Nov 9, 2012
Tomato Pulao
This is a very simple,
flavored and mild rice dish. You can call it a Pulao or Tomato Bath, where the
rice gets sautéed with spices and simmered with the flavorof tomato and gets perfected under pressure cooking. This
will be good for potlucks or picnics or lunch boxes.
This recipe comes from
my mom's kitchen. Whenever I make this tomato flavored rice dish, for sure it
brings several memories of my childhood. When we were kids, for any special
occasion or for a Sunday Special Lunch or to host any guests my
mom used to make Tomato Rice as part of the menu. Back in those
days, cooking Basmati Rice was special and cooking in electric rice cooker was
even more special. I still remember how meticulously my mom used the electric rice cooker; and at the end of every occasion cleaned
and stored in a safe place, she used to treat it as a Jewel in the
Kitchen. Now -a - days, we use electric rice cooker on regular basis, which doesn't make it's usage special any more! While posting this
recipe, just felt like sharing those sweet memories.
Hope this will bring back some memories from your childhood as well.... Here is
the recipe, Njoy!
Ingredients:
Basmati Rice - 2 cups (uncooked)
Red Onion - 1 medium
Tomato - 3 or 4 (cluster tomatoes)
Green Chili - 5
Oil - 1 Tbps
Butter - 1 Tbsp
Water - 4 cups
Salt - 2 tsp
Black pepper - 1/2 tsp
Ginger Garlic paste - 1 tsp
Star anice - 1
Cardamom - 1
Clove - 3
Cinnamon - 2 ( 1 inch stick)
Nutmeg - 1 tsp
Marati Moggu - 4 (see notes)
Bay leaf - 2
Cashew Nuts - 10 (for garnish)
Preparatory Steps:
Wash and drain the rice and set aside for 30 min. Slice the onions and green Chilies length wise. Dice the tomatoes into small pieces.
Method:
Serving Tips:
This goes well with any simple raita like Cucumber Raita / Onion Tomato Raita or for non-veg lovers, it tastes best with the Masala Boiled Egg Fry or Chicken Fry. My mom always makes the Masala Boiled Egg fry as a side dish for this rice, that makes it sizzling where the guests always Aaah, Ooohh, about it!
Notes:
take care until we meet here again..
-Mythreyi
Tomato Pulao |
Ingredients:
Basmati Rice - 2 cups (uncooked)
Red Onion - 1 medium
Tomato - 3 or 4 (cluster tomatoes)
Green Chili - 5
Oil - 1 Tbps
Butter - 1 Tbsp
Water - 4 cups
Salt - 2 tsp
Black pepper - 1/2 tsp
Ginger Garlic paste - 1 tsp
Star anice - 1
Cardamom - 1
Clove - 3
Cinnamon - 2 ( 1 inch stick)
Nutmeg - 1 tsp
Marati Moggu - 4 (see notes)
Bay leaf - 2
Cashew Nuts - 10 (for garnish)
Preparatory Steps:
Wash and drain the rice and set aside for 30 min. Slice the onions and green Chilies length wise. Dice the tomatoes into small pieces.
Method:
- Heat the non-stick deep dish pan. Add Oil and butter to it.
- Once the oil is hot, add Cardamom, Cloves, Cinnamon, Nutmeg, Marati Mogga, Star Anice and saute for 1 min. You will get the nice aroma of spices.
- Add Sliced Onion and Green Chili. Saute until the oil separates from onion. Add Ginger Garlic Paste. Fry for 1 min.
- Add Chopped Tomato to the pan. Let the Tomato ooze the juices and simmer for 5 min until it becomes thick puree. (this will take a while, if you are like me then, you need some patience here :-) ).
- Now add the drained Rice to the pan and mix well. Add salt, black pepper and bay leaf and mix everything well together for 2 to 3 min. Switch off the heat.
- Add 4 cups of water to the electric rice cooker (or pressure cooker) and transfer the rice mixture to the cooker. Cook the rice until it's done.
- Once it is ready, fluff up the rice with spatula and transfer it to the serving bowl and top with fried cashew nuts.
This goes well with any simple raita like Cucumber Raita / Onion Tomato Raita or for non-veg lovers, it tastes best with the Masala Boiled Egg Fry or Chicken Fry. My mom always makes the Masala Boiled Egg fry as a side dish for this rice, that makes it sizzling where the guests always Aaah, Ooohh, about it!
Notes:
Indian Capers / Marathi Moggu |
- Marati Moggu is a Karnataka based spice in India, described as a type of caper and also known as Kapok Buds. It’s hard to get this in the (dfw) Indian Stores in USA. I always get this spice from India. This gives a very unique flavor to this rice dish and a must ingredient in this recipe. I have just come across this online Indian shop where this spice is available at a click away ww.iShopIndian.com. (that definitely saves a trip to India :-)).
- You can use long grain rice if you don't have Basmati Rice.
- If you use pressure cooker, turn it off after 2 whistles.
- If you want spicy version, increase the measure of green chilies.
- I have very few green chilies today, so I have added some red chilies to spice it up.
take care until we meet here again..
-Mythreyi
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yummy rice
ReplyDeleteNice recipe dear :)Easy to make & ideal for parties..
ReplyDeletePrathima Rao
Prats Corner
yummy and simple rice
ReplyDeletegreat-secret-of-life.blogspot.com
yummy pulao...
ReplyDeleteToday's Recipe - EGGLESS PANCAKE
VIRUNTHU UNNA VAANGA
Wow.so well prepared. I am feeling hungry now. Pls pass on that platter dear. Yumm.
ReplyDeletelooks so good and tempting
ReplyDeleteWow!! I am not getting the perfect taste of this. Will try out ur recipe soon..
ReplyDeleteSuper flavourful pulao, one of our favourite one pot meal.
ReplyDeleteI haven't tried doing rice with tomato - Food on Friday in a couple of weeks is all about tomato. HOpe you are having a good week.
ReplyDelete