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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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I've christened this rice today and called it 'Volcanic Tomato Pulao' because of its amazing combo of flavours that almost seem to be exploding between your teeth while you eat this! This is a wonderful Indian recipe and a great pulao to have at lunch! Ingredients:
2 cups long-grain basmati rice, washed and soaked |
3/4 cup fresh tomato paste |
2 -3 tablespoons tomato ketchup (optional) |
3 cloves garlic, chopped |
2 medium onions, chopped |
1 large tomato, washed and diced |
4 green chilies, washed and slit |
1/4 cup fresh mint leaves, washed and chopped |
1/4 cup fresh coriander leaves, washed and chopped |
1/2 cup fresh curry leaf, washed and torn |
1 teaspoon whole black peppercorn |
4 cloves |
2 inches cinnamon sticks |
4 green cardamoms |
2 teaspoons red chilies |
1/4 teaspoon turmeric powder |
2 teaspoons cumin powder |
2 teaspoons coriander powder |
2 teaspoons mango powder (amchur powder) |
1/4 cup oil |
salt |
4 -5 cups water |
Directions:
1. Heat oil in a skillet.
2. Add red chillies, cloves, cinnamon, green cardamoms and black peppercorns.
3. Stir-fry for a minute on medium flame.
4. Then add the garlic, green chillies and onion and saute until the onion is soft and the raw smell of the garlic is gone and it's lightly browned just like the onion.
5. Add tomato and cook for 4 minutes, stirring occasionally, until it softens.
6. Stir in the fresh tomato paste and ketchup, if using.
7. Add curry leaves, corriander powder, cumin powder, dry mango powder and turmeric powder.
8. Fry for 3-5 minutes, stirring frequently.
9. Add water and salt.
10. Stir well and bring to a boil.
11. Add mint and corriander leaves.
12. Mix well and cook for 3 minutes.
13. Then, mix in the drained rice.
14. Cook on medium flame until all the water has been absorbed by the rice and it is aromatic, dry and cooked.
15. Fluff with a fork before serving.
16. This goes well with grilled meats, fried fish, salads and raitas or even as a meal all by itself.
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