One-Pot Tomato Pulao (In a Pressure Pan)

pulao-with-raita2

One-pot tomato pulao is a very quick and easy dish using only a layering technique, ready in under 20 minutes!! What more can you ask for; paired with a raita (plain yogurt with spices and vegetables) and some potato chips, this is perfect for a lazy dinner night, great when guests drop by suddenly, even for a picnic or in kids’ lunch box!!!

Tomato rice is my husband’s favorite rice dish using ready cooked rice; I used to make this regularly for his office lunch box. My aunt makes awesome tomato rice (I need to get her recipe soon!!); this one came out so good and tasty; now I have a quick rice to prepare in a hurry!!!

tomato-pulao-with-raita2

There are various ways to make tomato rice, either using tomato juice or pulp with spices/sautéing the tomatoes with spices and mixing cooked rice, or like a pulao – cooking the rice with the tomato and spices!! My method needs no frying, no sautéing and no blending!!! Just layer the ingredients and use a pressure pan to make this scrumptious pulao in a jiffy; ready in less than 20 minutes!!

I have used Pav Bhaji masala powder; you can use any masala powder you like – sambhar powder, curry powder, garam masala powder, biryani masala powder etc.!! To give a crunch and texture, I found some sprouted mung beans in my refrigerator (leftover after making sprouted kosambari and moong ghashi) and decided to add these too and up the protein content in my pulao!!  You can add any vegetable or even paneer or tofu.

tomato-quick-pulao2

Quick tomato pulao is a must-make dish and do let me know how it turned out!! For other quick rice dishes, try quick vegetable fried rice, brinjal rice , jhatpat vegetable pulao, tawa pulao etc.

Step-by-step method:

Wash the rice in plenty of water, drain and keep aside.

Chop all the vegetables and keep the ingredients ready.

ingredients

Mix the tomatoes, Pav bhaji masala powder (or any other powder you prefer as mentioned), chilli powder, turmeric powder and coriander leaves.  Keep it aside.

Heat a pressure pan over low heat and add the oil/ghee and spread this on the bottom of the pan. (Avoid the ghee and use only oil to make it totally vegan).

Start layering the ingredients.

Sprinkle the cloves and cinnamon.

Spread the onions and ginger-garlic paste over this.

Spoon the tomato mixture over the onions evenly.

tomato-mixture

Add the sprouts next.

with-sprouts

Lastly, layer the washed and drained rice, sprinkle salt to taste and pour hot water evenly over the whole mixture.

with-water

At this stage, you may choose to stir the whole mixture gently once or leave it as such.

Close the pressure pan and increase the heat to high.

Once the pressure builds up and after one whistle, reduce the heat and cook on low for about 5 minutes. Alternatively, on high, let it cook for 2 whistles for al dente rice or 3 whistles for a softer rice texture.

Let the pressure release on its own, remove the lid of the pressure pan and gently fluff up the rice with a fork.

cooked-pulao

Serve this fast and easy tomato pulao with any raita (boondi raita, tomato and onion raita, or just plain yogurt) and  some potato chips for a tasty quick meal.

One-Pot Tomato Pulao
Serves 2
One-pot tomato pulao is a quick tomato rice using a layering technique and pressure pan. No frying of spices, no sauteing, no blending!!! Great for a quick lunch, in kids's lunch box or for a party too!!!
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
343 calories
49 g
33 g
15 g
7 g
8 g
382 g
108 g
7 g
0 g
5 g
Nutrition Facts
Serving Size
382g
Servings
2
Amount Per Serving
Calories 343
Calories from Fat 128
% Daily Value *
Total Fat 15g
23%
Saturated Fat 8g
42%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 33mg
11%
Sodium 108mg
5%
Total Carbohydrates 49g
16%
Dietary Fiber 6g
23%
Sugars 7g
Protein 7g
Vitamin A
38%
Vitamin C
67%
Calcium
6%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. ½ cup basmati rice or any other rice
  2. 1 cup hot water
  3. 1 small onion, sliced or chopped
  4. 2 green chillies/jalapeno, chopped
  5. 1 teaspoon ginger-garlic paste (or grated)
  6. 2 medium tomatoes, chopped
  7. 2 cloves
  8. 1 small piece cinnamon
  9. ¼ teaspoon turmeric powder
  10. ½ teaspoon red chilli powder
  11. 1 teaspoon Pav Bhaji masala powder/garam masala powed/biryani masala powder/sambhar powder
  12. ½ cup mung bean sprouts
  13. ¼ cup chopped coriander leaves
  14. Salt to taste
  15. 2 tablespoons oil/ghee/clarified butter or combination of both
Instructions
  1. Wash the rice in plenty of water, drain and keep aside.
  2. Chop all the vegetables and keep the ingredients ready.
  3. Mix the tomatoes, Pav bhaji masala powder (or any other powder you prefer as mentioned), chilli powder, turmeric powder and coriander leaves. Keep it aside.
  4. Heat a pressure pan over low heat and add the oil/ghee and spread this on the bottom of the pan.
  5. Start layering the ingredients.
  6. Sprinkle the cloves and cinnamon.
  7. Spread the onions and ginger-garlic paste over this.
  8. Spoon the tomato mixture over the onions evenly.
  9. Add the sprouts next.
  10. Lastly, layer the washed and drained rice, sprinkle salt to taste and pour hot water evenly over the whole mixture.
  11. At this stage, you may choose to stir the whole mixture gently once or leave it as such.
  12. Close the pressure pan and increase the heat to high.
  13. Once the pressure builds up and after one whistle, reduce the heat and cook on low for about 5 minutes. Alternatively, on high, let it cook for 2 whistles for al dente rice or 2 whistles for a softer rice texture.
  14. Let the pressure release on its own, remove the lid of the pressure pan and gently fluff up the rice with a fork.
  15. Serve this fast and easy tomato pulao with any raita (boondi raita, tomato and onion raita, or just plain yogurt) and some potato chips for a tasty quick meal.
Notes
  1. For a royal touch to the pulao, use ghee and garnish with cashew/almonds and raisins, roasted in ghee.
  2. If you do not have sprouts, use any vegetable you prefer.
  3. This pulao can be made with any type of rice; the amount of water should be adjusted accordingly.
  4. Addition of more aromatic Indian spices like cardamom, bay leaves, cumin etc. will give it a different unique flavor, so feel free to play around with spices.
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calories
343
fat
15g
protein
7g
carbs
49g
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Curry and Vanilla http://www.curryandvanilla.com/

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