This tomato pulao is a kids’ favourite. As a child I used to add dollops of ketchup in my pulao but now I figured it is better when used during the cooking of pulao itself. Last week I had a children’s gathering at home for some craft activities and I made tomato pulao for evening snack for all. I kept the chilli to a minimum as most kids weren’t Indians. I wasn’t sure how it would go and to my pleasant surprise it was a big hit! Taking cue from Bombay’s street vendors’ tawa pulao recipe, I simply used just pav-bhaji masala and salt for seasoning.
While I made it with freshly boiled rice, this tomato rice recipe is great to use leftover rice as well. It’s great for snack but for days when you want to spend less time cooking, pair this with a yogurt raita for a complete dinner.
By Ashima Goyal Siraj
Preparation time: |Cooking Time: |Serves: 6-8 as snack
2 cups basmati rice
2 onions, cut in chucks
2 tomatoes, cut in chunks
1/2 cup tomato ketchup
1 green chilli, chopped
1 tbsp ginger-garlic paste
1/2 cup peas, boiled
4-5 fresh curry leaves
1/2 tsp cumin seeds
4 tsp pav-bhaji masala
salt to taste
2 tbsps oil
- Wash rice in running water until the water runs clear. In a deep pan, bring 4 cups of water to a boil and add the washed and drained rice along with a little salt and 1 tsp oil. Cook covered on low flame until the rice is cooked through. Keep aside.
- Heat oil in a broad wok. Add cumin seeds. When the seeds start to crackle, add the curry leaves, chopped green chillies and ginger-garlic paste. Saute for a minute.
- Add chopped onions and mix well. Cook for 2-3 mins till the onions start to turn transparent.
- Add the chopped tomatoes, pav-bhaji masala and salt. Mix well and cook for 5 minutes.
- Add the tomato ketchup and boiled peas. At this point you can add more veggies like green capsicums, cauliflower, boiled carrots , etc. Since I was specifically making for children I kept it simple. Cook covered for 2 mins.
- Fluff the rice with a fork and add to the wok. Mix slowly to coat the rice with all the mixture.
- Garnish with fresh coriander and serve hot.