Tomato pulao is a one pot scrumptious tangy spicy pilaf made with rice, tomatoes, combine veggies, herbs and spices. That is a simple and attractive tomato pilaf made in a stovetop stress cooker and will be simply made in a pan or On the spot pot. You can also make this recipe with out the blended veggies and it’ll nonetheless style good.

tomato pulao served on a white plate

I make this tomato pulao on events after I wish to make a hearty tomato based mostly rice dish with combine greens.

Tomato pulao because the identify suggests has extra tomatoes added to it and is a hero ingredient on this dish. Thus there’s a good tangy tasty that you simply get within the dish. I make this pulao in the same approach, I make the South Indian Mushroom Biryani.

To make the pulao extra nutritious, I’ve additionally added some blended veggies along with the tomatoes.

I do add veggies after I wish to use all of the leftover veggies from the fridge. However you may also make this tomato pulao minus the blended veggies. This can be a barely spicy model. Do scale back the inexperienced chilies, black pepper and crimson chili powder for a frivolously spiced style.

Vegetable pulao is a type of dishes which assist me in making fast meals when I’ve much less time readily available. All I’ve to do is to make the Pulao after which pair it with raita, yogurt or a fast veggie salad.

Tomato is certainly one of my favourite components to be added to recipes. I embody it in many of the dishes that I make. For those who like tomatoes then do verify the next recipes:

Serve tomato pulao scorching or heat garnished with coriander leaves. Accompany plain yogurt, raita or a veggie salad by the aspect.

Step-by-Step Information

Easy methods to make Tomato Pulao


1. Rinse 1 cup of rice very nicely in water after which soak the grains in water for 20 to half-hour. You need to use basmati rice or any common rice for the pulao. I used the Indian number of surti kolam rice.

soaked rice in water

2. After 20 to half-hour drain the water from the rice and hold them apart.

rice in a pan

3. When the rice is soaking, prep the veggies and hold them apart. Additionally crush (½ inch ginger + 3 to 4 garlic cloves + 1 to 2 inexperienced chilies) to a semi wonderful paste in a mortar-pestle. It’s also possible to use a small chutney grinder to make this paste.

ginger garlic green chilli paste

Making tomato pilaf

4. Warmth 2 tablespoons of any impartial flavored oil or ghee in a 2 litre stovetop stress cooker. Add the next entire spices and fry them for a number of seconds until they develop into aromatic.

  • 1 inch cinnamon
  • 2 cloves
  • 2 inexperienced cardamoms
  • 1 small star anise
  • 1 tejpatta or Indian bay leaf
  • 1 teaspoon cumin seeds

It’s also possible to add about 1 teaspoon of fennel seeds and eight to 10 curry leaves whereas frying the entire garam masala.

spices in a pressure cooker

5. Then add ⅓ cup finely chopped onions.

chopped onions added to cooker

6. Stir and saute the onions stirring typically until they develop into mild golden on low to medium low warmth.

sauteing onions

7. Add the crushed ginger+garlic+inexperienced chili paste together with 2 tablespoons of chopped coriander leaves and 1 teaspoon of chopped mint leaves.

adding paste to cooker

8. Stir and saute for some seconds or until the uncooked aroma of the ginger and garlic goes away.

sauteing ginger garlic paste

9. Then add ¾ cup tightly packed finely chopped tomatoes.

added tomatoes

10. Stir and saute stirring typically until the tomatoes develop into pulpy and soften.

sauteing tomatoes

11. Now add ¼ teaspoon turmeric powder, ½ teaspoon crimson chili powder and ¼ teaspoon black pepper or crushed black pepper. Stir and blend once more.

spices added

12. Add the veggies – about ¾ to 1 cup chopped combine greens. You possibly can add greens like peas, snow peas, carrots, french beans, potatoes, cauliflower, broccoli and mushrooms. The addition of veggies can also be optionally available.

vegetables added

13. Stir and saute for 1 to 2 minutes.

sauteing veggies

14. Then add the rice. Stir and saute for a minute.

rice added

Cooking Tomato Pulao

15. Pour 1.75 cups water. It’s also possible to make this pulao in a pot or pan. Simply add 2 to 2.5 cups of water if making tomato pulao in a pan.

water added to cooker

16. Season with salt as required. Stir and blend very nicely. Stress prepare dinner pulao on medium warmth for about 10 to 12 minutes or for two to three whistles.

tomato pulao season with salt

17. Let the stress quiet down by itself. Then solely take away the rid and gently fluff the rice.

cooked tomato pulao in cooker

18. Serve Tomato Pilaf garnished with 1 to 2 tablespoons of chopped coriander leaves. Accompany plain yogurt, raita or a veggie salad by the aspect.

This pulao style finest when eaten freshly cooked scorching or heat.

tomato pulao served on a white plate

Extra scrumptious rice recipes

  • Biryani – an genuine dum cooked vegetable biryani.
  • Capsicum rice – simple, fast and scrumptious one-pot capsicum pulao.
  • Peas pulao – fragrant and attractive inexperienced peas pulao.
  • Pudina rice – spicy and attractive one-pot aromatic mint rice.

For those who made this recipe, please make sure you price it within the recipe card beneath. Sign Up for my electronic mail e-newsletter or you may comply with me on Instagram, Facebook, Youtube, Pinterest or Twitter for extra vegetarian inspirations.

Tomato pulao is a one pot scrumptious tangy spicy pilaf made with rice, tomatoes, combine veggies, herbs and spices.

Prep Time 30 minutes

Prepare dinner Time 20 minutes

Complete Time 50 minutes

Servings 3


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This Tomato Pulao put up from the archives (April 2015) has been republished and up to date on 27 September 2021.

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