Tomato Pulav with Cucumber Raita
This is a very easy to make rice variety, and can be a lifesaver, when time is a constraint.
Jumping on to the recipe,
Ingredients:
Basmati rice- 2 cups
Tomatoes- 4 to 5 (roughly chopped)
Onions- 1 (finely chopped)
Turmeric powder- 1 tsp
Garam Masala- 1 tsp (optional)
Cilantro- a handful (for garnish)
Salt- to taste
Ghee/Oil- 2 tbsps.
Notes:
1. After rinsing the rice thoroughly, keep it soaked in water for 1- 2 hours prior to cooking. A longer soaking time facilitates quicker cooking.
2. You can use any oil of your choice. Ghee really brings out the delicate flavors in this rice.
Ingredients for the Masala Paste:
Cloves- 2 to 3
Cinnamon powder- 1/2 tsp
Ginger- a small knob
Garlic- 4 to 5 cloves
Cardamom- 2 to 3 pods
Green chillies- 2 (adapt it to your spice preference)
Pearl onions/Shallots- a handful
Grind the above mentioned ingredients to a smooth paste, adding the needed water. Adding shallots really enhances the flavor in this pulav variety.
Spices for seasoning:
Cumin seeds- 2 tsps
Fennel seeds- 1 tsp
Bayleaf- 1 shredded
Preparation:
In a kadai, heat 3 tbsps of ghee. When hot, add in the bay leaf, cumin seeds and the fennel seeds. When they start to crackle, tip in the onions. Fry the onions until they appear translucent. Add the tomatoes now, and fry until the tomatoes turn slightly mushy. Add the ground masala paste, and fry over a low to medium flame, until the raw smell of the ground paste is minimized.
Add the salt, turmeric powder,and garam masala (if using). Stir well.
Drain the water from the basmati rice, and slowly add the rice, with the water needed for cooking.
Stir again, after adding the rice. Cook covered over a medium flame until the pulav is fully done.
Garnish with cilantro leaves.
Fluff the rice gently with a fork, once done.
Serve this aromatic, yummy pulav with a raita of your choice.
I served it with refreshing Cucumber raita and some store bought chips.
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| Tomato Bhath with Cucumber Raita and store bought chips |
This is a very easy to make rice variety, and can be a lifesaver, when time is a constraint.
Jumping on to the recipe,
Ingredients:
Basmati rice- 2 cups
Tomatoes- 4 to 5 (roughly chopped)
Onions- 1 (finely chopped)
Turmeric powder- 1 tsp
Garam Masala- 1 tsp (optional)
Cilantro- a handful (for garnish)
Salt- to taste
Ghee/Oil- 2 tbsps.
Notes:
1. After rinsing the rice thoroughly, keep it soaked in water for 1- 2 hours prior to cooking. A longer soaking time facilitates quicker cooking.
2. You can use any oil of your choice. Ghee really brings out the delicate flavors in this rice.
Ingredients for the Masala Paste:
Cloves- 2 to 3
Cinnamon powder- 1/2 tsp
Ginger- a small knob
Garlic- 4 to 5 cloves
Cardamom- 2 to 3 pods
Green chillies- 2 (adapt it to your spice preference)
Pearl onions/Shallots- a handful
Grind the above mentioned ingredients to a smooth paste, adding the needed water. Adding shallots really enhances the flavor in this pulav variety.
Spices for seasoning:
Cumin seeds- 2 tsps
Fennel seeds- 1 tsp
Bayleaf- 1 shredded
Preparation:
In a kadai, heat 3 tbsps of ghee. When hot, add in the bay leaf, cumin seeds and the fennel seeds. When they start to crackle, tip in the onions. Fry the onions until they appear translucent. Add the tomatoes now, and fry until the tomatoes turn slightly mushy. Add the ground masala paste, and fry over a low to medium flame, until the raw smell of the ground paste is minimized.
Add the salt, turmeric powder,and garam masala (if using). Stir well.
Drain the water from the basmati rice, and slowly add the rice, with the water needed for cooking.
Stir again, after adding the rice. Cook covered over a medium flame until the pulav is fully done.
Garnish with cilantro leaves.
Fluff the rice gently with a fork, once done.
Serve this aromatic, yummy pulav with a raita of your choice.
I served it with refreshing Cucumber raita and some store bought chips.
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