Tomato pulao Recipe

Step 1: To begin making the Tomato pulao recipe, soak basmati rice for 10 to 20 minutes

Step 2: Chop tomatoes, slice onion and prepare all ingredients required

Step 3: In a small mixer jar add coriander seeds, cumin seeds,poppy seeds, cinnamon stick, cloves and whole black peppercorn and grind to a powder

Step 4: Now add the rest of the ingredients like the green chillies, ginger, garlic, red chilli powder, turmeric powder, onion and ginger with very little water and blend till smooth

Step 5: In a large heavy bottomed pan heat oil and ghee, add jeera and let it crackle, now add bay leaf and then add sliced onions

Step 6: Saute until the onions are golden and then add the ground paste and saute on a low flame

Step 7: Keep stirring or else the masala will stick to the bottom of the pam

Step 8: Cook for a couple of minutes until the raw smell disappears and the oil separates

Step 9: Once done add tomatoes and mint leaves and cook for a minute till the tomatoes turn soft

Step 10: After the tomatoes are soft add 1 cup of water, salt to taste, sugar and lemon juice

Step 11: Bring it to a boil and add the rice and mix everything well until combined

Step 12: Now add another 3/4 cup of water bring it to a boil

Step 13: Lower the flame to simmer and cook covered for 15 minutes or until all the liquid is evaporated

Step 14: Turn of the heat, let the Tomato Pulao sit for 10 minutes and then serve hot

Step 15: Serve Tomato pulao with Burani Raita or any other raita of your choice for a delicious meal