🍅 Introducing the sensational Volcanic Tomato Pulao! 🌋 This Indian delicacy boasts a symphony of flavors that burst in your mouth with every bite, making it an unforgettable culinary experience. Whether you’re hosting a potluck, craving a savory weeknight meal, or simply seeking a vibrant lunch option, this dish has you covered! 🥘
⏰ Preparation Time: 20 minutes
⏰ Cooking Time: 1 hour
⏰ Total Time: 1 hour and 20 minutes
📝 Description: Dive into the world of explosive flavors with the Volcanic Tomato Pulao. This dish combines the richness of Indian spices with the tanginess of tomatoes, creating a delightful fusion that tantalizes your taste buds. Perfect for lunch or dinner, this pulao is a true crowd-pleaser!
🍽️ Recipe Category: One Dish Meal
🔎 Keywords: Lunch/Snacks, Long Grain Rice, Onions, Vegetable, Asian, Indian, Vegan, Potluck, Savory, Weeknight, Mixer, Stove Top, Stir Fry, Small Appliance, < 4 Hours
🥣 Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 cups | Basmati rice |
| 3/4 cup | Tomato paste |
| 2-3 tbsp | Tomato ketchup |
| 3 cloves | Garlic |
| 2 | Onions |
| 1 | Tomato |
| 4 | Green chilies |
| 1/4 cup | Fresh mint leaves |
| 1/4 cup | Fresh coriander leaves |
| 1/2 tsp | Curry leaf |
| 1 tsp | Whole black peppercorn |
| 4 | Cloves |
| 2 | Cinnamon sticks |
| 4 | Green cardamoms |
| 2 | Red chilies |
| 1/4 tsp | Turmeric powder |
| 2 tsp | Cumin powder |
| 2 tsp | Coriander powder |
| 2 tsp | Mango powder |
| To taste | Salt |
| – | Water |
📊 Nutritional Information (per serving):
- Calories: 281.4
- Fat Content: 8.5g
- Saturated Fat Content: 1.2g
- Cholesterol Content: 0mg
- Sodium Content: 205.2mg
- Carbohydrate Content: 47.1g
- Fiber Content: 3.9g
- Sugar Content: 6.4g
- Protein Content: 5.9g
🍽️ Recipe Instructions:
- Heat oil in a skillet.
- Add red chilies, cloves, cinnamon, green cardamoms, and black peppercorns.
- Stir-fry for a minute on medium flame.
- Then add the garlic, green chilies, and onion and sauté until the onion is soft and the raw smell of the garlic is gone and it’s lightly browned just like the onion.
- Add tomato and cook for 4 minutes, stirring occasionally, until it softens.
- Stir in the fresh tomato paste and ketchup, if using.
- Add curry leaves, coriander powder, cumin powder, dry mango powder, and turmeric powder.
- Fry for 3-5 minutes, stirring frequently.
- Add water and salt.
- Stir well and bring to a boil.
- Add mint and coriander leaves.
- Mix well and cook for 3 minutes.
- Then, mix in the drained rice.
- Cook on medium flame until all the water has been absorbed by the rice and it is aromatic, dry, and cooked.
- Fluff with a fork before serving.
🍴 Serving Suggestions:
This Volcanic Tomato Pulao pairs perfectly with grilled meats, fried fish, salads, raitas, or even enjoyed as a standalone meal. Serve it hot and watch as your guests rave about its explosive flavors! 🎉
