a spoon of spicy pickle. And on days when I feel like adding more nutrition, I'll toss in peas, carrots, or even bell peppers. I've even tried it with millets or short-grain rice—it always turns out delicious.

Over time, I've made this recipe my own, adding crispy fried onions, roasted cashews, or just adjusting it based on what I have in the kitchen. But no matter how I make it, it always brings the same warmth and joy to the table. And every time I cook it, I silently thank my friend for sharing this simple yet magical recipe with me

Pro Tips for Perfect Results

1.Use ripe, juicy tomatoes for perfect colour and taste. 2.Cook the onions until golden brown to bring its flavor. 3.Add ginger-garlic paste early to remove raw smells and deepen the aroma. 4.If your tomatoes are too tangy, a pinch of sugar or a few cashews can round out the flavor

Tomato Pulao Variations

Tomato Pulao with vegetables: With chopped carrots, green peas, beans, or sweet corn,perfect for lunchboxes Coconut Tomato Pulao - Add coconut milk instead of water which makes the pulao creamy and mildly sweet—great for kids Tomato Pulao with Paneer:Add cubes of lightly sautéed paneer (cottage cheese) to the rice

Storing & Reheating Tips

Storing: If you have leftovers, let the pulao cool down first .Then, store it in an airtight container and keep it in the fridge. It stays good for about 2 days.

Reheating: When you're ready to eat, just sprinkle a little water over the pulao and reheat it.

Common Mistakes to Avoid

1.Adding Too Much Water: Whether you're using basmati or jeerakasala rice, watch the water ratio! A little extra water can make your pulao mushy. Always check what type of rice you're using and adjust accordingly. 2.Using Too Much Oil or Ghee can make the pulao greasy and heavy. 3.Not Washing the Rice: Wash the rice 2–3 times till the water runs clear—it helps remove excess starch and gives that fluffy texture 4. Do not Skip the Sauté Time: Tomatoes need time to cook down properly. If you don't sauté them well with spices, the pulao can taste raw or bland.

Frequently Asked Questions

1.Can I use leftover rice to make tomato pulao? Yes, You cannuse leftover rice to make tomato pulao. Just prepare the tomato masala separately and mix in the cooled rice. Toss gently so the grains don't break. It's a quick-fix version that still tastes delicious.

2.What type of rice works best for tomato pulao? Basmati rice or jeerakasala rice is used for its aroma and texture. But you can also use the short-grain rice.The key is to adjust water and cooking time accordingly. 3.Can I make tomato pulao without onions and garlic? Yes, you can. Use a little extra ginger, green chilies, and whole spices like cinnamon and cloves to keep the flavor rich and aromatic.

Equipment Needed

Pressure Cooker or Pot

Pan or Kadai (Wok)

Rice Cooker (Optional)

Wooden Spoon or Spatula

Strainer

Chopping Board & Knife

Serving Dish

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