Tomato pulao recipe


  • To start making tomato pulao recipe, soak basmati rice for 10 to 20 minutes.

  • Chop tomatoes, slice onions and have all required ingredients ready.

  • in a small Mixing tank Add coriander seeds, cumin seeds, poppy seeds, cinnamon sticks, cloves and whole black peppercorns and grind to a powder. Now add the rest of the ingredients like green chilli, ginger, garlic, red chilli powder, turmeric powder, onion and ginger with little water and stir until smooth.

  • in a big Heavy bottom pot Heat oil and ghee, add jeera and let it crackle, now add bay leaves and then add sliced ​​onions.

  • Sauté until the onions are golden brown, then add the grated paste and sauté over low heat. Keep stirring otherwise the masala will stick to the bottom of the parm.

  • Cook for a few minutes until the raw smell disappears and the oil separates.

  • When done add the tomatoes and mint leaves and cook for a minute until the tomatoes are soft.

  • Once the tomatoes are soft, add 1 cup water, salt, sugar and lemon juice.

  • Bring to a boil, add the rice and stir well until combined.

  • Now add 3/4 cup more water and bring it to boil. Lower the flame, cover and cook for 15 minutes or until all liquid has evaporated.

  • Turn off the heat and let the tomato purloe sit for 10 minutes, then serve hot.

  • Serve with tomato pulao Blaney Retta Or any other raita of your choice for a delicious meal.



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