Tomato Pulav
This is a super easy variety rice item and so tasty! This also works as an excellent lunch box menu. I usually pack this for Monday lunch for my husband, making use of leftover rice from the weekend.
This recipe of Tomato Pulav is one of my mother’s specialty and my favorite bits are the crunchy onions and cashew. It is also one of our go to dish for large gatherings. I prepared this for our housewarming gathering and it was a major hit, receiving lots of praises! You can prepare the tomato gravy in advance and prepare fresh hot rice for mixing before the guests arrive.
So, let’s get right to it!
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Ingredients
- 1 cup rice (cooked I have used sona masoori for this recipe)
- 3 tsp oil
- 3 big ripe tomatoes chopped
- 2 green chili slit
- 1 onion sliced
- 1 capsicum sliced
- 1/4 cup cashews
- 1/4 tsp turmeric
- 1-2 tsp chili powder depending on spice preference
- 1 tsp sambhar powder
- 1 tbsp coriander chopped
- salt as per taste
Ingredients
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Instructions
- Keep all the ingredients ready.
- Heat 3 tsp oil in pan
- Add 1 onion (sliced) and sauté till translucent
- Add 1 capsicum (sliced), 1/4 cup cashews, and required salt. Sauté and cook for 2 minutes, in high flame.
- Turn off flame and keep aside.
- Heat oil in a kadai. Add 2 bay leaves, 1 star anise, few javitri strands, 1 black cardamom, 1/2 tsp pepper and 1 inch cinnamon.
- Once the whole spices turn aromatic, 3 big ripe tomatoes (chopped) and 2 green chili (slit). Sauté well. Add 1/4 tsp turmeric, 1-2 tsp chili powder, 1 tsp sambhar powder and salt to taste. Sauté well.
- Once the tomatoes turn soft and raw smell disappears, turn off the flame.
- Add 1 tbsp coriander and mix well.
- Now add 1 cup rice (cooked). I have used sona masoori for this recipe. Mix gently to incorporate well.
- Top with the sautéed onion, capsicum and cashews. Tomato Pulav is ready!