tomato pulao recipe
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4.8 from 10 votes

Tomato Pulao

This is an easy, tasty and tangy tomato pulao recipe made in pressure cooker
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: main course
Cuisine: north indian
Servings: 3 to 4
Calories: 366kcal
Author: Dassana Amit


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


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.


  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.


Calories: 366kcal | Carbohydrates: 61g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Sodium: 43mg | Potassium: 338mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2845IU | Vitamin C: 13.2mg | Calcium: 60mg | Iron: 1.9mg