Karnataka Style Tomato Pulao: A Flavorful One-Pot Meal
Description
This Tomato Pulao is a delicious Karnataka-style recipe that brings together the tanginess of tomatoes and the aromatic spices ground into a fragrant paste. It is a perfect one-pot wonder for a relaxed, spicy Sunday brunch or a comforting weekday lunch. The combination of mint, spices, and basmati rice creates a rich and flavorful dish that pairs wonderfully with raita.
Cuisine: Karnataka
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Basmati Rice | 1 cup |
| Tomatoes (diced into large pieces) | 3 |
| Onion (sliced) | 1 |
| Mint Leaves (Pudina) | 10 leaves |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Bay Leaves (Tej Patta) | 1 |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Sugar | 1 teaspoon |
| Lemon Juice | 1 teaspoon |
| Oil | 2 tablespoons |
| Ghee | 1 tablespoon |
| For Grinding: | |
| Coriander Seeds (Dhania) | 1 tablespoon |
| Poppy Seeds | 2 teaspoons |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Whole Black Peppercorns | 7-8 pieces |
| Cinnamon Stick (Dalchini) | 1-inch piece |
| Cloves (Laung) | 2 |
| Green Chilies | 2 |
| Red Chili Powder | 1-1/2 teaspoons |
| Garlic | 6 cloves |
| Onion (for grinding) | 1/2 onion |
| Ginger | 1/2-inch piece |
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Instructions
-
Soak the Rice: Begin by soaking the basmati rice in water for 10 to 20 minutes. This helps the rice cook evenly and stay fluffy.
-
Prepare the Ingredients: While the rice is soaking, chop the tomatoes into large pieces and slice the onion. Prepare the remaining ingredients for the cooking and grinding process.
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Grind the Spices: In a small mixer jar, combine the coriander seeds, cumin seeds, poppy seeds, cinnamon stick, cloves, and black peppercorns. Grind them into a coarse powder. Next, add the green chilies, ginger, garlic, red chili powder, turmeric powder, and the sliced onion for the paste. Add a little water if needed and blend everything into a smooth paste.
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Cook the Spices: Heat oil and ghee in a large, heavy-bottomed pan over medium heat. Add cumin seeds (jeera) and let them crackle. Once they release their aroma, add the bay leaf and sliced onions. Sauté until the onions turn golden brown.
-
Add the Ground Paste: Once the onions are golden, add the prepared ground spice paste to the pan. Sauté on low heat, stirring constantly to prevent the masala from sticking to the bottom of the pan. Continue cooking for a few minutes until the raw smell of the spices dissipates and the oil begins to separate from the paste.
-
Add Tomatoes and Mint Leaves: Now, add the diced tomatoes and mint leaves to the pan. Cook for a minute or until the tomatoes soften and release their juices.
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Simmer the Pulao: Add 1 cup of water to the pan, followed by salt to taste, sugar, and lemon juice. Stir everything together and bring the mixture to a boil. Once boiling, add the soaked rice and mix gently to ensure the rice is coated with the spices.
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Cook the Rice: Add another 3/4 cup of water, bring it back to a boil, then reduce the heat to a simmer. Cover the pan with a lid and let it cook for 15 minutes or until all the liquid has evaporated and the rice is tender.
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Rest the Rice: Turn off the heat and let the Tomato Pulao rest for about 10 minutes. This allows the flavors to meld together and makes the rice more aromatic.
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Serve: Fluff the rice gently with a fork before serving. Pair the Tomato Pulao with Burani Raita or any raita of your choice for a deliciously refreshing meal.
Tips for Perfection:
- For a richer flavor, you can increase the amount of ghee used in the recipe.
- You can adjust the level of spiciness by modifying the quantity of green chilies and red chili powder.
- If you prefer a more fragrant pulao, add a pinch of garam masala towards the end of cooking for an added depth of flavor.
This Karnataka-style Tomato Pulao is sure to become a favorite in your meal rotation, combining the tanginess of tomatoes with the warmth of spices and the freshness of mint leaves. Whether you’re making it for a special occasion or just a relaxing Sunday meal, it’s a dish that’s as comforting as it is flavorful. Enjoy!
