How to make tasty Tomato Rice/Tomato rice pulao

Rice is one of the main portion of our meal. From steam rice to biryani, rice is loved by everyone. So after sharing spicy pulao recipe I’m sharing another recipe of rice i.e. “Tomato Rice”.

Try my other rice recipes

Masala Masoor Rice 

Spicy Rice or Pulao 

Tomato Rice 

Veg Pulao

Ingredients:

• Basmati rice – 1 cup ( soaked in water for 30 mins)
• Tomato – 3 nos
• Green chilli – 1-2 no(finely chopped)
• Onion – 1 medium(finely chopped)
• Cumin/jeera – 1 tsp
• Curry leaves – 6-8 nos
• Whole pepper – 1 tsp
• Ginger garlic paste – 1 tsp
• Potato(optional) – 1 medium ( cut into four pieces)
• Turmeric powder – 1 tsp
• Red chilli powder – 1 tsp
• Garam masala – 1 tsp
• Oil – 1 tbsp
• Salt – to taste
• Water – as per required

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Method:

• Wash and soak basmati rice in water for 30 mins.
• Heat oil in a pressure cooker.
• Add cumin/jeera, green chilli, whole pepper and curry leaves.
• Add chopped onion and sauté for a min.
• Once the onion is cooked add ginger garlic paste. Cook for another few seconds
• Now add some spices i.e. turmeric powder, red chilli powder, Garam masala powder and sauté.
• Cook the masalas for few seconds and then add chopped tomatoes and ½ tsp of salt.
• Let the tomatoes cook properly till it becomes soft and leaves oil.
• When the tomatoes are cooked properly its time to add other ingredients, add potato and rice. Mix gently.
• Now add water. Season with salt and stir. Bring the rice to boil & cook for 5 minutes on high flame. Stir the rice and reduce the flame to medium. Cover with lid.
• Let the rice cook till two whistles. When the pressure from the cooker is released, open the lid to avoid over cooking. Add chopped coriander leaves.
• Serve hot with curd, pickle, dal or enjoy as it is.

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Masala Masoor/Red lentil Rice is a spicy and different recipe of rice. This recipe is made using right amount of spices to make it more tasty. Rice is prepared as plain, as flavorful aromatic Biryanis or Khichdi.

Masoor dal also called as Red lentil is very nutritious for health. It is easy to digest and full of flavour. Whole Masoor dal/Red lentil sprouts is also very healthy and pack full of nutrients. Rice is an wholesome food rich with carbohydrate, the body’s fuel source. Carbohydrates keep us energised so that we can carry our daily work.

Rice is easy to cook and we can make it more healthy & delicious by adding various vegetables, spices. There are so many one pot recipes made with rice and vegetables. My Masala Masoor dal rice/Red lentil rice is one such one pot recipe.

Try my other rice recipes  

Spicy Rice or Pulao 

Tomato Rice 

Veg Pulao

Ingredients:

• Rice – 1 cup
• Masoor dal/red lentil – ½ cup
• Chopped onion – 1
• Fresh ginger garlic paste – 1 tsp
• Cumin/jeera
• Green chilli – 1
• Chopped potato – 1
• Pea/peanut – ¼ cup
• Turmeric powder – ½ tsp
• Red chilli powder – 1 tsp
• Garam masala powder – 1 tsp
• Chopped tomato – ½
• Salt – to taste
• Oil – 1 tbsp
• Hing/asafoetida – 1/ tsp
• Curry leaves – 8 to 10
• Water – as required

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Method:

• Heat oil in a pressure cooker or cooking pot/pan.
• Add jeera and green chilli.
• Then add curry leaves. Masoor dal/red lentil and curry leaves has a great combination of taste. Though curry leaves is widely used in many recipes, don’t miss curry leaves in any Masoor dal/red lentil recipe.
• Add peanuts.
• Let the peanut become light pink. Then add hing and ginger garlic paste. Sauté for a while.
• Add chopped onion, peas and potato. Season with little salt.
• Cook till onion is golden brown.
• Now add all the dry powdered spices except salt. Sauté.
• Add washed rice and mix gently. Add required amount of water and mix.
• Season with salt.
• Half cook the rice on high flame.
• In the mean time wash and soak the Masoor dal/red lentil. We are not adding Masoor dal/red lentil along with rice immediately as the rice takes more time to cook than dal and we don’t want to overcook the dal, as the dal will get coated over the rice.
• After the rice is half cook add the dal and mix. Add water if required.
• Simmer the flame and let it cook for 10 to 15 mins.
• Garnish this yummy Masoor dal rice /Red lentil rice with chopped coriander leaves and serve hot.

