Quick & Easy One-Pot Tomato Pulao Recipe
20 minutes
1196 reads
About Quick & Easy One-Pot Tomato Pulao Recipe
This vibrant One-Pot Tomato Pulao is a delicious and effortless Indian rice dish, perfect for busy weeknights. The simple layering technique ensures perfectly cooked rice infused with the aromatic flavors of tomatoes, onions, and warming spices. Ready in under 30 minutes, it's a complete meal in one pot!Imagine a fragrant, flavorful rice dish bursting with fresh tomato tang and comforting spices. This recipe delivers just that – a wholesome and satisfying meal that's as quick to make as it is to clean up. It's ideal for a speedy lunch, dinner, or even a satisfying brunch.Get ready to enjoy this quick and easy recipe that’s sure to become a family favorite. It’s the perfect blend of convenience and deliciousness.
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Recipe Time & More
Prep10 minutes
Cook10 minutes
Total20 minutes
Ingredients
Rice & Liquids
- 1 cup Basmati Rice rinse thoroughly before use.
- 1 1/4 cup Water hot water ensures even cooking.
Aromatics & Spices
- 1 Onion finely chopped
- 2 Chili finely chopped; adjust quantity to your spice preference. jalapeno peppers can be substituted., green
- 1 tsp Ginger-Garlic Paste freshly made or store-bought.
- 2 Tomatoes medium-sized, finely chopped
- 2 clove Cloves
- 1 stick Cinnamon
- 1/4 tsp Turmeric Powder also known as haldi
- 1/2 tsp Chili Powder adjust to your spice preference., red
- 1 tsp Pav Bhaji Masala or substitute with 1 tsp garam masala. other options include biryani masala or a custom blend of spices.
Garnish & Other
- 1/2 cup Mung Bean Sprouts
- 1/4 cup Coriander fresh cilantro, chopped. also known as dhania.
- 1.5 tsp Salt adjust to taste.
- 2 tbsp Ghee ghee (clarified butter) adds a rich flavor, but vegetable oil can be used as a substitute.
Instructions
Preparation
- Wash the basmati rice thoroughly under cold running water until the water runs clear. Drain well and set aside.
- Chop all vegetables and measure out spices. Combine chopped tomatoes, Pav Bhaji Masala (or substitute), red chili powder, turmeric powder, and chopped coriander in a bowl. Set aside.
Layering & Cooking
- Heat clarified butter or oil in a pressure cooker over medium heat.
- Add cloves and cinnamon stick, allowing them to lightly toast for about 30 seconds.
- Add the chopped onions and sauté until translucent.
- Spread the tomato-spice mixture evenly over the onions.
- Add the mung bean sprouts on top of the tomato mixture.
- Evenly layer the rinsed rice over the sprouts. Sprinkle with salt.
- Carefully pour hot water over the rice, ensuring all ingredients are submerged.
- Gently stir the mixture once if desired, or leave it as is.
- Close the pressure cooker lid and cook on high heat until the first whistle.
- Reduce heat to low and cook for 5 minutes, or cook on high heat for 2 whistles (for softer rice).
Finishing Touches
- Allow the pressure to release naturally. Once the pressure is released, open the lid and gently fluff the rice with a fork.
- Serve hot, garnished with extra coriander (if desired), alongside raita (yogurt dip) and papadums (optional) for a complete meal.
Recipe Notes
Expert Tips for the Best One-Pot Tomato Pulao
- For extra flavor, toast the spices (cloves and cinnamon) in the oil before adding the onions. This enhances their aromatic qualities.
- If you prefer a spicier pulao, increase the amount of green chilies or red chili powder to your liking.
- Adjust the amount of water based on your rice preference. For firmer rice, reduce the water slightly. For softer rice, add a little more.
- Don't over-stir the pulao once the water is added, as this can break the rice grains. Gentle stirring during layering is sufficient.
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Recipe Nutrition
Calories: 178kcalCarbohydrates: 17gProtein: 2gFat: 12gPolyunsaturated Fat: 3.6gMonounsaturated Fat: 7.2gSodium: 1710mgFiber: 1gSugar: 2g
Vanitha Bhat
Articles: 29
4 Comments
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This looks so good! Appreciate the share.
Such a great recipe! Can’t wait to try it.
I’m thrilled to try this recipe!
Such a lovely dish! Thanks for sharing.