Tomato Pulao is a delicious main dish and a popular South Indian cuisine. It can be served for brunch, lunch, or dinner and is prepared in almost every South Indian home. To prepare this hearty and creamy pulao, you only need a few typical kitchen items.
Ingredients of Tomato Pulao
Here’s how to make Tomato Pulao at home
1. Take rice in a large bowl. Wash it well three to four times, then once under running water. Add 8 cups of water to a pot and bring to a boil. Cook the rice in the pot until all of the water is absorbed and evaporated.
2. In a pan, heat refined oil. Add the chopped ginger, chana dal and mustard seeds. Give them a minute to saute. Add the peanuts now and stir until they are cooked. Add asafoetida, curry leaves and cashew nuts now. Thoroughly combine all the ingredients.
3. Add the chopped onions now, stir and cook until they turn golden brown. Add the chopped tomatoes now, and season with salt to taste. Cook until the tomatoes are soft, about 6 to 8 minutes.
4. Add the turmeric powder and Kashmiri red chilli powder now, and simmer for one minute. After that, add desi ghee to give the masala a lovely flavour and scent.
5. Now add the hot rice and finely chopped coriander leaves to the tomato masala. Stir thoroughly, cook for one minute, and then turn off the heat. It’s time to serve the tomato rice.