Tomato Pulao | Tomato Pilaf

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Tomato pulao is a one pot delicious tangy spicy pilaf made with rice, tomatoes, mix veggies, herbs and spices. This is an easy and tasty tomato pilaf made in a stovetop pressure cooker and can be easily made in a pan or Instant pot. You can make this recipe without the mixed veggies and it will still taste good.

tomato pulao served on a white plate with text layover.

I make this tomato pulao on occasions when I want to make a hearty tomato based rice dish with mix vegetables.

Tomato pulao as the name suggests has more tomatoes added to it and is a hero ingredient in this dish. Thus there is a nice tangy tasty that you get in the dish. I make this pulao in a similar way, I make the South Indian Mushroom Biryani.

To make the pulao more nutritious, I have also added some mixed veggies together with the tomatoes.

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, black pepper and red chili powder for a lightly spiced taste.

Vegetable 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 raita, yogurt or a quick veggie salad.

Tomato is one of my favorite ingredients to be added to recipes. I include it in most of the dishes that I make. If you like tomatoes then do check the following recipes:

Serve tomato pulao hot or warm garnished with coriander leaves. Accompany plain yogurt, raita or a veggie salad by the side.

Step-by-Step Guide

How to make Tomato Pulao

Preparation

1. Rinse 1 cup of rice very well in water and then soak the grains in water for 20 to 30 minutes. You can use basmati rice or any regular rice for the pulao. I used the Indian variety of surti kolam rice.

soaked rice in water

2. After 20 to 30 minutes drain the water from the rice and keep them aside.

rice in a pan

3. When the rice is soaking, prep the veggies and keep them 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.

ginger garlic green chilli paste

Making tomato pilaf

4. Heat 2 tablespoons of any neutral flavored oil or ghee in a 2 litre stovetop pressure cooker. Add the following 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 teaspoon cumin seeds

You can also add about 1 teaspoon of fennel seeds and 8 to 10 curry leaves while frying the whole garam masala.

spices in a pressure cooker

5. Then add ⅓ cup finely chopped onions.

chopped onions added to cooker

6. Stir and saute the onions stirring often till they become light golden on low to medium low heat.

sauteing onions

7. Add the crushed ginger+garlic+green chili paste along with 2 tablespoons of chopped coriander leaves and 1 teaspoon of chopped mint leaves.

adding paste to cooker

8. Stir and saute for some seconds or till the raw aroma of the ginger and garlic goes away.

sauteing ginger garlic paste

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

added tomatoes

10. Stir and saute stirring often till the tomatoes become pulpy and soften.

sauteing tomatoes

11. Now add ¼ teaspoon turmeric powder, ½ teaspoon red chili powder and ¼ teaspoon black pepper or crushed black pepper. Stir and mix again.

spices added

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. The addition of veggies is also optional.

vegetables added

13. Stir and saute for 1 to 2 minutes.

sauteing veggies

14. Then add the rice. Stir and saute for a minute.

rice added

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 of water if making tomato pulao in a pan.

water added to cooker

16. Season with salt as required. Stir and mix very well. Pressure cook pulao on medium heat for about 10 to 12 minutes or for 2 to 3 whistles.

tomato pulao season with salt

17. Let the pressure settle down on its own. Then only remove the rid and gently fluff the rice.

cooked tomato pulao in cooker

18. Serve Tomato Pilaf garnished with 1 to 2 tablespoons of chopped coriander leaves. Accompany plain yogurt, raita or a veggie salad by the side.

This pulao taste best when eaten freshly cooked hot or warm.

tomato pulao served on a white plate

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.

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

tomato pulao recipe

Tomato Pulao

Tomato pulao is a one pot delicious tangy spicy pilaf made with rice, tomatoes, mix veggies, herbs and spices.
4.80 from 15 votes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Cuisine North Indian
Course Main Course
Diet Vegan, Vegetarian
Difficulty Level Moderate
Servings 3
Units

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 or cayenne pepper
  • ¼ teaspoon black pepper powder or crushed black pepper
  • 2 tablespoon chopped coriander leaves (cilantro)
  • 1 teaspoon chopped mint leaves
  • 1.75 cups water
  • 2 tablespoon oil
  • 1 to 2 tablespoon chopped coriander leaves for garnish
  • salt as required

Whole spices

  • 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

  • Rinse rice very well in water and then soak the grains in water for 20 to 30 minutes. You can use basmati rice or any regular rice for the pulao. I used Indian variety of surti kolam rice.
  • After 20 to 30 minutes drain the water from the rice and keep aside.
  • When the rice is soaking, prep the veggies and keep aside. 
  • Also crush (ginger + garlic + 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 oil in a pressure cooker. 
  • Add the whole spices and fry them for a few seconds till they become fragrant – cinnamon, cloves, green cardamoms, small star anise, tej patta (Indian bay leaf) and cumin seeds.
  • Then add finely chopped onions.
  • Stir and saute the onions stirring often till light golden.
  • Add the crushed ginger+garlic+green chili paste along with coriander leaves and mint leaves.
  • Stir and saute for some seconds or till raw aroma of the ginger and garlic goes away.
  • Then add finely chopped tomatoes.
  • Stir and saute till the tomatoes become pulpy and soften.
  • Now add turmeric powder, red chili powder and black pepper or crushed black pepper. Stir and mix again.
  • Add the mix vegetables. Stir and saute for 1 to 2 minute. The addition of veggies is optional. Even without the veggies the pulao taste good.
  • Then add the rice. Stir and saute for a minute.
  • Add the water.
  • Season with salt as required. Stir very well. Pressure cook tomato pulao on medium heat for about 10 to 12 minutes or for 2 to 3 whistles.
  • Let the pressure settle down on its own. Then only remove the rid and gently fluff the rice.
  • Serve tomato pulao hot or warm garnished with coriander leaves. Accompany plain yogurt, raita or a veggie salad by the side.

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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This Tomato Pulao post from the archives (April 2015) has been republished and updated on 27 September 2021.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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37 Comments

  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

    1. thanks a lot krity. nice to read your comment. best wishes to you too.

  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.

    1. Welcome Teju. Glad to know that everyone liked it. Yes do try some more recipes.

  3. I prepare this very often. It comes out very well each time. Thanks for the recipe5 stars

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