tomato pulao

tomato pulao recipe with step by step photos. this is an easy, tasty and tangy tomato pulao recipe made in pressure cooker. to make the pulao more nutritious, i have also added some mix veggies along with the tomatoes. you can make this pulao minus the mixed veggies also.

tomato pulao recipe

vegetables pulao is one of those dishes which help me in making quick meals when i have less time on hand. all i have to do is to make the pulao and then pair it with a raita or a quick veggie salad.

tomato pulao as the name suggests have more tomatoes added to it. so there is a nice tang in the pulao. i make this pulao in a similar way, i make the south indian mushroom biryani. i have also posted the recipes of:

i do add veggies when i want to use all the leftover veggies from the fridge. but you can also make this tomato pulao minus the mixed veggies. this is a slightly spicy version. do reduce the green chilies and red chili powder for a lightly spiced taste.

serve tomato pulao garnished with coriander leaves. accompany plain yogurt, raita or a veggie salad by the side.

how to make tomato pulao

preparation

1. rinse rice very well in water and then soak the grains in water for 30 minutes. you can use basmati rice or any regular rice for the pulao. i used surti kolam.

rice for tomato pulao recipe

2. after 30 minutes drain the rice and keep aside.

rice for tomato pulao recipe

3. when the rice is soaking, prep the veggies and keep aside. also crush (½ inch ginger + 3 to 4 garlic cloves + 1 to 2 green chilies) to a semi fine paste in a mortar-pestle. you can also use a small chutney grinder to make this paste.

paste for tomato pulao recipe

making tomato pulao

4. heat 2 tbsp oil or ghee in a pressure cooker. add the whole spices and fry them for a few seconds till they become fragrant – 1 inch cinnamon, 2 cloves, 2 green cardamoms, 1 small star anise, 1 tejpatta or indian bay leaf, 1 tsp cumin seeds/jeera. you can also add about 1 tsp fennel seeds and 8 to 10 curry leaves while frying the whole garam masala.

spices for tomato pulao recipe

5. then add ⅓ cup finely chopped onions.

onions for tomato pulao recipe

6. stir and saute the onions till light golden.

sauteing onions for tomato pulao recipe

7. add the crushed ginger+garlic+green chili paste along with 2 tbsp chopped coriander leaves and 1 tsp chopped mint leaves.

adding paste for tomato pulao recipe

8. stir and saute till raw aroma of the ginger and garlic goes away.

sauteing tomato pulao masala

9. then add ¾ cup tightly packed finely chopped tomatoes.

adding tomatoes for pulao recipe

10. stir and saute till the tomatoes become pulpy and soften.

sauteing tomatoes for tomato pulao recipe

11. now add ¼ tsp turmeric powder, ½ tsp red chili powder and ¼ tsp black pepper or crushed black pepper. stir again.

spices for tomato pulao recipe

12. add the veggies – about ¾ to 1 cup chopped mix vegetables. you can add vegetables like peas, snow peas, carrots, french beans, potatoes, cauliflower, broccoli and mushrooms. adding veggies is also optional.

vegetables for tomato pulao recipe

13. stir and saute for 1 to 2 minute.

sauteing veggies for tomato pulao recipe

14. then add the rice. stir and saute for a minute.

rice for tomato pulao recipe

cooking tomato pulao

15. pour 1.75 cups water. you can also make this pulao in a pot or pan. just add 2 to 2.5 cups water if making tomato pulao in a pan.

water for tomato pulao recipe

16. season with salt. stir very well. pressure cook pulao on a medium flame for about 10 to 12 minutes or for 2 to 3 whistles.

tomato pulao recipe

17. let the pressure settle down on its own. then remove the rid and gently fluff the rice.

tomato pulao recipe

18. serve tomato pulao garnished with 1 to 2 tbsp of chopped coriander leaves. accompany plain yogurt, raita or a veggie salad by the side.

tomato pulao recipe

more delicious rice recipes

  • biryani – an authentic dum cooked vegetable biryani.
  • capsicum rice – easy, quick and delicious one-pot capsicum pulao.
  • peas pulao – aromatic and tasty green peas pulao.
  • pudina rice – spicy and tasty one-pot fragrant mint rice.
STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

Tomato Pulao

4.8 from 10 votes
this is an easy, tasty and tangy tomato pulao recipe made in pressure cooker
tomato pulao recipe
Author:Dassana Amit
Prep Time:30 mins
Cook Time:20 mins
Total Time:50 mins
Course:main course
Cuisine:north indian
Servings (change the number to scale):3 to 4
(1 CUP = 250 ML)

INGREDIENTS

main ingredients

  • 1 cup basmati rice or regular rice
  • 2 large tomatoes or 150 grams tomatoes or ¾ cup finely chopped tightly packed tomatoes
  • 1 medium onion or 1/3 cup finely chopped onions
  • ½ inch ginger + 3 to 4 garlic + 1 to 2 green chilies - crushed to a paste in mortar-pestle or a small grinder, about ½ tablespoon ginger+garlic+green chili paste
  • ¾ to 1 cup chopped mix vegetables likes carrots, beans, peas, cauliflower, mushrooms and potatoes
  • ¼ teaspoon turmeric powder (ground turmeric)
  • ½ teaspoon red chili powder
  • ¼ teaspoon black pepper powder or crushed black pepper
  • 2 tablespoon chopped coriander leaves

    (cilantro leaves)