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How to make Veg pulao/Vegetable Pulao/Pulao Recipe

Generally rice and vegetables are cooked separately and then mixed together. Some add some spices to the rice while cooking to give aroma and make it more flavorful. I have too added some spices to give a nice flavor and aroma but with a twist, preserving the original color of rice and vegetables.

For preparing this recipe choosing the rice is very important. Use good quality long grain basmati rice with good aroma. Generally beans, carrot, peas cauliflowers are the vegetables used to prepare the pulao. This combination of vegetables has a good balance of color and taste. You can add some vegetables of your choice also.

Try my other rice recipes

Masala Masoor Rice

Spicy Rice or Pulao

Tomato Rice 

 Balancing the proportion of rice and vegetables is very important. It should not happen that one has to hunt for the vegetables while eating. Also the vegetables should not be more than the rice or else it we will feel as we are eating only vegetables. So rice and vegetables in the proportion of  2:1 ratio respectively.

Remember rice after cooking will increase almost double its original quantity while on the other side vegetables on cooking will reduce approximately ¼ to half its original quantity.

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So sometimes take a break of eating daily that plain rice and try this recipe.

Ingredients:

• Long grain Basmati rice – 1 cup
• Diced carrot – ¼ cup
• Chopped beans – ¼ cup
• Chopped cauliflower – ¼ cup
• Capsicum – ¼ cup
• Chopped Green chilli – 1
• Star anise/chakra phool – 1 or 2 petal of a piece
• Stone flower/dagad phool – 1”
• Javitri/mace – ½
• Cardamom/elaichi – 1
• Cumin/jeera – ½ tsp
• Clove – 2 to 4
• Black pepper – ½ tsp
• Salt – to taste
• Water – to cook rice
• Oil – 2 tbsp

Method:

• Wash the rice properly. Soak it in water for ½ hour.
• In the mean time roast the whole spices and let it cool down. Remove the seeds from the cardamom. Make a powder of it using mortar and pestle. Add ½ tsp of salt for easily getting it powdered. Stone flower will not break much and remain as pieces, so don’t take more effort. Keep the powder aside.

 

 

• Drain the water from the rice and cook it in boiling water for 10 minutes. Add salt to the water.
• After 10 minutes drain the excess water from the rice. The time for cooking rice will differ as different variety of rice takes different time to cook. So check by pressing it between the fingers, it should be 90% cooked. Rest it will get cook with the steam in it and while cooking with vegetables.

 

• Heat 2 tsp of oil in a kadhai. Add all the vegetables except capsicum. Cook on high flame for 5 minutes with stirring.
• Now add capsicum and stir for a minute.
• Season with salt.

 

• Sprinkle 1/2 tsp of the spice powder  over the vegetables and mix.
• Also add 2 pinch of the spice powder to the cooked rice and mix gently. This will add more aroma & flavor to the cooked rice.

 

• Add cooked rice to the vegetables and mix gently to avoid breaking of the rice grains.
• Cover and cook for 5 minutes on low flame.

 

• Serve hot with any dal or simply enjoy as it is.

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How to make Spicy Rice or Pulao

I find my plate incomplete without rice. Simply can’t resist eating rice. Must be, it is same for you. Imagine that yum list of fried rice in the menu. There are varieties of rice dishes around the world. If you are weight conscious and fond of rice, have a small portion instead of avoiding the temptation. Rice is cooked by adding variety of flavours. One such recipe I’m going to share is “Spicy Rice.”

Ingredients:

• Basmati Rice(long grain rice) – 11/2 cup
• Matar/green peas – ¼ cup
• Potato – 1 medium
• Oil – 2 tbsp
• Salt – to taste
• Turmeric powder – 1/2 tsp
• Garam masal powder – 1/2 tsp

For spicy paste:

• Green chilli – 7 to 8
• Ginger – 1 inch
• Garlic – 7 to 8 clove
• Coriander leaves chopped – ½ cup
• Curry leaves – 7 to 8
• Cumin seeds – 1 tsp

Try my other rice recipes

Masala Masoor Rice 

Tomato Rice 

Veg Pulao

Method:

• For making spicy paste grind together green chillies, jeera, garlic, ginger, coriander leaves and curry leaves to a coarse paste without adding water. For curry leaves you can add it to make a paste or add as it is.

