Volcanic Tomato Pulao Recipe

Name: Volcanic Tomato Pulao
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: Serves 1 or more
Ingredients: 1 cup Basmati rice; Tomato Paste; Tomato Ketchup; 2 cloves garlic, minced; 1 large onion, finely chopped; 2 large ripe tomatoes, finely chopped; 2-3 green chilies, finely chopped (adjust to taste); Fresh Mint Leaves; 2 tablespoons fresh coriander leaves, chopped (for garnish); Curry Leaf; Whole Black Peppercorn; Cloves; Cinnamon Sticks; Green Cardamoms; Red Chilies; Turmeric Powder; Cumin Powder; Coriander Powder; Mango Powder; Oil; Salt to taste; 2 cups water (or as needed for rice)

Get ready for a flavor explosion! This Volcanic Tomato Pulao is an incredible Indian rice dish with a vibrant tomato-based sauce and aromatic spices. The perfect blend of sweet, tangy, and savory flavors will tantalize your taste buds with every bite. A quick and easy weeknight meal or a show-stopping dish for your next gathering – this pulao is guaranteed to impress! Prepare for a culinary adventure!

Prep Time 20 mins

Cook Time 80 mins

Calories 281.4 kcal

Protein 11g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Volcanic Tomato Pulao

1 cup Basmati rice
Tomato Paste
Tomato Ketchup
2 cloves garlic, minced
1 large onion, finely chopped
2 large ripe tomatoes, finely chopped
2-3 green chilies, finely chopped (adjust to taste)
Fresh Mint Leaves
2 tablespoons fresh coriander leaves, chopped (for garnish)
Curry Leaf
Whole Black Peppercorn
Cloves
Cinnamon Sticks
Green Cardamoms
Red Chilies
Turmeric Powder
Cumin Powder
Coriander Powder
Mango Powder
Oil
Salt to taste
2 cups water (or as needed for rice)

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How to Make Volcanic Tomato Pulao

Rinse the basmati rice thoroughly under cold water until the water runs clear.
Heat the vegetable oil in a large pot or pan over medium heat. Add the chopped onions and sauté until golden brown.
Add the grated ginger, minced garlic, and green chilies. Sauté for another minute until fragrant.
Stir in the turmeric powder, red chili powder, cumin powder, coriander powder, and garam masala. Cook for 30 seconds, stirring constantly, until fragrant.
Add the chopped tomatoes and cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Add the rinsed rice and salt. Stir well to coat the rice with the tomato mixture.
Pour in 2 cups of water (adjust as needed depending on the rice and your preference). Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed. Do not lift the lid during this time.
Once cooked, fluff the rice with a fork. Garnish with fresh coriander leaves.
Serve hot and enjoy your explosive Volcanic Tomato Pulao!

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

25g

Fat

Carbs

15g

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Main Courses Lunch Main Dish / Dinner Side Dishes Asian Indian Vegetarian Gluten Free Summer Recipes Game Day Recipes One Pot Meals

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Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion Lunch Main Dish Side Dishes Rice Vegetables Asian Indian Potluck Dinner Party Finger Food Holiday Event Romantic Vegan Vegetarian Food Processor Blender Stove Top Dietary One Dish Meal Stir Fry Comfort Food Valentines Day Pasta Rice And Grains Long Grain Rice Onions Tomatoes Taste Mood Savory To Go Equipment Small Appliance Mixer Presentation Served Hot Technique 4 Hours Or Less