Food & Drink Magazine

Tomato Pulao

By Harini
I love all kind of flavored rice dishes. They are not only easy to make,taste very good but also breaks the monotony of cooking. Our traditional cooking the different courses we serve along with rice or roti-sabji is definitely  tasty but we all like to take a break and feast upon something else,don't we? :)These one pot rice meals satisfy those craving for something different while also balancing our vegetables and other nutrient supply. These kind of dishes tastes excellent in lunch box,but I some how like to make them on week-ends so that I can serve it piping hot and have a relaxed brunch.
Today's post is about making tomato bath with a little twist.Usually in Tamil cuisine tomato rice or bath is prepared in the same lines as of lemon rice or coconut rice. That is tomatoes are chopped and added to the usual tempering, and mixed with cooked rice. That is definitely tasty and I like it very much,but I wanted to sneak in something more to this simple rice and I made it in the following way.I hope you will try and let me know how you liked it :)
Tomato pulao
How to -tamoto bath-Recipe
Ingredients:
1 cup basmati rice soaked in water
1 cup chopped tomatoes
1 small onion chopped
1/4 cup fresh peas
1 teaspoon ginger paste
1 teaspoon coriander seed powder
1/2 teaspoon turmeric powder
2 dried red chillies
1 teaspoon kitchen king masala powder(optional)
1 teaspoon mustard,cumin seeds
Kasuri methi for garnishing
Oil/ghee
Salt
Methd:
1.In a thick kadai/pan,add 1 teaspoon oil/ghee,temper with cumin and mustard seeds.Add ginger paste,red chillies.turmeric powder and saute well.Next add the onions and fry till golden brown.
2.Add the chopped tomatoes,peas,kitchen king masala,coriander seed powder and cook well for 10 minutes.
3.Drain and wash the pre soaked rice.mix with the tomato masala and fry till dry,add one more teaspoon of oil/ghee.salt and mix well.Now add about two cups of water and close the pan.Cook on low flame for 15 minutes.Give about ten minutes of resting time,open the pan and garnish with kasuri methi,stir gently.Serve hot.
Notes:
1.Soaking the rice helps in rinsing off the extra starch and cooking of long seperate grains
2.Do not open the pan often while the rice and cooking and do not stir in the middle as that would turn the rice mushy.
3.It is important to rest it at least for ten minutes after taking from heat

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