Friday, June 15, 2012

Tomato Pulav


Sona Masoori Rice - 1 cup
Well Ripened Tomatoes - 3
Fresh Green Peas - 1/2 cup
Onions - 2
Cashew nuts - 5
Coconut Extract - 2 1/2 cups
Bay Leaf - 1
Clove + Cinnamon Powder - 1 tsp
Ginger Garlic Paste - 1 tsp
Turmeric Powder - 1/4 tsp
Red Chilli Powder  - 1 tsp
Pulav Masala - 2 tsps
Caraway Seeds/Shahjeera - 1/2 tsp
Mace/Javithri - 1
Star Anise - 1
Sugar - 1 tsp
Ghee - 1 tbsp
Oil/Ghee - 5 tbsps
Salt to taste

For Garnishing:

Coriander Leaves


  1. Wash rice thoroughly.
  2. Heat 1 tbsp ghee in a pan, add caraway seeds, roughly crushed mace, bay leaf, star anise and star anise. Saute until you smell a nice aroma.
  3. Add rice and fry until all the moisture evaporates. Keep aside.
  4. Heat oil/ghee in another pan.
  5. Add clove+cinnamon powder, fry for a minute on medium flame.
  6. Add chopped onions and ginger garlic paste. Saute until onion turns translucent.
  7. Meanwhile, blend tomatoes and cashew nuts into a smooth paste. Keep aside.
  8. Once onion turns translucent, add green peas and saute for 2 minutes.
  9. Now add blended tomato paste, turmeric powder, red chilli powder, sugar, pulav masala and salt. Mix well and cook until the oil starts separating.
  10. Add rice, fry for 2-3 minutes.
  11. Add coconut milk and pressure cook the rice. Do not add water.
  12. Let the rice cool little bit. Mix well.
  13. Garnish with coriander leaves.
  14. Serve hot with raitha of your choice.


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