• Chop potato into large pieces. Here i have used the potato along with the skin you can peel it off if you dot want it. Also wash the matar/green peas and keep it aside.
•  
•   
• Heat oil in a pressure cooker. Add the paste and cook it for 2 minutes. Add a pinch of salt so that the green color of the paste is preserved.
• Sauté it till the oil starts separating. 
• Now add chopped potato and green peas/matar.

• Cook it for a minute.
• Add turmeric powder & garam masala powder.
• Mix all the ingredients properly.
• Finally add rice and give a nice mix.

• Add water & salt to taste. Aged rice require double the water to its quantity.
• Let it boil for 5 minutes on high flame. Stir & keep the flame on medium.
• Cover with lid. Cook till 2 whistle & switch off the gas. 
• Let the pressure let off the pressure cooker.
• Garnish with coriander leaves and lemon.
• Serve hot with tomato and cucumber salad.

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How to make delicious Healthy Tawa Pulao

The vegetables and ghee used helps in balancing the spices and moreover it makes the dish more colorful and appealing. Along with rice we are eating vegetables too, thus making the dish tasty and healthy. I have tried to add many vegetables to make the dish healthy.

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Of all the vegetables used remember that capsicum is the most important ingredient never to miss out. Capsicum gives that peppery taste to the rice which no spice can give, so don’t skip capsicum. Other vegetables can be of your choices.

Use colorful vegetables like capsicum, peas, carrot, beans, cauliflower, potato, tomato which helps in making the dish colorful and appealing.

Tawa pulao is a famous dish in street food. The joy and fun for enjoying tawa pulao is to eat it from street food corner. The rice and vegetables cooked on those huge tawa has a distinct taste and flavor.

But still we can try cooking tawa pulao at home and it too comes out to be delicious.

Try my other rice recipes Masala Masoor Rice, Spicy Rice or Pulao, Tomato Rice, Veg Pulao.

Ingredients:

• Cooked rice – 2½ cups
• Potato – 1 small (diced)
• Chopped Cauliflower – 1 cup
• Diced capsicum – 1 no
• Finely chopped carrot – ½ cup
• Sweet corn – ½ cup
• Chopped mushroom – 1 cup
• Sliced tomato – 1 small
• Fresh ginger garlic paste – 2 tsp
• Turmeric powder – ½ tsp
• Red chilli powder – 1 tsp
• Garam masala/kala masala – 2 to 3 tsp
• Coriander powder – 1 tsp
• Whole black pepper – 8 to 10
• Cumin/jeera – 1 tsp
• Tej patta/Bay leaf – 2 no
• Laung/clove – 4 to 5
• Green chilli – 1 to 2
• Salt – to taste
• Oil – 2 to 3 tbsp
• Ghee – 1 tbsp

Method:

• Cook the rice with salt and keep aside for cooling. Sprinkle some freshly grounded black pepper.

• In another pan bring water to boil. Add 1 tsp of salt. Add chopped potato and cauliflower to the water and cook it till they are firm and not soft.  

• In a kadhai or pan heat 3 tbsp of oil. Use a wide and deep bottom kadhai for easy mixing. Also use an iron kadhai if possible. It will give a street food like taste to the pulao. Don’t worry if you don’t have it, use a normal kadhai or a pan available with you.
• Add ginger garlic paste. I always use mortar and pestle for making the paste, adding cumin/jeera along with ginger and garlic.
• Add Tej patta/bay leaves, whole black pepper, clove/laung and green chilli.

• Then add all the dry spice powder and stir fry for few seconds. In the ingredients I have mentioned garam masala or kala masala, now this kala masala is a type of garam masala used specially in Maharashtra state in India. Various whole spices are roasted and grinded to a powder. It is dark brown to black in colour so called kala masala. It is very strong in taste. You can also use Everest garam masala in place of kala masala.
• To this add all the vegetables including cooked potato and cauliflower. I have removed the seed and pulp of tomato and sliced it to avoid adding more moisture to the vegetables.

• Season the vegetables with salt and mix properly.
• Cook the vegetables on high flame with continuous and gentle stirring. This is very important as the vegetables should be cooked and get a crunchy layer from outside.
• Once the vegetables are cooked, add the cooked rice and mix gently.
• Add salt if required.
• Add 1 tbsp of ghee over the rice and cover with lid.
• Let the rice cook for 2 minutes so that all the flavours of spices gets blended with the rice.

• Garnish with coriander leaves and serve hot with mint Raita.

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