  • 1 teaspoon chopped mint leaves
  • 1.75 cups water
  • 2 tablespoon oil or ghee (clarified butter)
  • 1 to 2 tablespoon chopped coriander leaves for garnish
  • salt as required

whole spices for tomato pulao

  • 1 inch cinnamon
  • 2 cloves
  • 2 green cardamoms
  • 1 small star anise (chakriphool)
  • 1 tej patta (indian bay leaf)
  • 1 teaspoon cumin seeds

INSTRUCTIONS

preparation for tomato pulao

  • rinse rice very well in water and then soak the grains in water for 30 minutes. you can use basmati rice or any regular rice for the pulao. i used surti kolam.
  • after 30 minutes drain the rice and keep aside.
  • when the rice is soaking, prep the veggies and keep aside. 
  • also crush (1/2 inch ginger + 3 to 4 garlic + 1 to 2 green chilies) to a semi fine paste in a mortar-pestle. you can also use a small chutney grinder to make this paste.

making tomato pulao

  • heat 2 tbsp oil or ghee in a pressure cooker. 
  • add the whole spices and fry them for a few seconds till they become fragrant - 1 inch cinnamon, 2 cloves, 2 green cardamoms, 1 small star anise, 1 tejpatta or indian bay leaf, 1 tsp cumin seeds/jeera
  • then add 1/3 cup finely chopped onions.
  • stir and saute the onions till light golden.
  • add the crushed ginger+garlic+green chili paste along with 2 tbsp chopped coriander leaves and 1 tsp chopped mint leaves.
  • stir and saute till raw aroma of the ginger and garlic goes away.
  • then add 3/4 cup tightly packed finely chopped tomatoes.
  • stir and saute till the tomatoes become pulpy and soften.
  • now add 1/4 tsp turmeric powder, 1/2 tsp red chili powder and 1/4 tsp black pepper or crushed black pepper. stir again.
  • add the veggies - about 3/4 to 1 cup chopped mix vegetables. stir and saute for 1 to 2 minute.
  • then add the rice. stir and saute for a minute.
  • pour 1.75 cups water.
  • season with salt. stir very well. pressure cook tomato pulao on medium flame for about 10 to 12 minutes or for 2 to 3 whistles.
  • let the pressure settle down on its own. then remove the rid and gently fluff the rice.
  • serve tomato pulao garnished with coriander leaves. accompany plain yogurt, raita or a veggie salad by the side.

NOTES

  1. you can also make this pulao in a pot or pan. just add 2 to 2.5 cups water if making tomato pulao in a pan.

NUTRITION INFO (approximate values)

Nutrition Facts
Tomato Pulao
Amount Per Serving
Calories 366 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 43mg2%
Potassium 338mg10%
Carbohydrates 61g20%
Fiber 4g17%
Sugar 2g2%
Protein 6g12%
Vitamin A 2845IU57%
Vitamin C 13.2mg16%
Calcium 60mg6%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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37 comments/reviews

  1. hellooo

    This blog is really Amazing
    Beautiful Description of Recepies
    ( specially how you have given photos for every step )
    i have tried pudina pulao recently and it turned out super tasty

    thank you soo much

    Best wishes to you

  2. Prepared this for my husbands lunch box. As he shared with his collegues, they complimented this dish as more tasty than Paradise hotels biryani. Thank you. Will keep trying your other delicious dishes too.

  3. No doubt loved a lottt yesterday night… All Your recipes turns out so wonderful in the very first attempt whether its pulao, curry, dal, sweets.. Your recipes encourage me to try more everyday which keeps me engaged at home.. I respect You a lot for all the efforts You take for Your readers and share Your lovely recipes which makes us proud in our family.. God bless You and Your family 🙂 I had commented on greek yoghurt shrikhand post but can’t find there 🙁5 stars

  4. Tried this pulao recipe several times. It’s a SUPER-DUPER HIT. Everyone at our home loved it. Infact our neighbours’ became fan of it. With detailed explaination along with the pictures, makes your recipes easy and simpler to prepare for anypne. Thank you so much for sharing such a tasty recipe.5 stars

  5. Hi, Dassana,

    Tried out this recipe based only on your post(since I am a newcomer to cooking) and it turned out very well – thanks to your detailed explanations and nice photographs. I was able to improvise the second time.Am not very good at the right proportions and quantities.
    Tell me if one can make variations to the quantities of the ingredients.For example if I want a more spicy palao can i add more garlics and chillies to make the paste.

    Venkatesh5 stars

    • Thanks. You can easily make many variations in the recipe. For a spicy pulao, you can increase red chili powder or add more green chilies along with a little more of ginger and garlic. Say 3 to 4 green chilies with 1 inch ginger and 6 to 7 garlic. But will be very spicy.

  6. I am so glad that I found your website because Indian food is becoming my favorite besides Italian so healthy and flavorful.Please send me updates with any new recipes.
    Thank you

  7. I use a pressure cooker, though an American style. I never understand what “two whistles” or more mean, since my pressure cooker just has a constant hissing when processing. Can you interpret how to use for an American pressure cooker, please? What does that mean in terms of time, after the pressure is adequate? Thanks!

  8. The tomato pulao made a super dinner dish. So very simple to make, had the most soothing and fragrant aroma as always with so many of your dishes and was a treat both visually and taste-wise. People lost their night’s sleep “complaining” that the dish was so very refreshing. Thank you as always for presenting us with such brilliant recipes and helping us get accolades.5 stars

    • welcome hemanth. glad to know that you got praises from your friends. they are right as you are a very good home chef. thanks again for sharing positive review on recipes.