Spicy Tomato Pulao with Vegetables
- luvlittlehearts
- Sep 6, 2016
- 2 min read
Ingredients
3 cups sona masoori rice(or basmati rice)
1 tsp ghee/clarified butter
2 tbsp vegetable oil
1 tsp cumin seeds
1 bay leaf
3 cloves
4 cardamom
1 inch cinnamon stick
1 large onion cut to ⅓ inch long slices
10 garlic cloves cut to halves
4-5 green chillies slit in the middle(use accordingly)
1 tsp ginger-garlic paste
3 tomatoes diced
2 carrots diced to ½ inch slices
1 cup peas
½ cup corn
1-2 tsp red chili powder(use accordingly)
1 tsp salt ( or to taste)
⅓ tsp turmeric powder
½ cup light coconut milk (optional)
3 cups of water
Cilantro/Coriander leaves- ½ bunch finely chopped
Juice of ½ lemon
Method: Wash and soak the rice for at least 30 minutes. In a pressure cooker or a thick bottomed deep dish pan, add the ghee and oil. Keep the flame on medium heat. Once it gets lightly hot, add the cumin seeds, cloves, cardamom, and cinnamon. After about 30 seconds, add the sliced onions and garlic. Keep sautéing until it is slightly translucent or browned, maybe about 2-3 minutes on medium heat. Then add the ginger-garlic paste, cut tomatoes, green chillies, red chilli powder, salt and turmeric and sauté. After the tomotoes disintegrate a bit for about 2-3 minutes, add the soaked rice and very gently mix everything. Add the coconut milk and water. Check for salt and spices. If you want to add more chilli powder, you can do that now. Bring it to a boil, add veggies, cilantro, and lemon juice. Cover, reduce the flame to lower medium and cook for 20 minutes or 2 whistles (if in a pressure cooker). Turn off the heat and let it sit for another 15 minutes without opening. Serve with Raita.
Happy Cooking!
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