- Rice – 1/2Cup (120gms)
- Tomatoes – 3 (230gms)
- Cumin Seeds – 1/4tsp
- Cinnamon – Small Piece
- Cloves – 2
- Cardamom – 1
- Salt – To Taste (1/4tsp + 1/8tsp)
- Kashmiri Chili Powder – 1/4tsp
- Ghee – 1/2tsp
- Hot Water – 1 1/2Cups (380gms)
- Roasted Cashew Nut Pieces – Few For Garnishing
Wash tomatoes and cut them into small pieces. Grind the tomato pieces to a paste.
Take rice in a bowl and add water and wash well. If required change water and wash rice well.
Boil 1 1/2 cups water either on stove top or in an electric kettle.
Here use a rice cooker to make the tomato pulao. Add hot water to rice cooker and switch it on to “Cook Mode”.
Heat a pan and add ghee. When ghee is hot add cumin seeds followed by cinnamon, cloves and cardamom. Fry till cumin seeds splutter. Add washed rice and mix well. Fry the rice in seasoning on low flame till moisture evaporates. When the mixture is dry observe that rice does not stick to the bottom of the pan. Transfer the prepared rice to the rice cooker. Add salt into the rice mixture and cover the bowl with lid. Cook the seasoned rice.
In the same pan add ground tomatoes and stir fry till moisture evaporates. When all the tomato mixture is dry add kashmiri chili powder and mix well.
When the rice is cooked for 10 minutes in rice cooker add the tomato mixture and mix with a fork. Cover the bowl and cook the rice for 5 minutes. After 5 minutes switch the rice cooker to “Warm Mode” and cook for 5 minutes. After 5 minutes switch off the rice cooker and remove the bowl and keep it aside. Using a fork fluff the cooked rice to separate grains. Fluffing rice using a fork would not break the cooked grains. Transfer the prepared tomato pulao to a serving dish and garnish with roasted cashew nut pieces.
Points To Remember:
Adding tomatoes at the beginning of cooking rice may be avoided as the rice would not get cooked properly due to the sourness in tomatoes.
However if time permits and to get a better flavor, soak rice one hour before making the pulao---then add the tomatoes in the seasoning and fry till dry before adding rice. When the tomatoes are dried then add rice and fry till dry—but carefully as soaked rice would be fragile. Then cook as mentioned above.
Adding ghee in seasoning gives a nice aroma to the pulao.
Instead of adding hot water, just plain cold water may be added to rice cooker bowl and switch it on to “Cook Mode” 10 minutes before frying the rice.
Kashmiri chili powder would not be too spicy but adding it gives a bright red color.
As I am having some roasted cashew nut pieces (roasted in a popcorn maker---fat free!!) I have added them as garnishing to the pulao. Fry the cashew nut pieces before making seasoning and keep them aside---then make the seasoning---but add another 1/2tsp of ghee additionally.
Serve the pulao with any paneer or vegetable gravy dish.