Name: Tomato Pulao recipe by Zeenath Fathima at BetterButter
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Yield: 4
Ingredients: Ripe tomatoes chopped - 1/2 kg; Leftover Cooked rice - 3 cups; Sliced onions - Medium 2; Crushed garlic cloves - 2 or 3; Salt - 1 tbsp; Ghee - 2 tbs; Kasoori Methi - 1 tbsp; Pav bhaji masala - 1 tbsp; Chilli flakes - 1 tbsp or Green chilies chopped - 3; Bay leaves - 2; Cumin seeds - 1 tsp; Coriander leaves chopped - a handful

ABOUT Tomato Pulao RECIPE

An easy peasy tangy variation for all the tomato lovers. It is best served hot with any pickle or raita or a fried item. Ripe tomatoes enhances the taste. This one can be made when juicy and ripe tomatoes are in season. It can be made easily with minimum of the ingredients and is nutritious too. Makes for an excellent lunch idea too. It is also a welcome change to the usual boring mid day meals. Try this out for your families and enjoy this tangy and tantalizing pulao at it's best.

Ingredients Serving: 4

Ripe tomatoes chopped - 1/2 kg
Leftover Cooked rice - 3 cups
Sliced onions - Medium 2
Crushed garlic cloves - 2 or 3
Salt - 1 tbsp
Ghee - 2 tbs
Kasoori Methi - 1 tbsp
Pav bhaji masala - 1 tbsp
Chilli flakes - 1 tbsp or Green chilies chopped - 3
Bay leaves - 2
Cumin seeds - 1 tsp
Coriander leaves chopped - a handful

Instructions

Wash and chop the tomatoes.
In a pan, heat ghee and add cumin seeds. After a few seconds, add the sliced onions and the garlic. Saute for a minute or a little more.
Add the chopped tomatoes now along with all the spices. Cover and simmer until done and the raw smell fades away on medium flame. It will be done in about 10-12 minutes.
After about 12 minutes, add the leftover rice. Cover and let it cook for the next 5-6 minutes on low flame.
Garnish with coriander and serve hot with pickle or raita or any fried item. I served it with fried potato cubes.

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