Tomato Pulao Recipe

Ingredients

• ½ kg basmati rice
• 350g tomatoes
• 1 cup coconut milk
• 500g onions, chopped
• 500g ghee
• Required quantity of kiss miss and cashews
• 50g green chilies
• Few coriander and mint leaves
• 1 tsp turmeric
• 1 tsp ginger-garlic paste
• 2 each of cloves, cardamoms and cinnamon
• Salt to taste

How to make Tomato Pulao

1. Wash the rice, drain off all the water and keep aside.
2. Put the tomatoes in boiling water for 3 minutes, remove from water and cool them.
3. Take off the skin from tomatoes and blend them in a mixer to a fine puree.
4. Heat ghee in a pan, fry the onions, green chilies, spices, ginger-garlic paste until golden brown and add coriander and mint leaves.
5. Mix well.
6. Then add rice, salt, coconut milk, few water and cook for 5 minutes.
7. Now add tomato puree and cook until it is done.
8. Later add 1 tsp ghee, cashews, kiss miss and cook for another 2 minutes and remove from heat.
9. Serve with any curry.